Gjetost (pronounced "yet-oast") is as exclusive to Norway as trolls and fjords. It all started over 100 years ago on a small summerfarm high up from Gudbrandsdalen Valley, famous for its rich farming traditions. The milk maid had just made the curd from cow's and goat's milk. The left over whey was boiling in a great iron kettle in the fireplace. Usually she would allow almost all the liquid to evaporate ù and the golden paste that was left at the bottom of the kettle was used for sandwich spread. One night she expected visitors and wanted to serve them something special. She added cream and some goat's milk and poured the hot mixture into a mould. That night she probably served the first golden gjetost ever made. This cheese is best served in wafer thin slices. Shown here with home made gjetost muffins.
Basket feta from Greece is very rare in the USA. Mt. Vikos Basket Feta is made in a traditional manner by a small family dairy in central Greece. The shape of the small basket allows the brine to create a rich flavor and extra creamy texture. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made in months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride. The feta is hand molded into individual basket forms before aging.
Authentic Barrel-Aged Feta from Greece is very rare in the USA, and this may be the best feta in the world. Mt. Vikos Barrel Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become complex and rich in flavor. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.
