Gjetost Fondue

By • February 16, 2011 8 Comments

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Author Notes: Recipe adapted from a New York Times recipe by Kay Rentschler published in 2007. According to Kay, "Gjetost (pronounced YEH-toast) is more like fudge than cheese. A product of Norway, it is made by boiling the whey left over from traditional cheese production. It is stirred and condensed over heat until reduced to one-quarter its original volume. The sugars in the lactose caramelize, and the cheese becomes thick enough to pour into rectangular molds. The finished gjetost emerges from its wrap squeaky clean, with an all-body tan and shiny creases on the face. Its semi-firm compact texture, which bears a trace of peanut butter’s sullen mouth feel, has a rich salty-sweet caramel finish."

Over ten years of hosting an annual fondue party, I've tried many dessert fondue recipes and this one has become the most-demanded of all.

Serves 6

  • 1 1/2 tablespoons sugar
  • 4 teaspoons brown sugar
  • 1/4 teaspoon cinnamon
  • 4 ounces gjetost, preferably Ski Queen, in thin slices
  • 2 tablespoons heavy cream, plus more to thin
  • 1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/2 teaspoon vanilla extract plust 3/8 teaspoon water)
  • 20 pecans, toasted
  1. Combine sugars and cinnamon in a small bowl and stir well.
  2. Combine cream, Cognac, gjetost and sugar/cinnamon mixture in a pan over low heat, stirring as the cheese melts, thinning with additional cream.
  3. When cheese has completely melted, transfer to fondue pot, set over low heat, and top with toasted pecan pieces.
  4. Serve with gingerbread chunks, bananas, strawberries.

More Great Recipes: Desserts

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Comments (8) Questions (0)


9 months ago Janet Ketchen

Very yummy on toast with marmalade


over 2 years ago Laura Black

I used to buy this at Hickory Farms too in the 70's.
Great cheese!


about 4 years ago CharlieR

Love Love Love this cheese!!!

Was introduced to it in Norway about 20 years ago.

I'm an addict!!


about 4 years ago michelle.mccarville

If you want it lower in sugars, use backstrap molasses instead of brown sugar and truvia instead of the regular sugar. YUM!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I've seen this in the store and always wondered what to do with it. Thanks for the recipe!


over 4 years ago STB13

You are so welcome! I really hope you try it because it is truly divine. The original recipe was not strictly for fondue but for tart filling--she just happened to mention at the end of the recipe, "thin with additional cream to make fondue" so use your judgment on amount of cream as to how thin or thick you want it. Since I started making this recipe for my fondue party, guests ask in advance, "you'll be having that for dessert, right?!?" They love it even more than the chocolate fondue--that's saying something!


over 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gjetost sounds delicious. I'll have to track some down.


over 4 years ago STB13

I found it at Whole Foods here in Pittsburgh as well as our big cheese purveyor, Pennsylvania Macaroni Company. I sort of knew what gjetost was because my mother used to buy something very similar from the old Hickory Farms store in the mall years ago. I remember that being a brown, fudge-like cheese although they didn't call it gjetost. Props to my mother for knowing the good stuff--this was in the '70's in a small town!