A voyage to Norway is always an adventure with an unexpected end.  You cannot know what kind of activity will be your prime interest tomorrow and even tonight.  And coming to Norway, where the choice is, indeed, enormous, you can easily betray your habits and make something absolutely unusual and strange.  It is a voyage, and it must be memorable, so try to do your best to make it so.

Everybody planning a trip should always think about two main things: accommodation and dining.  And if the first is an easily current task because of numerous tour agencies, which will willingly help you find a suitable place to live, both in hotels or private apartments, the second task is much more difficult and important.  But if it goes about Norway you are not to worry at all. 

In fact, Norway is a country with a unique and really delicious cuisine, which could hardly leave somebody indifferent.  And nowadays this northern land has strengthened its position in the world due to numerous wins of its wonderful chefs at international culinary competitions, which have a great influence onto the opinion of the world society. 

Norway has a lot of national dishes and meals to be proud of, known all around the globe due to their unbelievable and unforgettable flavor; but if you really want to find one of the most popular Norwegian dishes try Gjetost cheese.  And as this type of cheese is seldom met somewhere except Norway itself, it is as exclusive to Norway as fiords and Vikings are.

Gjetost cheese has a long history.  It was first made about 100 years ago in a small village in the Gudbrandsdalen Valley.  There was a milkmaid their, famous for its tasty curd from cow's and goat's milk.  She often cooked a dish good for sandwiches.  To prepare it she took whey left after curd making and boiled it in a kettle until almost all liquid evaporated.  But one evening, waiting for guests and cooking dinner, the milkmade decided to astonish her visitors with something unusual and delicious.  She added cream and goat's milk to whey.  That was the night Gjetost cheese was born.

Since that time it is one of the favorite dishes of Norwegians who like it very much, especially water sliced with a thin piece of bread or crackers.  The cheese is brown, because in the process of making the sugar of the milk caramelizes.  The texture of Gjetost cheese is smooth and the flavor is sweet, and it is the main reason of its popularity among Norwegian children.

There are a lot of recipes of how to use this product in culinary, and as it has low fat content (about 30 per cent), each Gjetost recipe may be used even for dietetic food.  It is even possible to cook this cheese at home, because it does not need aging and requires a limited number of components.

And though some women make curds at home, why shouldn't they try to make something more difficult, but at the same time tastier?  The process is not that tough, but you will definitely like the result.  Follow the ancient milkmaid`s example, and you will get the same popularity.  Or just use this cheese while cooking, and your family will certainly appreciate it.