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This is a strange thing. Imagine that caramel candy tasted like cheese. It is oddly compelling, yet it neither pulls me in nor repels me. I wouldn’t go looking for it, but if it were presented to me, I would take a second slice.
This is really obviously a cheese/fruit/crackers item. It won’t go on a burger, or in an omelet, or make macaroni & cheese, and on its own it’s just too weird. But it would go well with apples, pears, or grapes, and mild dry crackers.
It was 50¢/lb, on clearance, so if I don’t do anything else with it there’s nothing lost nothing gained. I’m pretty sure Mary Joan would spit it out. Maybe I’ll cut a few slices for the NCAA championship game; otherwise, I just don’t see myself finishing off a pound of this.
Edit: Nah. There’s an unappealing aftertaste of cheesy and sweet that I just don’t like. I’ll let it sit in the fridge for another week, then toss it when I remember to.
Nope, I don’t eat hard sugars (jelly) any more. That would probably be good, though.
I looked through internet comments; people who like it seem to be people who grew up with it, and I can understand that. It’s the kind of new taste that would fit into not having any other frame of reference. Myself, I have nowhere to put it; anything I would do with it, there’s something else I’d rather have there.
My wife’s favorite cheese! Now that we are past the big jewelry phase of our lives, a simple block of brown cheese brings a big smile on those special occasions where gift giving is expected. A take it or leave cheese for me but if you grew up eating it as my wife did then it’s nirvana
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to fiddle with a more capable cooker)
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For the Meatballs:
2 lbs. ground beef
1 tsp. salty
1/2 tsp. pepper
2 eggs, lightly mixed
1 cup milk or beef broth
1/2 cup flour or fine dry breadcrumbs
For the Sauce:
2 Tbsp. butter
2 Tbsp. flour
3/4 cup light cream
1/2 cup chicken broth
1 cup shredded gjetost cheese
3/4 cup sour cream
2 Tbsp. chopped parsley or fresh dill
DIRECTIONS
In a large bowl combine the ground beef, salt, pepper, eggs, milk or broth, and flour or breadcrumbs using your hands or an electric mixer.
Moisten your hands and shape the mixture into 3/4-inch meatballs.
In a large frying pan at medium heat add 2 Tbsp. of oil.
Add meatballs to the pan and shake the pan gently to turn the meatballs. Cook the meatballs for about 10 minutes and then remove as they start to brown.
Set the meatballs on a plate lined with paper towels to drain prior to serving.
Save the pan and the cooked-on bits to make the sauce.
Remove as much excess oil from the pan as possible.
Blend the butter and flour in the pan and remove from heat.
Evenly stir in the light cream.
Add the chicken broth, return the pan to the burner at medium heat and bring to a boil. Make sure to stir evenly until thickened.
Reduce the heat to low and stir in the gjetost.
Mix a small amount of the sauce into the sour cream, then return the sour cream to the pan of sauce.
Now add the chopped parsley or dill.
Return the meatballs to the pan and simmer until heated through.
My wife has Norwegian ancestry and we have had this cheese several times. I'm not a fan at all, and neither is she. As it turns out, neither do her parents like it.
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