In fact, gjetost (pronounced YEH-toast) is more like fudge than cheese.

Qwilleran sliced a wedge of Norwegian Gjetost and presented it to her on a cracker.

Norway also produces Gjetost, a sweet, dark brown, fudge-like cheese that should be pared or sliced very thinly.

Gjetost might not be taken seriously in the world of cheese, but do not tell that to the Norwegians, for whom it has a cradle-to-grave appeal.

To earn the classification gjetost, this cheese must contain at least 10 percent goat's milk whey (in Norwegian, gje means goat).

The finished gjetost emerges from its supermarket wrap squeaky clean, with an all-body tan and shiny creases on its face.

Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes.

Spoon 1 scant teaspoon gjetost filling into each tartlet (do not overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes.

A cooler contains many imported cheeses, including Norvegia, Jarlsberg, prastost, graddost, Danbo, Vasterbotten, gjetost and Herrgardsost.

Breakfasts ranged from muesli to cured meats and the local goat cheese gjetost (pronounced YET-ohst), a Norwegian specialty with a distinctive brown shade and silky caramel taste.

Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or sometimes elsewhere as gjetost (an older Dano-Norwegian spelling no longer used in Norway).

This cheese is very similar to Gjetost/Brunost cheese, except that Gjetost is made from a combination of goat and cow's milk or strictly goat's milk ("Ekte Geitost").

Gjetost made with a combination of goat and cow milk and the odd drop of cream (sold in this country under the brand name Ski Queen) is milder than Ekte gjetost, which is produced from 100 percent goat's milk whey.