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Topic: Gudbrandsdalsost

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	Products - Ski Queen - TINE
		Her "fat cheese" got a higher price than her prim and butter, and she is reputed to have saved the Gudbrandsdal valley from financial ruin in the 1880's.
		TINE Gudbrandsdalsost is slightly firm but flexible and can be cut with a cheese slicer.
		Ekte Geitost has the same characteristics as Gudbrandsdalsost, apart from the fact that it is made from 100% goat's milk and cream.
	www.tine.no /page?id=160 (264 words)

	New Scandinavian Cooking - Culinary dictionary (Site not responding. Last check: 2007-10-03)
		She later developed the cheese to also mix goat’s milk in the kettle and the Gudbrandsdals cheese was born as we know it today.
		The Gudbrandsdalsost is stronger in taste than the Fløtemysost.
		In Norway, creamed whey and goat’s milk cheese is traditionally sliced with a cheese slicer and is exellent on toast or crisp bread.
	www.scandcook.com /?page=23&dictionary=50&letter=B (220 words)

	BBC - h2g2 - Brunost - Norwegian Brown Cheese - A823024
		Cream Whey Cheese is made from whey, milk and cream from cows.
		Gudbrandsdalsost is named after the valley in Norway where it was first produced to sell outside the area.
		50% of this is Gudbrandsdalsost, 30% is Fløtemysost, and 8-10% is Ekte Geitost.
	www.bbc.co.uk /dna/h2g2/alabaster/A823024 (1095 words)

	BBC - h2g2 - Brunost - Norwegian Brown Cheese
		Of this amount, 50% is Gudbrandsdalsost, 30% is Fløtemysost, and 8 - 10% is Ekte Geitost.
		Gudbrandsdalsost is named after the valley in Norway where it was first produced for export outside the area.
		The main use of Brunost is on sandwiches, like the open-faced sandwich mentioned at the beginning.
	www.bbc.co.uk /dna/h2g2/A876800 (995 words)

	Norway Info - Norwegian words - Geitost
		It is traditionally cut into wafer thin slices with a cheese slicer and eaten on toast or crispbread.
		Ekte gjetost (100% Goat's Cheese) has the same characteristics as Gudbrandsdalsost, apart from the fact that it is made from 100% goat's milk and cream.
		The standard TINE Gudbrandsdal Cheese has a pure, slightly tart and sweet taste and it is available in 10 different varieties in Norway.
	www.cyberclip.com /Katrine/NorwayInfo/words/geitost.html (239 words)

	Mysost (Site not responding. Last check: 2007-10-03)
		Cows' or goats' milk is mainly used in producing the cheeses.
		Some of the best-known brands include Gudbrandsdalsost (in picture), Norgold and Ski Queen.
		Mysost is very popular in Norway where it is eaten typically at breakfast, usually thinly sliced on toast or crispbread.
	www.saunalahti.fi /~marian1/gourmet/mysost.htm (273 words)

	New Scandinavian Cooking - Scandinavian Ingredients
		In Norway, creamed whey and goat’s milk cheese is traditionally sliced with a cheese slicer and tastes exellent on toast, open sandwiches and on pastries as waffles.
		The cheese also adds great flavour to sauces, and is well-suited in game sauces.
		Synnøve Brown Cheese is branded Brown Cheese Fløtemysost and Brown Cheese Gudbrandsdalsost in the export countries.
	www.scandcook.com /default.asp?page=22&article=439 (875 words)

	A commonly used synonym of Gjetost (Site not responding. Last check: 2007-10-03)
		+ A commonly used synonym of Gjetost is Gudbrandsdalsost; the Gudbrand valley being its area of
		>A commonly used synonym of Gjetost is Gudbrandsdalsost; the Gudbrand valley being its area of
		> >A commonly used synonym of Gjetost is Gudbrandsdalsost; the Gudbrand valley being its area of
	www.cyclingforums.com /showthread.php?t=96077 (813 words)

	Oslo foodie: Geitost (Site not responding. Last check: 2007-10-03)
		The one that Chris tasted, which is the Gudbrandsdalsost, uses whey, milk and cream from cows and goat's milk.
		I think it is sweet, fudgy and perhaps a little sourish (not much, just a hint).
		I admit that Norwegians are probably "brainwashed" to love this cheese since young and that is our only excuse.
	canard.typepad.com /oslo_foodie/2005/01/geitost.html (1019 words)

	Fodor's Travel Guides \| Forums Messages
		Mohn and kurbis oils, poppy and pumpkin seed oils for salads etc. Creme of garlic soup in Austria and Czech rep., oh what wonderful flavors.
		in Norway this summer I could not get enough of the Gudbrandsdalsost G35 cheese - caramel-like goodness with the addictive pull of crack cocaine.
		And lefse - soft, flat, pancake-like desserts rolled up with butter, sugar, and cinnamon.
	www.fodors.com /forums/pgMessages.jsp?fid=2&tid=34462444&numresponses=32&start=0 (2401 words)

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