I don't know, WG, that was a lot of cheese burning, I would not give it up if I liked it a lot, bet Camembert or really good brie in that amount would make quite a fire too, I am amazed that they would haul such a large amount of that.

Don't let that deter you, I still eat my fondue and any other cheese, as long as it is low fat cottage cheese.

Some things are dangerous in large amounts but that is not reason to be wary of it in normal proportions. They just need to be more cautious when transporting that much of it. Must be popular if that is a normal amount to run around the country.

Yes, the cheese is very popular, both in Norway and here in the States. That's our go to cheese when we go skiing or skating, because, not matter how cold it gets outside, the cheese stays soft. No wonder with all that fat in it. We could probably use it to start a camp fire.

The cheese was started some 100 years ago in a valley in Norway and that is where my family is from. In fact my maiden name is the same as the valley (with some variation in spelling.)
I placed a link to a short history of Gjetost, below.

Here is a link that might be useful: History of Gjetost.

Just re-read my post from this morning, obviously I was not awake yet. I meant to say as long as it is "not" low fat cottage cheese.

An interesting cheese, I never had opportunity to taste it, but I like goat-cheeses much. Had a chance to get some Goat-Brie, it was delicious!

I luv Brie, but never had Goat-Brie, do tell.

WG, it was more gooey and just the way it used to be before it was required to use pasteurized milk

Lilo, I had an opportunity to taste "Goat-Brie", for the first time a couple of days ago. It was creamy, like you said. But my taste buds are trying to figure out what's what.I don't know what I think yet.