Origin: Norway
Region: Oslo
Made by: Gudbrandsdalen
Type: Hard
Milk: Cow & Goat
Milk Treatment: Pasteurised
Coagulant: Vegetarian Rennet

In case you’re wondering, it’s pronounced yay-toast and is one of the few cheeses to make it out of Scandanavia… and we’re glad it did.

Characteristics: rich and fudgy with a sweet, caramel flavour – not like any other goat’s cheese.

Best with: the Norwegians traditionally eat it with spiced fruit cake at Christmas.