Made by: Gudbrandsdalen
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.