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No. I don’t think together. But the cheese is awesome – just don’t ask me to pronounce it – and the Wing Sauce is sweet, yet spicy. A wonderful addition to any table. But first, the cheese.
Gjetost is a Norwegian cheese made from the whey of cow and goat milk. “… Gjetost is an artless cheese. It has no crystals, no shards, no holes, no rind, no mold. It is not smudged with ash nor washed with Cognac. Caves do not age it.
In fact, gjetost (pronounced YEH-toast) is more like fudge than cheese. A product of Norway, it is made by boiling the whey left over from traditional cheese production. It is stirred and condensed over heat until reduced to one-quarter its original volume. The sugars in the lactose caramelize, and the cheese becomes thick enough to pour into rectangular molds. The finished gjetost emerges from its supermarket wrap squeaky clean, with an all-body tan and shiny creases on its face. Its semifirm compact texture, which bears a trace of peanut butter’s sullen mouth feel, has a rich salty-sweet caramel finish.
To earn the classification gjetost, this cheese must contain at least 10 percent goat’s milk whey (in Norwegian, gje means goat). The remaining milk may come from cows.
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.” [NY Times]
Ekte Gjetost cheese is primarily all goat milk cheese, or in this case, the whey of the milk. “… Geitost or Gjetost (meaning “goat’s cheese”). Varieties that do not contain any cow’s milk are called Ekte Geitost (“true goat’s cheese”). Technically, the name “true goat’s cheese” is misleading, since goat cheese such as the French chèvre) is relatively uncommon in Norway, and is commonly called Hvit geitost (“white goat’s cheese”) to avoid confusion.” {Wikipedia}
“Gjetost Cheese History
Gjetost Cheese originated in the Gudbrandsdalen valley of Norway over one hundred years ago. Gjetost has always been sweet like butterscotch with a dense, rich texture. Gjetost is formed into rindless squares or cylinders, and is best when sliced wafer thin and enjoyed open-faced on Norwegian flatbread served with fresh fruit. It is no wonder children are drawn the taste of this unique, sweet-like-fudge cheese. Often enjoyed as a breakfast cheese in Norway, Gjetost also makes an excellent snack and is the perfect dessert cheese.
This unique Norwegian brown cheese is also known as Brunost, which is simply Norwegian for Brown Cheese. The Ski Queen variety is a blend of cow and goat’s milk, whereas the Ekte Gjetost Cheese from Norway is made from 100% goat’s milk. Gjetost is packed with energy and is extremely tolerant of temperature fluctuations. Because of these benefits, Gjetost is a preferred snack for Norwegians skiiers, who pack it in their backpacks and snack on it while on the trails. This is where the Ski Queen brand name comes from, and may be one of the secrets to the international success of Norwegian cross-country skiiers.” [Igourmet]
made in Kuna, Idaho
“Oma and Popie’s Wing Sauce (and soon to be MORE) is evidence of our love of dive bars and chicken wings. It represents a journey across several states starting with “25 cent wings” on Tuesday nights at the Oasis in Twin Falls, ID to “you call these wings” at Jeremiah Bull Frogs in Topeka, KS to “who you kiddin Mic Ultra isn’t a $1.50 domestic, boy are you luck you have the best wings in two” at the Spillway in Bowling Green, KY with many stops in between.
We found that although their sauces had different names, they pretty much are the same. So we appointed ourselves as wing experts and hit the kitchen to come up with a sauce like no other.
Given the enthusiasm from those in our wing circle, we were convinced we had something special. So we headed to #IdahoHome to start this saucy adventure.
We make every effort to source REAL ingredients as close to home as possible. There are no artificial flavors, no artificial colors, no unpronounceable chemical preservatives, no gluten, and absolutely no high fructose corn syrup.” [FaceBook] For more information try calling (208) 867-4594 or email at OmaandPopiesgmail.com. I had problems connecting with their website.
Their products include Wing Sauces: Wingin’ It – Original Sweet & Spicy, Ja Makin’ Me Crazy – Jerk Spices, Drunk Uncle – Brown Sugar & Bourbon and Hawt Mess – A four Pepper blend of Guajillo, Cayenne, Habanero and Jalapeño!
And for the more adventuresome, Spice Blends: Ja Makin’ Me Crazy Rub, Nashville Hot Chicken, Hot Chili Sauce, Mico-Brew Cheeses, Ja Makin’ Me Crazy Rub, Nashville Hot Chicken, Hot Chili Sauce and Mico-Brew Cheeses.
Have fun and I do like the sauce pictured here. Not too spicy, just a little heat. Habanero and Ghost Peppers are not my thing!
Boise Foodie Guild 