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Gjetost Fondue


Fondue with gjetost

Norway's gjetost cheese in a savory fondue

photo ©Kari Schoening Diehl, licensed on 12/31/2011 to About.com
Gjetost, Norway's very special brown cheese, melts so easily that it's a natural cheese to use in fondue. While most often used for "dessert" fondues because of its almost candy-like sweetness, it also works nicely as a savory dunk for meatballs and rye bread.

Cook Time: 15 minutes

Total Time: 15 minutes


  • 1 tablespoon butter
  • 3 whole shallots, peeled and finely sliced
  • 1 teaspoon sugar
  • 1 cup apple cider
  • 1 teaspoon dried rosemary
  • 12 ounces gjetost cheese ("Ski Queen" is the most readily available in the U.S.)
  • 1 tablespoon potato starch flour or cornstarch
  • Cooked meatballs (the frozen variety are fine here; cook as directed on package)
  • Roasted new potatoes
  • Apple slices
  • Chunks of rye bread


Melt the butter in a saucepan over medium heat until frothy, then stir in the minced shallots. Sprinkle the shallots with the sugar and cook for two minutes, or until the shallots have caramelized.

Stir in the apple juice and dried rosemary. Cook for 5 minutes, until the juice begins to bubble.

Grate the gjetost cheese, then toss it together with the potato starch flour. Stir it into the apple juice, whisking the mixture until the cheese melts, then reduce heat to low and keep warm until serving, stirring occasionally.

To serve, transfer to a fondue pot and accompany it with cooked meatballs, roasted new potatoes, apple slices, and bread.

Per Serving (fondue only): Calories311, Calories from Fat 169, Total Fat 18.7g 29%, Saturated Fat 12.1g 61%, Trans Fat 0.0g, Cholesterol 58mg 19% , Sodium 355 mg 15%, Total Carbohydrates 31.6g 11%, Sugars 5.2 %, Protein 5.6 g, Vitamin A 15%, Vitamin C 1%. Calcium 23%, Iron 3%

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