Gjetost was first made in the Gudbrandsdalen valley in Norway more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey.

Gjetost is best served in wafer thin slices and eaten on toast or Norwegian flatbread (very thin crackers). It is also makes an unusual addition, and talking point when added to a cheese board.