Brent, like I think a lot of Americans, I did not quite expect what I got from this process. I searched for 'Gjetost', having had the darker, sweeter caramelly product that is labeled as this in some markets. This led me to Fankhauser's informative site, and he explains the difference. Still I forged ahead.
I really enjoyed cooking down the whey (took me about 5 hours) and whipped the hell out of it while cooling rapidly. This resulted in a really smooth-textured end product.
I was a bit surprised at what a different critter this was - beige-colored, fudge-textured, salty and twangy with only a hint of sweetness. At first I will admit I found it a little harsh. But I really came to like it once I sort of got my head around it. I ate it all up within a week or so, and by the end of the week I think it had actually changed a little. It seemed stiffer-textured, slightly crumbly and the flavor seemed to have deepened. If I make it again I think I will try to keep some around longer.
