I'm a newbie cheesemaker, turning out small batches with goat milk I get once a week.
So far, all of my curd cheeses have turned out either passable or way better than I ever expected I could do.
Since I have all this leftover whey, thought I'd try making gjetost/mysost, using the instructions on Fankhauser's cheese page (essentially: boil down a gallon of whey slowly until it reaches fudgelike consistency; pour into cold buttered pan and whisk the heck out of it. Refrigerate, and slice to use.)
While I believe I achieved the correct texture, the flavor makes it the foulest substance I have ever put in my mouth! It has the pucker power of a really briney Kalamata olive and no other flavors to balance out the saltiness. I was expecting more complexity...
I'm sure someone on this forum has eaten this cheese, and likes it.
I'd never had it before, so I have nothing to compare it with.
What should it taste like? Did I do it wrong, or have I just learned that I don't care for gjetost?
If it should be better, I'm more than willing to try it again.