Made from a combination of goat’s- and cow’s-milk whey, this Norwegian cheese is faintly sweet and caramel colored. The texture can range from semifirm like fudge to the consistency of stiff peanut butter. The brown color and sweetness result from slowly cooking the milk until its sugars caramelize. Gjetost is particularly good spread on dark bread. Scandinavia’s mysost cheese (also called primost ) is made exclusively from cow’s milk in exactly the same way and tastes almost identical to gjetost. See also cheese.