Key Ingredient Gjetost
The Chef: Jason Hammel (Lula Cafe) The Challenger: Duncan Biddulph (Rootstock) The Ingredient: Gjetost Best of Chicago voting is live now. Vote for your favorites » Invented about 150 years ago in Norway, gjetost is made from whey, milk, and cream boiled together until the milk sugars caramelize. “It’s really creamy and super sweet, kind of like if dulce de leche was a cheese,” Jason Hammel said. Both cow’s and goat’s milk are used, and he thinks the goat’s milk contributes to the cheese’s characteristic taste, adding “this barnyard quality to the sweetness....