Gjetost Fondue

Gjetost Fondue

A perfectly melted dip made with our sweetest cheese
  • Gjetost Fondue
  • Gjetost Fondue
  • Gjetost Fondue
  • Gjetost Fondue
Warm, rich, and melted to perfection, this delicious dip puts a sweet twist on the typical cheese fondue. In this recipe, we’re using Gjetost (pronounced “yay-toast”), a delightfully honeyed, caramel-flavored square of Norwegian cheese that’s known for fueling Alpine skiers after their runs down the mountain. Sometimes called Brunost, this cheese was developed by milkmaid Anne Hov in the 1860s when she had the idea to add cream to the whey when boiling it, creating a firmer, fattier cheese. While this super sweet treat is great for smearing on crackers, we think it’s the perfect base for a hot and creamy fondue--melt it down in just minutes and serve with apples, pears, and cookies for caramel crunch that’s sure to warm up your taste buds.

Gjetost Fondue
A perfectly melted dip made with our sweetest cheese
  • Prep Time : 10 min.
  • Cook Time : 15 min.
  • Total Time : 25 min.
  • Serves 4


  • 8.8 oz. Gjetost, diced
  • 3/4 cup Heavy Cream
  • 1/4 cup Brown Sugar
  • Pinch Kosher Salt
  • 1 tbsp. Bourbon Whiskey
  • 1 Apple, cored and sliced
  • 1 Pear, cored and sliced
  • 4 oz. Shortbread Cookies
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  1. Dice the Gjetost.
  2. Core and slice the apple and pear.
  3. Heat the cream, sugar, salt, and bourbon in a small pot over medium heat, then add the diced Gjetost and whisk until fully incorporated.
  4. Arrange the apples, pears, and cookies around the fondue to dip.

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