A traditional Norwegian cheese made with whey, known for its brown color and slightly caramel-like sweetness.
Norwegian: from Old Norse, combination of 'gjeit' (goat) and 'ost' (cheese); originally made from goat whey but modern versions often use cow whey.
Gjedost is a whey cheese, which means cheesemakers made it from leftover whey after making regular cheese—basically using every part of the milk, which is why Scandinavian cultures have so many different cheese types.
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