Western Norway · Norway
Ekte Geitost.
Ekte Geitost is a revelation of controlled indulgence—a dense, fudge-like paste that melts on your tongue with waves of caramelized sweetness tempered by a bright, tangy goat finish. The aroma carries warm notes of toffee and fermented cream, while the texture yields slowly, almost like a creamy spread. This is not a cheese that demands—it seduces.
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The story
How it's made.
Why it tastes that way.
Ekte Geitost (real goat cheese) is made entirely from goat whey and cream, as opposed to the blended cow-goat versions.
The slow-boiled caramelization of lactose gives it the signature fudge-like consistency and sweet-tangy caramel flavor. Anne Hov, a 19th-century Norwegian farmwoman, is credited with popularizing the addition of cream to the boiling whey.
Production · spec
- Milk
- Goat · pasteurised
- Family
- Whey
- Rind
- rindless
- Age
- 0–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Ekte Geitost's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Ekte.
27 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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