Reader: Gietost is the Scandinavian equivalent of those tacky port wine cheese balls

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After getting a taste of ekte gjetost, a cheese made of caramelized goat's-milk whey, at Trillium, the restaurant she's reviewing this week, Gretchen Kurtz tried to track it down in town. She had no luck at the usual suspects: The Truffle, Marczyk Fine Foods, the Continental Deli.

But she did find some at the King Soopers at Ninth and Downing. Was her search worth it?

See also: - In a world full of cheese makers, why is Denver's selection so limited? - Chef and Tell: The Truffle's Rob Lawler on Spam musabi, brains, glutards and his favorite cheese - Pete Marczyk, chef-owner of Marczyk Fine Foods, sounds off on why food regulation makes him want to throw his baguette

Not according to Jon_S.

I always thought gjetost was a Scandinavian equivalent of those tacky port wine cheese balls. Yeah, I fully admit I totally chow down on that shit during the holidays, but it isn't what connoisseurs would consider to really even be true cheese.

Other commenters took issue with the extent of the search.

Says cheeselover:

Sorry, Gretchen, but you have little idea what you are talking about. Gjetost is available all over town. The Truffle (or any other specialty shop) isn't really trying to duplicate the efforts of King Soopers.

For the rest of cheeselover's comment, as well as other tips on great cheeses and where to find them, see the original post here.

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