Anybody know if you can get brown cheese ("brunost" or "gjetost") here in CH? I had it in Norway last summer and can't get the taste out of my mind...

Now I'm homesick...

(for those who don't know what this is, wikipedia has the full story: http://en.wikipedia.org/wiki/Geitost )

Unfortunately they use the whey to make Rivella here instead :-(

Never seen it in Switzerland.

As a bleak substitute you may want to try Dulce de Leche.

Too bad...

That the boiled-condensed-milk stuff? I still haven't tried making that - plan to give it a go tonight though!

If you are planning to boil tins of condensed milk be careful, you do not want to be anywhere near a caramel grenade.

No, I do not! Should be OK though as long as I keep topping the water up, right?

Yes, you should keep toping the water. But, nevertheless, be careful. It is the kind of experiment that may go wrong. If you have good connections with any biology lab, ask them if they can autoclave the tin. It will be much easier.

You may want to try the ulce de leche that Co-op sells under the Fine Food brand. It is quite close to the real thing. Or, if you can find cajeta (the same, but for Mexico) it is also good.

By the way, the real thing is done by slowly heating extra sweetened milk to a sort of syrup or dense fudge is similar in taste to caramel. Just make sure you stir at all time to avoid burning the bottom. Sometimes half goat, half cow milk is used.

It's not the water levels but the can exploding. Also, there is no need to fast boil the tins, tins ticking over (simmer), keep topping up water. Leave for 2.5 to 3 hours. I'd go for the 2.5, I have seen caramel bombs exploding and it aint pretty.

Also, do not cover the pot, this heats them quiker. the water level should be to the top of the tin, no cover.