Gjestost (literally "goat cheese") was traditionally made by putting the whey left over after the cheesemaking in a large copper kettle and hang this over the fire until all the milk had evaporated ( some variants added some cream in the last stages to make the resulting cheese a little more flavorful and creamy). The resulting brown mass would be scraped out and enjoyed on bread or toast for breakfast. The cheese is very caramelly and fudge like with a sweet and salty finish.
I still think that it is an acquired taste and that you need to have grown up with this to appreciate it. Most of our customers for this cheese are therefore from Scandinavian descent.