Gjetost Crème Brûlée

Amy Thielen's version of crème brûlée involves gjetost, a traditional Norwegian cheese with a fudgy texture and caramelized flavor. She pours the cream over a red currant compote, then brûlées the top. Break that crunchy layer with a spoon and dig into the gooey, fudgey cream.

Featured in: The Dessert to Make With the Cheese That Tastes Like Fudge