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Gjetost cheese flavors Bridge Tap House's mac and cheese dish
SPECIAL REQUEST

Gjetost cheese flavors Bridge Tap House's mac and cheese dish

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QI recently visited Bridge Tap House and Wine Bar and had the most delicious mac and cheese. It was made with a cheese called gjetost, and it had a very rich, almost sweet flavor. I would love to try and make this at home if you can get the recipe. — Kristen Neils, Clayton

A • The gjetost mac and cheese at Bridge Tap House and Wine Bar may just be the most unusual mac and cheese in town. Gjetost is a Norwegian firm, golden-brown cheese traditionally made from the whey of goat’s milk that gives this dish its distinctive color and flavor.

The tongue-twister of a name, pronounced YAY-toast belies the simplicity of this popular side dish of cream, cheese, pasta and red pepper flakes seasoned lightly with salt and pepper. “We have people that come here just for the mac and cheese. It’s something that they come back for time and time again,” general manager Justin Stuteville says.

The recipe isn’t difficult to make, but it does require patience and close observation. The sweet creamy cheese is either grated or cut into very small pieces to make it melt easier. Four ingredients plus salt and pepper keeps it simple.

The gjetost cheese is the star here with its lush texture and rich caramel taste. The thoughtful addition of red pepper flakes takes the flavor up a notch, as does a small amount of salt and pepper.

“Gjetost is one of the most popular cheeses we serve here. We also use it on our cheese boards and our charcuterie boards,” Stuteville says.

The cheese also pairs well with wine, beers and cocktails, which are a big part of the experience of Bridge. The food at Bridge is far from standard bar fare.

With snacks like the baked triple cream brie with figs, pears, toasted nuts and a good baguette to the herbed duck charcuterie with figs and IPA mustard, a trip to Bridge is an adventure in both food and drink.

Dinner at Bridge ranges from soups, salads and sandwiches to heartier fare such as the pan-seared salmon or brined bone-in pork chop with cranberry chutney, wild rice with asparagus and bell peppers.

The restaurant is justly famous for its tomato bisque and smoked Gouda, cheddar and Emmentaler grilled cheese on sourdough and for the grapefruit salad with poached apricots we featured in Special Request in November 2019.

The atmosphere at Bridge is friendly and relaxed, plus the sheer beauty of the downtown restaurant with its elegant bar, branch chandelier lighting, and upstairs dining room just glimpsed from the first floor makes drinking and dining there a night to remember.

Bridge Taproom and Wine Bar

1004 Locust Street

314-421-8141; thebridgestl.com

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.

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