I’m surprised. It’s actually a bit of a challenge to find it here in Chicago. It’s certainly not available in the average supermarket, and even at places with a good cheesemonger, it’s not especially prevalent. I’ve personally only seen it once in a little grocery in Hyde Park and I was absolutely shocked (since it was a very small place with maybe a dozen different cheeses.) I love gjetost and keep my eye out for it wherever I go. It’s also not especially difficult to make at home. Basically, you cook down a bunch of milk/cream/whey (the type(s) depend on whether you’re making gjetost, brunost, mesost, etc.) until it caramelizes, beat it smooth, let it harden. So it’s not really cheese in the conventional sense (no rennet or acidification to separate curds from whey). It’s really more like a milky caramel, but it tastes like a cross between cheese and caramel.
I’m more surprised than you are. If I could find it Washington all that time ago, I’d have imagined with the increasing sophistication of supermarkets these days it would be easily found in Chicago.
Not as Smart as I Thought, I guess.
I live half way between two Pic’n’Saves here in Milwaukee, and both stock it, by the way.
Well, Milwaukee/Wisconsin is kind of the home of this cheese in the US, so I’m not surprised. 
Wisconsin is where I first encountered this cheese, and the only place I’ve seen it with any regularity, although I wouldn’t be surprised if it’s common in Minnesota, too, given the ethnic lineage of that state.
I learned to like it as a Minnesota boy in the 50’s. In those days it was commonly available in even minority Norwegian heritage towns that had nothing like a supermarket.
I wonder if we’ve bored to death the rest of the family? :o
If you’ve ever had it, folks, you wouldn’t be. We promise. 
And can you give more details about making my own?
This was one of the recipes I consulted. I think there was another, translated, recipe I found while researching gjetost/brunost to make at home, but that recipe was my basis.
So now I really am going to flail this dead horse. Pulykamell, was it really easier for you to find whey, or separate the curds and whey, than to find a store that sells gjetost?
I’m trying to remember… I may have been making some other type of cheese, where the curds and whey separate in the normal manner, so I would have had whey available. Although, for some reason, I’m wondering if there wasn’t another recipe that didn’t require separated whey.
For what it’s worth, anyone running a goat dairy is feeding their goats a special grain mix and pasture, not garbage. in my experience (and I used to work part-time at a goat dairy), goats will eat weird plants that cows and sheep won’t touch, but they don’t really eat tins cans. The raw milk can be a little grassy or weedy tasting depending on the time of year (this is true of raw cow’s milk also, though).
I second the pesto/goat cheese pizza combo. If you buy a prepared crust, and have a bunch of pesto on hand, there is literally three minutes prep for amazing pizza. I find the tang “musky” rather than pissy, but this may be a cilantro/soap kind of thing.