Tasty cheese

I recently made a whey cheese, called mysost. Since the uses for whey [what's left after making cheddar] are few and far between...I gave it a try.  With the coal stove going 24/7..it made perfect sense to use this heat source to reduce the whey.  Well, it takes 12 hours on the stove to finally see any results.  The last 10 minutes are the best...it thickens to a cooked pudding-like consistency and smells wonderful.  It's definitely not a cheese for the timid....it has a caramel, sweet, salty flavor and after being refrigerated overnight is great on a plain cracker.  I understand the Scandinavians use it on toast..no toast today...no bread!