Fløtemysost

Fløtemysost is a traditional Norwegian cheese made from the whey of cow's milk. It is a type of brown cheese, which is a broad category of cheese popular in Norway. The name "Fløtemysost" translates to "cream whey cheese" in English.

History

The origins of Fløtemysost can be traced back to the 19th century in Norway. It was first produced by Anne Hov, a farmer's wife, who added cream to the whey when boiling. This resulted in a firmer, fattier, and more flavorful cheese. The cheese quickly gained popularity and is now a staple in Norwegian cuisine.

Production

The production of Fløtemysost involves boiling the whey of cow's milk, along with cream. The mixture is boiled until the water evaporates and the milk sugars caramelize, giving the cheese its distinctive brown color and sweet flavor. The cheese is then cooled and shaped into blocks for sale.

Characteristics

Fløtemysost is a semi-hard cheese with a fudge-like texture. It has a rich, sweet, and caramel-like flavor due to the caramelization of milk sugars during production. The cheese is typically sliced thin and served on bread, crackers, or waffles.

Varieties

There are several varieties of Fløtemysost, including those made with goat's milk whey or a mixture of goat and cow's milk whey. These varieties have a slightly different flavor and texture compared to the traditional Fløtemysost made solely from cow's milk whey.

See also

• Gjetost
• Primost
• Ricotta, an Italian cheese made from whey
• List of cheeses

   This article is a cheese-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!