Pultost

A traditional Scandinavian cheese

Pultost is a traditional Scandinavian cheese, primarily associated with Norway. It is known for its strong flavor and distinctive aroma. Pultost is a type of soured milk cheese, which is made from skimmed milk and is often flavored with caraway seeds.

History

Pultost has a long history in Norwegian cuisine, dating back to the times when dairy preservation was essential for survival during the harsh winters. The cheese was traditionally made on farms, where milk was abundant, and it served as a staple food item.

Production

Pultost cheese

The production of Pultost involves the fermentation of skimmed milk. The milk is first soured, and then it is allowed to ferment naturally. During this process, the milk curdles, and the whey is drained off. The remaining curds are then mixed with salt and caraway seeds, which give Pultost its characteristic flavor.

The cheese is then packed into containers and allowed to mature. The maturation process can vary, but it typically lasts for several weeks. During this time, the cheese develops its strong taste and aroma.

Characteristics

Pultost is known for its crumbly texture and pungent smell. The flavor is tangy and slightly spicy, due to the addition of caraway seeds. The cheese is usually white or pale yellow in color.

Culinary Uses

Pultost is often used as a spread on bread, particularly flatbread, and is sometimes served with potatoes or meat. It is a versatile cheese that can be used in various traditional Norwegian dishes.

Cultural Significance

Pultost holds a special place in Norwegian culture and is often associated with rural life and traditional farming practices. It is celebrated in various food festivals and is considered a delicacy by many.

Related pages

• Cheese
• Norwegian cuisine
• Caraway