Pultost

Pultost is a traditional Norwegian cheese made from sour milk and/or cream. It is a semi-hard, spreadable cheese that is often served on bread or crackers. Pultost is known for its strong, distinctive flavor and aroma, which is often compared to that of blue cheese or Roquefort.

History

The origins of Pultost can be traced back to the Viking Age, making it one of the oldest known types of cheese in Norway. It was traditionally made in homes and farms across the country, particularly in the regions of Hedmark and Oppland. Today, Pultost is still produced in these regions, as well as in commercial dairies.

Production

Pultost is made by fermenting sour milk or cream for several days. The fermented milk is then heated and curdled with the addition of rennet. The curds are drained and pressed into a mold, where they are left to age for several weeks. During this time, the cheese develops its characteristic strong flavor and aroma.

Varieties

There are several varieties of Pultost, each with its own unique flavor profile. These include:

• Løiten Pultost: This variety is made in the Løiten district of Hedmark. It is known for its strong, tangy flavor.
• Trestjerner Pultost: This variety is made in the Oppland region. It has a milder flavor compared to other varieties.
• Knaus Pultost: This variety is made in the Knaus dairy in Hedmark. It has a creamy texture and a mild flavor.

Serving

Pultost is typically served at room temperature and spread on bread or crackers. It is often paired with beer or aquavit, a traditional Norwegian spirit. Pultost can also be used in cooking, where it adds a distinctive flavor to dishes such as omelettes and pasta.

See also

• List of Norwegian cheeses
• List of cheeses

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