Norway at Cheese 2009
25 Jun 09
Norway will be featured in the seventh Cheese with two Presidia, that will have exhibition spaces in Via Principi di Piemonte, the street dedicated to showcasing protection, promotion, consultation and support projects put into practice by the Slow Food Foundation for Biodiversity in Italy and abroad.
Pultost from Hedmark and Oppland Counties
Pultost has ancient origins and is typically made in a saeter, a Norwegian mountain farm. For hundreds of years it was produced throughout Norway, particularly in Hedmark and Oppland counties in the southeast of the country. A sour-milk cheese, it is made using acid fermentation without the addition of rennet, one of the most ancient cheesemaking techniques. The skimmed, unpasteurized cow’s milk is soured and heated to a temperature between 45° and 65°C. The curd is then hung in a cloth to drain before being crumbled and left to ferment. Finally caraway seeds are added for flavoring and to stop the fermentation. Pultost can be eaten fresh or aged for up to a year.
Hedmark and Oppland Counties, southeast Norway
Artisan Sognefjord Geitost
Geitost is a brown sweet cheese made with the caramelized whey of raw goat's milk. It is the result of an unusual technique found only in Norway and Sweden in the whole of Europe. A little whole goat's milk and cow’s milk cream is added to fresh whey that is boiled immediately after it is pressed out of the white cheeses produced by the same cheesemakers. The mixture is cooked for 8-10 hours, and during cooking, the lactose sugar naturally present in the milk caramelizes and turns brown.
Village of Undredal, Sognefjord, Sogn og Fjordane County