Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. The cheese is found in two forms; spreadable and porous. The spreadable type has a stronger taste. The name comes from the Latin word “pulta” which means “porridge.”
Like Gamalost, Pultost has a long history. It was originally made of by-products from Prim production, a spreadable brown goat cheese. The ingredients are fermented milk, salt and caraway. The cheese is very low on fat.
The Norwegian dairy producer Tine makes Pultost in Nybergsund in Trysil. The producer makes three qualities: A spreadable, soft type, called “Løiten”, a looser type with a dry and grainy texture, called “Hedmark” and a porous type called “Lillehammer”.
Synnøve Finden is another manufacturer of Pultost in Norway. The cheese mass is produced by Tine and further processing is done by Synnøve that is promoting two types: “Seterost” and “Hedmark”.
Pultost is either used on bread or with boiled potatoes, butter, sour cream and flatbread.
Text by: Thor Lanesskog, ThorNews
Top photo by: melk.no
Source: Tine, Synnøve Finden, Wikipedia
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Categories: Culinary Surprises, Traditional Food
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