Fløtemysost or Fløytemysost is a type of brunost or brown cheese made from cow's milk. [1]
Fløtemysost has a mild taste and bright color. The mild flavor has made fløtemysost very popular. Geitost, which is made from goat's milk, is the counterpart to fløtemysost. Goat cheese has a stronger taste than fløtemysost.[2][3]
Traditionally brunost was made on farms throughout Norway by boiling whey without the addition of milk or cream. This became a sugar rich, lean product. Fløtemysost was first made when Anne Hov added cow cream to cow whey creating a firmer, fatty, more cheese-like product. Later, she added goat milk and Gudbrandsdalsost was created. [4][5] [6]
See also[edit]
References[edit]
- ^ "Fløytemysost". Bokmålsordboka (University of Bergen). Retrieved April 1, 2018.
- ^ Lukas Spee & Martijn Lafeber. "Geitost". cheesewiki.com. Retrieved February 1, 2017.
- ^ "History of Brunost". Antioch University Santa Barbara. 19 February 2015. Retrieved February 1, 2017.
- ^ Rebecca Dinerstein (June 11, 2015). "Ode to Norwegian Brown Cheese". The New York Times. Retrieved February 1, 2017.
- ^ "Anne Hov blandet inn fløte i myseblandingen". Tine. Retrieved February 1, 2017.
- ^ "Anne Hov oppfant Gudbrandsdalsosten". Gudbrandsdalsost. Retrieved April 1, 2018.