Fløtemysost

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

References
  1. "Fløytemysost". Bokmålsordboka (University of Bergen). Retrieved April 1, 2018.
  2. Lukas Spee & Martijn Lafeber. "Geitost". cheesewiki.com. Retrieved February 1, 2017.
  3. "History of Brunost". Antioch University Santa Barbara. Retrieved February 1, 2017.
  4. Rebecca Dinerstein (June 11, 2015). "Ode to Norwegian Brown Cheese". The New York Times. Retrieved February 1, 2017.
  5. "Anne Hov blandet inn fløte i myseblandingen". Tine. Retrieved February 1, 2017.
  6. "Anne Hov oppfant Gudbrandsdalsosten". Gudbrandsdalsost. Retrieved April 1, 2018.
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