Primost

Primost (or simply prim) is a Norwegian cheese. It is also known as mysost. The slightly brown cheese is made from cow's milk and has a soft spreadable texture. Cream is added towards the end of the process. The semi-sweet taste is derived from caramelizing the milk sugars of the whey as it is made. [1][2]

Primost is made in the same way as Gjetost, but the whey mixture is not cooked as long. It is similar to Brunost cheese, except that Gjetost is made from a combination of goat and cow's milk or strictly goat's milk. These caramelized cheeses are often served with dark bread or Norwegian flatbread, as a dessert cheese, or as a cheese melted into a variety of culinary dishes.[3] [4]

See also

References
  1. "Mysost: A Whey Better Cheese Recipe". Mother Earth News. Retrieved February 1, 2017.
  2. "mysost". Store norske leksikon. Retrieved March 1, 2020.
  3. Jeri Case (February 23, 2010). "Whey Cheeses – Primost, Mysost, Gjetost". cheesemaking.com. Retrieved February 1, 2017.
  4. "brunost". Store norske leksikon. Retrieved March 1, 2020.
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