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Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. Pultost is found in two forms, spreadable and porous. The spreadable kind has a stronger taste. The name comes from the Latin word pulta which means "porridge."
Like Gamalost pultost has a long history in Norway. It was originally made from by-products from the production of other Norwegian food called prim. The ingredients are fermented milk, salt and caraway. The cheese is very low on fat.
The Norwegian dairy Tine produces pultost from the dairy in Nybergsund in Trysil. Tine make 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 performed by Synnøve Finden. Synnøve Finden is promoting two types pultost: Seterost and Hedmark.
Pultost is either used on bread or with boiled potatoes, butter, sour cream and flatbread.
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