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Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. Pultost is found in two variants, spreadable and grainy. The spreadable variant has a stronger taste. The name may come from the Latin word pulta which means "porridge." Pultost is either used on bread or with boiled potatoes, butter, sour cream and lefse or flatbread. ^[1]

Like Gamalost, pultost has a long history in Norway. The cheese is made from skimmed milk that has been soured, similar to cultured buttermilk, flavoured with caraway and preserved with salt. Pultost is made by acidic curdling. The cheese is very low in fat.^[2]^[3]

Norwegian dairy Tine produces pultost at 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 Hedemark and another grainy type, with stronger flavour, called Lillehammer. Synnøve Finden is another manufacturer of pultost in Norway. The cheese mass is produced by Tine and processed further by Synnøve Finden. Synnøve Finden is promoting two types of pultost: Seterost and Hedmark.

References

^ "Pultost". cheesewiki.com. Retrieved February 1, 2017. {{cite web}}: Unknown parameter |authors= ignored (help)
^ Jan Peter Aursnes. "Pultost". Store norske leksikon. Retrieved February 1, 2017.
^ "Pultost". Melk.no. Retrieved February 1, 2017.

External links

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[1] "Pultost". cheesewiki.com. Retrieved February 1, 2017. {{cite web}}: Unknown parameter |authors= ignored (help)

[2] Jan Peter Aursnes. "Pultost". Store norske leksikon. Retrieved February 1, 2017.

[3] "Pultost". Melk.no. Retrieved February 1, 2017.

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 {{no footnotes|date=March 2013}}
-'''Pultost''' is a soft, mature [[Norwegian cuisine|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." Pultost is either used on bread or with boiled potatoes, butter, sour cream and flatbread.
+'''Pultost''' is a soft, mature [[Norwegian cuisine|Norwegian]] [[sour milk cheese]] flavored with [[caraway]] seeds. Pultost is found in two variants, spreadable and grainy. The spreadable variant has a stronger taste. The name may come from the Latin word ''pulta'' which means "porridge." Pultost is either used on bread or with boiled potatoes, butter, sour cream and lefse or flatbread.
 <ref>{{cite web|url=  http://www.cheesewiki.com/pultost|title= Pultost  |publisher =   cheesewiki.com|authors= Lukas Spee & Martijn Lafeber |accessdate= February 1, 2017 }}</ref>
-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 in fat.<ref>{{cite web|url=  https://snl.no/pultost
+Like [[Gamalost]],  pultost has a long history in Norway. The cheese is made from skimmed milk that has been soured, similar to cultured buttermilk, flavoured with caraway and preserved with salt. Pultost is made by acidic curdling. The cheese is very low in fat.<ref>{{cite web|url=  https://snl.no/pultost
 |title= Pultost |publisher =  Store norske leksikon  |author=  Jan Peter Aursnes|accessdate= February 1, 2017 }}</ref><ref>{{cite web
 |url=  http://www.melk.no/Meierileksikon/Meieriprodukter/Ost2/Pultost|title= Pultost  |publisher =   Melk.no  |accessdate= February 1, 2017 }}</ref>
-Norwegian  dairy [[Tine (company)|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 Hedemark 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.
+Norwegian  dairy [[Tine (company)|Tine]] produces pultost at 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 Hedemark and another grainy type, with stronger flavour, called Lillehammer. [[Synnøve Finden]] is another manufacturer of pultost in Norway. The cheese mass is produced by Tine and processed further by Synnøve Finden. Synnøve Finden is promoting two types of pultost: Seterost and Hedmark.
-In modern usage, "pultost" is among young Norwegian used as a derogatory offensive term with a certain attached irony. This derives from the fact that "pult" standing alone means "fucked", and "ost" means "cheese".
 ==See also==