Per the 1913 Pure Products:
Reindeer cheese, of which we present two illustrations taken from a paper by Barthel and Bergman may be called the richest of all whole milk cheeses, as nearly half its weight consists of butter fats. It is, in fact, a rich cream cheese. It is yellow on the outside and white on the interior, except in the neighborhood of the numerous cracks, where it is also yellow. When cut into, the white rapidly changes to a golden yellow. The taste is very mild, very creamy, and the cheese melts very easily in the mouth, with the fine aroma of the reindeer milk; it easily becomes rancid and then acquires a strong odor and a burning taste.
The Lapps frequently take their cheese with coffee in place of cream.
A cheese soup prepared with reindeer cheese
- Barbara J. Ciletti (1999). Making Great Cheese at Home: 30 Simple Recipes from Cheddar to Chèvre Plus 18 Delicious Cheese Dishes. Lark Books. pp. 27–. ISBN 978-1-57990-267-4. Retrieved 7 October 2012.
- Scientific Station for Pure Products (1913). Pure Products. Scientific Station for Pure Products. pp. 566–. Retrieved 7 October 2012.