Fløtemysost Explained

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

• List of cheeses

Notes and References

1. Web site: Fløytemysost. Bokmålsordboka (University of Bergen). April 1, 2018.
2. Web site: Geitost . cheesewiki.com. Lukas Spee & Martijn Lafeber. February 1, 2017 .
3. Web site: History of Brunost. 19 February 2015 . Antioch University Santa Barbara . February 1, 2017 .
4. Web site: Ode to Norwegian Brown Cheese. The New York Times. Rebecca Dinerstein. June 11, 2015. February 1, 2017 .
5. Web site: Anne Hov blandet inn fløte i myseblandingen. Tine. February 1, 2017 .
6. Web site: Anne Hov oppfant Gudbrandsdalsosten. Gudbrandsdalsost. April 1, 2018.