It is also home to a rich dairy tradition that has given rise to a unique and diverse range of Icelandic cheeses. These cheeses are as distinctive as the country’s dramatic scenery, combining ancient techniques with modern innovation to create flavors that are both complex and deeply satisfying.
The Rich History of Icelandic Cheese
Icelandic cheese-making has a long and storied history, dating back to the Viking Age. The early settlers of Iceland, mainly from Norway, brought with them the knowledge and skills needed to make cheese in harsh, cold climates. Skyr, a type of soft cheese that is often mistaken for yogurt, is one of the oldest Icelandic dairy products still enjoyed today. The tradition of cheese-making has been preserved over the centuries, with modern Icelandic cheeses reflecting a blend of these ancient practices and contemporary techniques.
Types of Icelandic Cheese
The diversity of Icelandic cheeses is a testament to the creativity and resourcefulness of Icelandic dairy farmers and cheese-makers. Here are some of the most popular varieties:
- Skyr: As mentioned earlier, Skyr is perhaps the most iconic Icelandic cheese. It is technically a cheese but has the consistency of yogurt. Skyr is made by adding rennet to milk, allowing it to coagulate, and then straining the curds. The result is a thick, creamy product that is high in protein and low in fat. It can be enjoyed plain, with fruit, or as part of various dishes.
- Hangikjöt Ostur: This smoked cheese is made from cow’s milk and is a favorite during the Icelandic Christmas season. The cheese is smoked over birchwood, giving it a rich, smoky flavor that pairs well with traditional Icelandic dishes like Hangikjöt, or smoked lamb.
- Hlýr Ostur: This is a semi-hard cheese that is similar to Gouda but with a distinct Icelandic twist. Hlýr Ostur is often aged for several months, allowing it to develop a robust flavor profile that is both nutty and slightly sweet.
- Fjallagrasablanda: A unique Icelandic cheese that incorporates wild herbs such as Icelandic moss (fjallagrös) into the cheese-making process. The addition of these herbs gives the cheese a slightly earthy flavor, making it a favorite among those who appreciate more complex tastes.
- Tindur: This is an Icelandic blue cheese that is both creamy and intensely flavored. Tindur is made using traditional methods but has a flavor profile that is closer to the blue cheeses of France or Italy, with a sharpness that is tempered by the creamy texture.
The Cheese-Making Process in Iceland
The process of making cheese in Iceland is a blend of tradition and innovation. Icelandic dairy farmers take pride in using milk from cows that are grass-fed on the country’s pristine pastures. The natural environment of Iceland, with its pure water, clean air, and rich soil, contributes to the high quality of the milk, which in turn results in exceptional cheese.
The cheese-making process typically involves several steps:
- Milk Collection: The process begins with the collection of fresh milk from Icelandic cows. The milk is often unpasteurized, retaining all of its natural flavors.
- Coagulation: Rennet, a natural enzyme, is added to the milk to start the coagulation process. This separates the milk into curds and whey.
- Curd Processing: The curds are cut and heated to release more whey. This step is crucial in determining the texture and flavor of the final product.
- Molding and Pressing: The curds are then molded into shapes and pressed to remove excess moisture. The amount of pressure applied can vary, influencing the hardness of the cheese.
- Aging: Finally, the cheese is aged under controlled conditions. The aging process can last from a few weeks to several months, depending on the type of cheese. This step allows the flavors to develop and mature, resulting in the complex taste profiles that Icelandic cheeses are known for.
The Role of Local Ingredients in Icelandic Cheese
One of the defining characteristics of Icelandic cheese is the use of local ingredients. Icelandic cheese-makers often incorporate wild herbs, such as Icelandic thyme and angelica, into their cheeses, adding layers of flavor that are unique to the region. Additionally, the use of birchwood smoke in cheeses like Hangikjöt Ostur adds a distinctly Icelandic touch, creating a flavor that is deeply rooted in the country’s culinary traditions.
Pairing Icelandic Cheese with Local Delicacies
Icelandic cheeses are incredibly versatile and can be paired with a variety of local foods to enhance their flavors. Here are some popular pairings:
- Skyr with Berries: The tangy, creamy taste of Skyr pairs beautifully with fresh Icelandic berries, such as blueberries or crowberries. The sweetness of the berries complements the tartness of the Skyr, creating a balanced and satisfying dessert.
- Tindur with Rye Bread: The sharpness of Tindur blue cheese is tempered by the dense, slightly sweet flavor of Icelandic rye bread. This combination is often enjoyed with a drizzle of local honey, adding a touch of sweetness to the robust flavors.
- Hlýr Ostur with Smoked Salmon: The nutty, slightly sweet flavor of Hlýr Ostur is a perfect match for the rich, smoky taste of Icelandic smoked salmon. This pairing highlights the best of Icelandic flavors, with each ingredient enhancing the other.
- Hangikjöt Ostur with Pickled Vegetables: The smoky flavor of Hangikjöt Ostur pairs well with the sharpness of pickled vegetables, creating a harmonious blend of flavors that is both rich and refreshing.
The Future of Icelandic Cheese
As the global demand for artisanal cheeses continues to grow, Icelandic cheese is poised to become a sought-after delicacy. The combination of traditional methods and innovative practices ensures that Icelandic cheeses remain unique and of the highest quality. With a growing emphasis on sustainability and the use of local ingredients, Icelandic cheese-makers are well-positioned to continue producing cheeses that are both distinctive and delicious.
Where to Find Icelandic Cheese
Icelandic cheeses can be found in specialty stores around the world, as well as in local markets in Iceland. Many farms also offer tours and tastings, allowing visitors to experience the cheese-making process firsthand and sample the variety of cheeses produced on-site.
For those who cannot travel to Iceland, many online retailers now offer a selection of Icelandic cheeses, allowing cheese lovers to enjoy the unique flavors of Iceland from the comfort of their homes.
