Pultost Cheese: Norwegian Varieties and Taste

Pultost is a traditional Norwegian cheese known for its sharp, tangy flavor and soft, spreadable consistency. This unique dairy product is made from soured skimmed milk and often includes caraway seeds. Chefs and cheese lovers appreciate Pultost for its distinctive character and versatility in Nordic cuisine.

Distinctive Features of Pultost

Pultost typically comes in small, irregular shapes or is sold in plastic containers weighing around 200 to 500 grams. Its color ranges from pale white to light yellow, depending on the milk fat and any added ingredients. The texture is soft, crumbly, and moist, with a consistency that spreads easily on bread or crackers. Pultost has a high humidity level, often around 50 to 60 percent, which contributes to its fresh, tangy profile.

This cheese features a pronounced sour and salty taste due to the lactic acid fermentation process. It lacks a rind and is usually unaged, giving it a fresh dairy character. The aroma is sharp and slightly acidic, reminiscent of cultured buttermilk or yogurt. Pultost’s low fat content, typically under 10 percent, makes it a lighter option among cheeses.

Pultost Varieties

Regional variations of Pultost exist across Norway, often differing in spice additions and milk sources. In some areas, producers add caraway seeds to enhance the flavor, creating a version known as “Kummenost.” Other varieties might include slight adjustments in salt levels or the use of partially skimmed cow’s milk instead of fully skimmed. These adaptations reflect local tastes and historical practices.

Another variety is the “Geitost” style Pultost, which incorporates goat’s milk for a richer, gamier note. Some artisanal producers make Pultost with added herbs like dill or thyme. These versions are less common but offer unique twists on the traditional recipe. The consistency can vary from very soft and spreadable to slightly firmer and crumbly.

The History of Pultost

Pultost originated in rural Norway as a practical method to use surplus skimmed milk from butter production. Farmers developed this cheese in the 19th century to prevent waste and create a durable food source. The name “Pultost” derives from Norwegian words meaning “porridge cheese,” referring to its soft texture. This cheese became a staple in farming communities, especially in eastern Norway.

The region is also famous for other traditional foods like flatbread, lutefisk, and brunost. Pultost was often eaten during festive occasions or as part of daily meals with potatoes and flatbread. Stories tell of families gathering to make Pultost in large batches during the summer months. This cheese symbolizes Norwegian frugality and culinary ingenuity.

Production Process and Producers

Pultost production starts with cow’s milk, usually skimmed to reduce fat content. The milk is soured naturally or with added cultures to develop lactic acid. After souring, the curds are gently heated and drained to remove whey, then mixed with salt and sometimes caraway seeds. The cheese is not aged and is ready to eat within a few days, maintaining its fresh, tangy quality.

Major producers in Norway include Tine SA, which offers commercial versions, and smaller artisanal dairies like Synnøve Finden and local farmstead makers. These producers ensure traditional methods are preserved while meeting modern quality standards. The process emphasizes simplicity and natural fermentation, resulting in a cheese with consistent flavor and texture.

Quality Labels and Certifications

As to our current knowledge, Pultost does not hold a Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status. However, some producers may use organic certifications or national quality seals from Norway, such as the “Debio” organic label. These labels ensure the cheese is made without synthetic additives and with environmentally friendly practices.

Additionally, artisanal producers might adhere to traditional methods verified by local food authorities. Certifications like “Norsk Mat” can indicate Norwegian origin and quality standards. It is important to check product labels for specific assurances regarding animal welfare or sustainability, though such labels are not universally applied to Pultost.

Wine or Beverage Pairings

Pultost pairs excellently with Norwegian beverages like aquavit or light lagers, which complement its tangy notes. A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio can balance the cheese’s acidity. For non-alcoholic options, try it with apple cider or a sparkling water with lemon. These pairings enhance the refreshing quality of Pultost.

Regional beers from Norway, like pilsners or wheat beers, also work well due to their mild bitterness. Some gourmets enjoy Pultost with herbal teas or light red wines like Beaujolais. The key is to choose beverages that do not overpower the cheese’s delicate sourness. Experimenting with local drinks can provide an authentic Nordic experience.

Suitable Fruit and Vegetables

Pultost goes well with crisp apples or pears, which add sweetness to contrast its tanginess. Fresh cucumbers and radishes provide a crunchy texture that complements the soft cheese. Tomatoes and bell peppers can also be paired for a colorful, refreshing platter. These fruits and vegetables highlight Pultost’s versatility in salads or as raw accompaniments.

Pickled vegetables like gherkins or red onions enhance the cheese’s acidic profile. Berries such as lingonberries or blueberries are traditional in Norway and offer a tart balance. Steamed potatoes or root vegetables make a hearty base for Pultost spreads. Including seasonal produce ensures a balanced and nutritious pairing.

Suitable Meat and Fish dishes

Pultost complements smoked or cured meats like spekeskinke (Norwegian cured ham) and leverpostei (liver pâté). It can be spread on open-faced sandwiches with slices of roast beef or turkey. The cheese’s tanginess cuts through the richness of fatty meats, providing a balanced flavor. This makes it ideal for Norwegian “smørbrød” or buffet-style meals.

For fish dishes, Pultost pairs well with gravlaks (cured salmon) or pickled herring. It can be used as a topping for baked white fish or incorporated into fish cakes. The acidity of the cheese enhances the freshness of seafood. Serving it with traditional Norwegian fish preparations adds an authentic touch to the meal.

Presenting Pultost

Present Pultost on a wooden or slate cheese board to highlight its rustic appeal. Remove it from the refrigerator about 30 minutes before serving to reach room temperature, around 18 to 20 degrees Celsius. This allows the flavors to fully develop and the texture to become soft and spreadable. Arrange the cheese in a small bowl or directly on the board for easy access.

Accompany it with crackers, flatbread, or sliced rye bread for spreading. Use a cheese knife or small spatula for serving, and provide individual knives or spoons for guests. Garnish with fresh herbs or caraway seeds to enhance visual appeal. Keeping the presentation simple and elegant lets the cheese’s unique qualities stand out.

Questions and Answers about Pultost

Recipe Ideas

Pultost and Apple Open Sandwich

This recipe highlights the tangy flavor of Pultost with sweet, crisp apples. It is a classic Norwegian lunch option that is quick to prepare. The combination provides a balanced taste and refreshing texture. You can serve it as a light meal or appetizer.

Using fresh ingredients ensures the best results for this dish. The apples add natural sweetness that contrasts with the cheese’s acidity. This sandwich is perfect for showcasing Pultost’s versatility. It appeals to both adults and children with its simple, wholesome appeal.

Ingredients

• 4 slices of dark rye bread
• 200 grams of Pultost cheese
• 1 large apple, thinly sliced
• 1 tablespoon of honey
• Fresh dill for garnish
• Salt and pepper to taste

Method

1. Toast the rye bread slices lightly until crisp.
2. Spread a generous layer of Pultost cheese on each slice.
3. Arrange the apple slices evenly over the cheese.
4. Drizzle with honey and season with salt and pepper.
5. Garnish with fresh dill and serve immediately.

Pultost Potato Gratin

This gratin recipe incorporates Pultost for a creamy, tangy twist on a classic dish. It is ideal for family dinners or festive occasions. The cheese melts well and infuses the potatoes with rich flavor. This dish pairs wonderfully with roasted meats or salads.

Preparation is straightforward and uses common pantry ingredients. The Pultost adds a unique Norwegian touch to the gratin. It can be made ahead and baked just before serving. This recipe showcases how Pultost enhances comfort food with its distinctive taste.

Ingredients

• 1 kilogram of potatoes, peeled and thinly sliced
• 200 grams of Pultost cheese, crumbled
• 200 milliliters of whole milk
• 100 milliliters of heavy cream
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt, pepper, and nutmeg to taste
• Butter for greasing

Method

1. Preheat the oven to 180 degrees Celsius and grease a baking dish.
2. Layer the potato slices, onion, and garlic in the dish.
3. In a bowl, mix Pultost cheese, milk, cream, salt, pepper, and nutmeg.
4. Pour the mixture over the potatoes, ensuring even coverage.
5. Bake for 45-50 minutes until golden and potatoes are tender. Serve hot.

Similar Cheeses and Alternatives

Pultost shares similarities with other Scandinavian cheeses like Gamalost, which is also made from soured milk but is drier and aged longer. Another alternative is Swedish “messmör” or Finnish “leipäjuusto,” which have soft textures and tangy profiles. These cheeses offer comparable sour notes and are used in traditional dishes across Nordic countries.

Outside Scandinavia, fresh cheeses like quark or fromage blanc can substitute for Pultost in recipes, though they are milder. For a closer match, try German “Harzer Käse” or Dutch “kwark,” which have similar acidity and spreadable consistency. Exploring these alternatives allows chefs to adapt recipes while maintaining the desired tangy character.