Kefarligt

Kefarligt is a term used in Icelandic to describe a type of traditional Icelandic cheese. It is made from the milk of Icelandic sheep, specifically the Icelandic Black-faced sheep, which is known for its high butterfat content. The cheese is typically produced in the summer months when the milk yield is highest. The production process involves curdling the milk with rennet, draining the curds, and then pressing them to remove excess moisture. The resulting cheese is then aged for several weeks to several months, during which it develops a unique flavor and texture.

Kefarligt is known for its strong, tangy flavor and crumbly texture. It is often used in traditional Icelandic dishes, such as skyr, a type of yogurt, and in various stews and soups. The cheese is also popular as a table cheese, often served with bread or crackers. Due to its strong flavor, it is typically not used in cooking, but rather as a condiment or accompaniment to other dishes.

The term "kefarligt" is derived from the Icelandic word "kefir," which refers to a type of yogurt made from sheep's milk. The cheese is often referred to as "Icelandic kefir cheese" in English, although it is not related to the kefir drink popular in some other cultures. The production of kefarligt is a traditional craft in Iceland, and it is often made by small, family-owned dairies. The cheese is also a popular export, with many Icelandic dairies specializing in its production.