Ostur

Ostur is the Icelandic term for cheese, used to refer to dairy cheeses in the Icelandic language. The word ostur is masculine and widely used in everyday speech and culinary contexts. It appears in medieval Icelandic texts and has cognates in other North Germanic languages, including Danish ost and Norwegian ost; these terms derive from a common Proto-Germanic root related to cheese.

Production of ostur follows general cheese-making practices: milk is curdled with rennet or acid, the curds are separated from the whey, and the curds are pressed and aged under controlled conditions. The milk source can be cow, sheep, or goat, with many Icelandic cheeses produced from cow milk. Fresh cheeses are eaten soon after production, while hard and aged varieties mature for months or years, developing more pronounced flavors and textures.

Varieties of ostur in Icelandic markets range from soft, mild cheeses to firmer, aged ones. Some cheeses are creamy and mild, others are tangy or robust depending on aging, moisture, and the cultures used. Herbs, spices, or smoke may be added to create distinct regional or artisanal styles.

Culinary and cultural context: Cheese is a common dairy product in Icelandic cuisine, used on bread, in sandwiches, and as part of various dishes. While not as dominant as in some European traditions, ostur remains a staple in groceries and at table, reflecting regional dairy farming and artisanal production practices.

See also: Cheese; Icelandic cuisine; Etymology of cheese words.