Palsam

Palsam refers to a specific type of fermented dairy product, often a cheese, with a distinctive aroma and flavor profile. The name itself is sometimes used regionally to describe cheeses made from sheep's milk, though variations can exist across different cultures and traditions. These cheeses are typically produced through a process involving the natural fermentation of milk, often with the addition of specific starter cultures.

The characteristic aroma of palsam is frequently described as pungent or strong, which is a result of the breakdown of fats and proteins during the aging process. This intense aroma can be a defining feature and is appreciated by connoisseurs of strong cheeses. The texture of palsam can vary, ranging from semi-hard to hard, depending on the specific production methods and aging time.

Historically, palsam has been a part of traditional diets in certain regions, often produced in rural communities using age-old techniques. Its production and consumption are closely tied to local agricultural practices and culinary heritage. While the exact origins can be difficult to pinpoint, similar fermented dairy products are found in various parts of the world, suggesting a long history of dairy fermentation. The consumption of palsam is often associated with specific meals or pairings, such as with bread or local wines.