Rjómi

Rjómi is the Icelandic word for cream. It refers to the high-fat layer skimmed from the top of milk before homogenization. In Icelandic cuisine, rjómi is a versatile ingredient used in both sweet and savory dishes. It can be whipped to create desserts like whipped cream, or incorporated into sauces and soups to add richness and a smooth texture. Icelandic dairy farms produce various types of rjómi, with differing fat content depending on the desired application. Common varieties include þeytingur, which is a lighter whipping cream, and matarrjómi, a heavier cooking cream. Rjómi also plays a role in traditional Icelandic foods, such as skyr, a cultured dairy product that often incorporates cream for its characteristic tangy flavor and thick consistency. The quality of Icelandic rjómi is often attributed to the country's pure environment and high standards of dairy production. It is a staple in many Icelandic households and restaurants, valued for its contribution to flavor and culinary texture.