Töflurformi

Töflurformi is a traditional Icelandic cheese-making technique that dates back to the Viking era. The term töflur refers to the wooden molds or cauldrons used in the process, while formi means "making" or "shaping". This ancient method of cheese production involves heating milk in a large, insulated vessel called a töfla, which is typically made of wood or stone.

The töflurformi process begins by heating a mixture of cow's milk, rennet, and salt in the töfla. The heated milk is then shaped into a wheel or block within the mold, where it cools and coagulates. The cheese is aged in the töfla, allowing it to develop a distinctive flavor and texture. Töflurformi cheese is known for its rich, creamy taste and crumbly texture.

Töflurformi was a common method of cheese production in Iceland until the mid-20th century, when mass-produced cheese became more widely available. However, in recent years, there has been a resurgence of interest in traditional Icelandic cheese-making techniques, including töflurformi. Many artisanal cheesemakers in Iceland now practice this ancient technique, using traditional methods and ingredients to create unique and authentic cheeses.

The töflurformi technique is recognized for its cultural and historical significance, as well as its contribution to Iceland's gastronomic heritage. The cheese produced through this method is a staple of Icelandic cuisine, often served as a table cheese or used in traditional dishes such as skyr and röđu.