Viljastýrður

Viljastýrður is a term used in Icelandic to describe a type of traditional Icelandic cheese. The name translates to "will-controlled" or "will-directed," reflecting the cheese's unique production process. Unlike many cheeses, viljastýrður is not made by traditional methods of curdling milk with acid or rennet. Instead, it is produced by adding a small amount of a specific strain of bacteria to the milk, which then ferments and coagulates the milk proteins.

The cheese is typically made from raw cow's milk, although sheep's milk can also be used. The milk is heated to a specific temperature and then cooled before the bacteria is added. The fermentation process takes several days, during which the milk coagulates into a curd. The curd is then cut into small pieces and pressed to remove excess whey.

Viljastýrður has a distinct flavor profile, often described as tangy and slightly salty, with a creamy texture. It is typically eaten as a snack or used in cooking, such as in salads or as a topping for bread. The cheese is known for its high nutritional value, as it is made from raw milk and contains a variety of beneficial bacteria.

The production of viljastýrður is a traditional craft in Iceland, and it is often made by small, family-owned dairies. The cheese is not widely available outside of Iceland, but it has gained international recognition for its unique taste and production method.