formuð

Formuð is a term used in Icelandic to describe a type of traditional Icelandic cheese. It is a semi-hard cheese that is typically made from the milk of Icelandic sheep, particularly the Icelandic breed. The cheese is known for its distinctive flavor and texture, which can vary depending on the specific production methods and the quality of the milk used.

The production process of formuð involves several steps. First, the milk is heated to a specific temperature to coagulate the milk proteins, which form a curd. This curd is then cut into small pieces and pressed to remove excess whey. The cheese is then aged, which can take several weeks to several months, during which it develops its characteristic flavor and texture. The aging process can be accelerated by salting the cheese, which also enhances its flavor.

Formuð is often used in traditional Icelandic dishes, such as grilled cheese sandwiches and as a topping for soups and stews. It is also a popular ingredient in Icelandic cuisine, where it is often served with flatbread or crackers. The cheese has a long history in Iceland, dating back to the country's settlement in the 9th century, and it remains an important part of the country's culinary heritage.