glattgjøring

Glattgjøring, also known as "glatting" or "glatting out," is a process used in the production of cheese, particularly in the Norwegian cheese industry. The term originates from the Norwegian word "glatt," which means smooth. The primary goal of glattgjøring is to remove the curd's stringy texture, resulting in a smoother, more uniform cheese. This process is crucial for achieving the desired texture and mouthfeel in various types of Norwegian cheeses, such as Jarlsberg and Brunost.

The glattgjøring process typically involves several steps. First, the curd is heated to a specific temperature, often around 40-45 degrees Celsius. This heat helps to break down the proteins in the curd, making it more pliable. Next, the curd is kneaded and pressed to further smooth out the texture. This can be done by hand or using machinery, depending on the scale of production. The curd may also be cut into smaller pieces to facilitate the smoothing process. After glattgjøring, the curd is often pressed again to remove excess moisture and shape the cheese.

The result of glattgjøring is a cheese with a smooth, creamy texture that melts well and has a pleasant mouthfeel. This process is essential for creating the characteristic taste and texture of Norwegian cheeses, which are highly valued for their quality and unique flavor profiles. Glattgjøring is a traditional technique that has been passed down through generations in the Norwegian cheese-making community, contributing to the rich culinary heritage of the region.