kefarligt
Kefarligt is a term used in Icelandic to describe a type of traditional Icelandic cheese. It is made from the milk of Icelandic sheep, specifically the Icelandic Black-faced sheep, which is known for its high butterfat content. The cheese is typically produced in the summer months when the milk yield is highest. The production process involves curdling the milk with rennet, draining the curds, and then pressing them to remove excess moisture. The resulting cheese is then aged for several weeks to several months, during which it develops a unique flavor and texture.
Kefarligt is known for its strong, tangy flavor and crumbly texture. It is often used in traditional
The term "kefarligt" is derived from the Icelandic word "kefir," which refers to a type of yogurt