mjólkurvörum

Mjólkurvörum is the Icelandic word for dairy products. This category encompasses a wide range of items derived from the milk of mammals, most commonly cows, but also sheep, goats, and other animals. In Iceland, dairy products play a significant role in the diet and culinary traditions.

The most basic dairy product is milk itself, which can be consumed fresh or used as an ingredient in various dishes. From milk, a multitude of other products are produced. These include butter, a solid fat derived from churning cream, and cheese, made by coagulating milk protein and then processing the resulting curd. Iceland has its own varieties of cheese, often enjoyed on bread or as part of meals.

Yogurt, a fermented milk product, is another common dairy item. It is characterized by its tangy flavor and thick consistency. Skyr, a traditional Icelandic cultured dairy product that resembles yogurt but has a thicker, creamier texture and a higher protein content, is particularly noteworthy. It is a staple food in Iceland, consumed on its own or as an ingredient in both sweet and savory dishes.

Other dairy products include cream, sour cream, and various milk-based desserts and beverages. The production and consumption of mjólkurvörum are integral to Icelandic agriculture and food culture, with many farms specializing in dairy production.