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
Viljastýrður has a distinct flavor profile, often described as tangy and slightly salty, with a creamy texture.
The production of viljastýrður is a traditional craft in Iceland, and it is often made by small,