Norwegian cheese a La "Munist"

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Mysost. Accidentally found the recipe for this cheese Alexei Onegin, for which he was very grateful. I was intrigued, I wanted to try this Norwegian treat! According to the culinary encyclopedia, this cheese is a matter of national pride for the Norwegians. Known since the IX—X centuries. Even the Vikings took him in large numbers during their sea voyages to other countries as well-concentrated, stable, not prone to damage food product. Mysost is produced from a mixture of serum from cow's and goat's milk and belongs to a class of semi-hard cheese, its consistency is reminiscent of cheddar; color mycosta — specific, not available to other types of cheese — dark beige, and the taste is unique: spicy - sweet. Musost unlike other cheeses has no repetitions or similarities in world cheese production. This is purely a Norwegian invention. Very hard, focusing on the taste Musost, to determine whether a snack to beer or a dessert for a Cup of coffee. So I added some changes.

Ingredients for Norwegian cheese a La "Munist"

Step by step instruction of cooking Norwegian cheese a La "Munist"