The Enchantment of Icelandic Cheese Something that must be tried Icelanders are a small nation–about 290,000 people–living on a rather large island, making it the world’s ninth most sparsely populated country. Despite being small in numbers, Icelander’s are “big” based on percentages. No other country has as many chess grandmasters, Miss Worlds or the World’s Strongest Man champions ––in relation to population, of course. And no other country makes cheese as good as Icelanders, since in relation to the population, Icelandic cheeses have won a surprisingly large number of prizes in foreign competitions. Apart from all of these statistics, however, the fact remains that Icelandic cheeses are of high quality, each with its own particular characteristics. 1000 years of experience Cheese has been made in Iceland since the time of settlement over 1000 years ago, mostly on farms, and during the Middle Ages in cloisters. The beginning of the 19th century saw cheese production moving into creameries and later dairies. About the same time Icelanders began studying dairying and cheese making abroad. In 1958 the Icelandic Dairy Produce Marketing Association was founded, which greatly accelerated the development and production of Icelandic cheese. Cheese consumption in Iceland has been steadily increasing. Icelanders are discriminating consumers that appreciate quality cheese, and in recent years a veritable revolution has occurred in Icelandic cheese making. There are two main reasons for this trend: well educated and enthusiastic cheese makers, and the requirements of a demanding market. The result, as mentioned above, are cheeses that have won numerous awards and drawn well-earned attention. Clean and natural environment What is it that makes Icelandic cheese special in comparison with other cheeses? The main difference is that Icelandic cows are nourished on unusually nutritious feed. One reason for this is the clean environment – in part due to most of the island being uninhabited. Fresh air and crystal clean water translate into pristine vegetation. Iceland is situated in the high north where spring and autumn are long, summers short and winters mild because of the Gulf Stream. This combination makes for healthy, lush vegetation which gives Icelandic milk its unique taste, which is easily discernable in the cheese. The Wholesomeness of Icelandic milk Iceland’s breed of cow has been virtually isolated from other breeds since the country was settled. In Europe and the USA, however, crossbreeding of cows has long been common. New research shows that the uniqueness of milk from Icelandic cows is even greater that previously thought: the fat and protein make-up is different than that in neighboring countries, and to a large extend more wholesome. 100 kinds of cheese About 100 kinds of cheese are produced in Iceland from dairies around the country, and each has its own characteristics. Among the more interesting cheeses are Höfðingi, a mild, white cheese with a soft texture; Hvítur kastali, a flavorful, white cheese with a buttery texture; and Maribo kúmenostur, a hard, spicy cheese. These cheeses have won prizes for taste and quality. Gullostur is a popular white cheese with a full yet mild flavor. Luxus yrja is a high-quality cheese that is a blend of Camembert, Brie, and Blue Cheese, a very notable product high on the list of cheese lovers. Icelandic cheese – a good idea If you have the opportunity to visit Iceland, it would be a good idea to try the cheese––you will certainly not be disappointed. Icelandic cheeses are produced from pasteurized milk. This makes them ideal to take home and serve to friends and family while recounting your trip to this northerly land and the enchantment of Icelandic nature, simply because much of the country’s enchantment is contained within Iceland’s cheeses.