Saving the Pultost

Photo: www.oa.no

From left: Helen Davey, Olav Næve, Berit Håkensmoen, Bjørg Karin Hagen, Tove Lauten and Tore Skarpnord. Photo: Oppbland Arbeiderblad / www.oa.no

13 small producers of the Norwegian Pultost cheese, located in Hedmark and Oppland county, have started a new organization named Pultost BA. Their aim is to put the rare Pultost on the world’s list of endangered foods.

Pultost is a soft, mature Norwegian sour milk cheese, flavored with caraway seeds. It is found in two forms, spreadable and porous. The spreadable kind has a stronger taste.

This effort is part of the Slow Food movement that conquered Norway in 1999. Members of this movement met to prepare and enjoy food according to Norwegian traditions.

“We have received positive response, and it looks like this endangered cheese will make the list,” said Helen Davey, from Våler in Hedemark, to Oppbland Arbeiderblad.

About Slow Food

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life. The disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how food choices affect the rest of the world.

Slow Food brings together pleasure and responsibility, and makes them inseparable.

Today, Slow Food have over 100,000 members in 132 countries.

Read more on Slowfood.com

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