Cheese is an essential part of Icelandic cuisine

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Cheese is an essential part of Icelandic cuisine

Cheese is an essential part of Icelandic cuisine. In the last 100 years, cheesemaking has evolved a lot in Iceland, and there is now available an excellent selection of Icelandic cheeses. MS Iceland Dairies is a large producer of cheeses.

MS Iceland Dairies (Mjólkursamsalan) is a cooperative organisation that includes over 700 of Iceland’s family-run dairy farms and other milk producers across the country.

MS places great importance on providing consumers with products of the highest quality, manufactured in harmony with nature and the environment. Experience and knowledge, combined with motivation and initiative, are what make MS the leading food and beverage manufacturer in Iceland.

The selection of cheeses is mostly produced in the northern part of Iceland (Akureyri) and the western part (Búðardalur). Akureyri specializes in the making of hard cheeses whereas Búðardalur specializes in the making of mould cheeses. The many varieties of cheeses include Camembert, Feta cheese, Cheddar and Gouda.

There are several brands of cheese available in Iceland. Óðalsostar is a selection of hard cheeses, delicious in taste. Góðostur is a selection of mild Gouda cheeses whereas Dala cheeses are mould cheeses.