Tine Mejeri

Dairy with Pultost

Just south of Trysil, you’ll find Knut and Tine Meieriet, which produces the regionally exceptional pultost, a traditional Norwegian cheese. The dairy processes about 1 million liters of skimmed milk annually, producing approximately 72 tons of pultost. The cheese is made from heated fermented skimmed milk. After the whey is removed, it is pressed and ground down, then fermented for 4-5 days in warmth. It is cooled and aged 3-12 weeks before being ground and flavored. They produce three varieties of pultost, all flavored with caraway and containing only 1% fat. Pultost is a granular, spreadable cheese mass that can be eaten as a topping with boiled or baked potatoes, porridge, or flatbread. The dairy sells its products in nearly all stores in Trysil and Engerdal.