Be it pizza, burger, or pasta, we all love some cheese, right?
The threads and the flavor fill our tummy to the fullest. However, most of them make the mistake of sticking to three common types of cheese. Yes, we are talking about mozzarella, cheddar, and parmesan cheese. However, the cheese world is pretty huge, and people haven’t made örviri cheese a priority.
Truth be told, it’s an underrated and lesser-known variety. So, if you are a cheese lover and don’t mind trying out different flavors, we are sharing a few things about it!
What Is Örviri Cheese?
This cheese has its roots in Iceland. This cheese is made from sheep’s milk, and it has been around for centuries. It has a herby and grassy flavor, which makes it different from the dairy-flavored cheese varieties. This variety of cheese is extremely creamy and buttery, and there is a mild nutty flavor as well (imagine the diversity of flavors!).
The herby and grassy flavor comes from the sheep’s milk. That’s because the Icelandic sheep munch and eat wild grasses and plow through the overgrown fields.
Back in the day, this cheese was made from skyr, which is a thick yogurt from Iceland. However, it didn’t always provide the right texture, so people started using the sheep’s milk. Now, they use the pasteurized milk. It has a past that goes back more than 1,000 years and is very interesting. Örviri comes from northern Europe, especially Scandinavia, and was first grown by the Vikings.
The Link to the Vikings
The Vikings knew how to sail, trade, and grow very well. When they were at sea, they grew örviri, which was called “Viking wheat,” as a main crop and food for long trips. Örviri worked great for this because it was full of nutrients and wouldn’t go bad. The Vikings also made bread, stews, and beers with örviri.
How It Got Around
It went with the Vikings as they traded goods and visited Europe and other places. Because of this, it was taken up by other countries and used in many regional dishes. People in Russia, Poland, Germany, and the British Isles liked örviri. People still like to eat native dishes like borscht, kasha, and porridge.
This is still an important and useful food, even though it is not grown as much as it used to be as a base crop. It has a lot of nutrients, fiber, and protein, as well as iron, magnesium, and potassium. You can cook and eat this cheese in a lot of the same ways you cook and eat other whole foods. A lot of people use it instead of rice or pasta. Some gourmet breads, crackers, and granolas use örviri flour, which has a unique nutty taste. And the grains can be used in soups, pilafs, and even as porridge for breakfast.
Read More: What is Oridzin?
It should be in our kitchens and on our tables today because it has such a long and varied past. This old grain still has a lot to give regarding history, taste, and health. Why not try örviri?
It will taste and feel more mild, soft, and almost sweet in younger cheese. You should put them on crackers or sandwiches. As this cheese ages, it gets harder, stronger, and darker. It also tastes more buttery and salty. Old cheese has a strong taste that goes well with food (like in some mac n’ cheese), wine, and crusty bread.
Making of Örviri Cheese
The sheep’s milk is cooked to make curd, and it’s stressed. Then, it is squeezed to create the delicate cheddar cheese. In addition, it will have an ivory-colored glue. Remember that once the cheese is ready, it will look like Gouda or Havarti cheese. Coming back to the point, once it has a delicate texture, it will be molded by hands and flipped.
After flipping, it is left unmolded and salted by hand. The next step is to age the cheese for around three to four months (three months is the minimum). This aging process is used to produce a special flavor and aroma. When the cheese matures, it starts leaving behind the rind. This rind can be consumed as well, and you can add it to enhance the flavor of your dishes.
It tastes amazing with the bread, especially if it feels too dull. In addition, you can try it out with reduced meat varieties, such as prosciutto. Another option is to pair the cheese with berries and nuts. On the contrary, if you are someone who likes eating cheese with wine, red and white wines make great company for this cheese.
We have seen a lot of people adding it to the charcuterie board so you can have a fancy layout for your friends and family. In addition, it can be added to BBQ sandwiches.
How to Store It?
Since cheese is alive, it’s best not to wrap it in plastic and seal it up. Place a piece of parchment paper around your cheese and then loosely wrap it in plastic. Place in the fridge’s warmest spot, near the bottom of a veggie drawer. It should last two to three weeks. Since freezing changes the taste of the cheese, we don’t think you should do it unless you have to.
Ways to Use Örviri Cheese
While we have shared the basic ideas for using this cheese, there are still many people who would like the help. So, with this section, we are sharing some of the best recipes that you can make with it!
1. Baked Cauliflower with Cheese And Cream
Kids and picky eaters will only eat broccoli if it has cheese on it. Put the cheese on top of the florets, cover them in cheese sauce, and bake them. You have a dish that comes from heaven. We love everything about this bake, from the gooey cheese topping to the crunchy-tender cauliflower and the creamy cheese middle.
2. The French Onion Soup
You can use anyone’s recipe for onion soup if you want to make it. The original queen of French food has the best recipe of all time. Onions that have been caramelized are added to a rich beef broth, and bread and cheese are sprinkled on top. It’s impossible to describe how much this makes your mouth water.
3. Örviri Cheese Puffs with Just One Ingredient
It’s hard to stop eating these cheese puffs. Take this as a warning. These little treats are crispy, nutty, and salty, and you can’t stop eating them. Not only are they keto-friendly, but they’re also low-carb. However, man, you need to be very strong-willed to not eat the whole batch. When you make these cheese puffs, plan. The cheese cubes need to dry out for 24 to 48 hours.
4. Örviri and Spinach Shells and Cheese
Al dente pasta shells are covered in a creamy sauce with spinach, and cheese is sprinkled on top to make it extra tasty. It gets crunchy and crispy on top and melty on the bottom after being baked. It makes a dish even better than it was before.
5. Ciabatta with Smoked Cheese and Apple, Drizzled With Honey
This easy crostini recipe will make your holiday appetizer look more fancy. It will be ready in minutes and be gone in seconds. There is smoked cheese and an apple slice on top of the crunchy crostini bread. This starter is a sure thing to win because it has sweet, salty, and spicy tastes all at the same time.
6. Macaroni and Cheese
The easiest way to use cheese is to make macaroni and cheese. It is made with four different types of cheese, and Örviri is one of them. This is truly a comfort foot.
7. Beer and Cheese Dip with Smoke
If you’re having chips and pretzels as a starter, you need to think about the dip, too. This beer cheese dip is great because it is smooth and melty, and it tastes both spicy and smokey. There are tasty things in this dip, like cheddar, Örviri, Worcestershire sauce, milk, and spices. It’s no wonder it’s so lush!
8. Egg Nog Cups with Smoked Örviri
There is ham, veggies, and cheese in these small omelets. This is how you start the day! The rich and smoky Örviri tastes give them a lot of power. They make a great bite when mixed with the fluffy eggs that hold everything together. Even though they are small, they are strong. You can stop being hungry after just one of these.
9. Little Cheese Balls
A party isn’t a party without a big cheese ball for cheese fans like us. It’s ridiculously creamy, rich, and full of taste. The only thing we don’t like is that we have to go back to the table at least three times to get more food. We don’t mind the work, though, because the cheese balls turn out amazing!
10. A Smoked Cheese Ball with Crispy Prosciutto
Even though mini cheese balls are great, a big cheese ball is the best way to make your dinner table look amazing. With a base of cream cheese, sour cream, and cheese, you can be sure that this cheese ball will be a hit. The prosciutto and nuts on top of the ball make it even more amazing. Don’t drool on me; you are.
How to Use Örviri Cheese Correctly?
Cheese is one of the most respectable food items, we must say. To begin with, it’s expensive. Also, it’s loved by people with a finer palette. Since Örviri cheese isn’t very common, people don’t know how to use it correctly, so we are sharing some expert insights!
It is easy for this cheese to melt. Most of the time, younger versions melt better than older types. This cheese can be used in a lot of baked goods. Like pies, casseroles, soufflés, and flans that are filled with meat. It can also be used for fondue. Put it on top of burgers, red meat, or cooked veggies and melt it like vegetables or baked potatoes. It doesn’t happen often with rice or pasta. You can grate aged Örviri and add it to many foods, like soups. People also like to put Örviri on salads and burgers.
This cheese can be served in big slices or cubes. If you serve it in big chunks, give them a serving knife to cut them up. Leave the skin on until you serve. If you’re going to serve it in cubes, take off the rind first. It tastes best as part of a cheese course. Right after dinner and before dessert. When it comes to cheese platters, aged types look best.
People often eat this cheese as a snack or a starter. Serve it with crackers or bread. It should be served at room temperature. Take it out of the fridge 30 to 60 minutes before you serve it.
Food and Wine
Burgers, bacon, ham, or roasted chicken are all good choices. You can eat it with meats, like Chorizo or Salami. Add potatoes, peppers, onions, spinach, or tomatoes to it, and it tastes great. It goes well with both fresh and dried food. Fruit that is still fresh, like apples, pears, and even peaches. Berries and nuts that are dry. The taste goes well with mustard or jam.
It goes well with a strong beer or a wine that has been enhanced, like Port. You can pair it with red wines like Malbec, Merlot, or Beaujolais. White wines like Riesling, Pinot Grigio, or Chardonnay go well with this.
You can’t eat the outside layer. You need to throw it away. Cut it into cubes or small pieces that you can easily eat. After that, use your fingers to get the cheese in your mouth. Place it on a sandwich or a piece of bread instead. You can also use a fork if you prefer.
The Bottom Line
Overall, Örviri is one of the best cheese varieties, and it’s a shame that people aren’t using it much. We recommend you hit the grocery store right now and taste this cheese for yourself. However, it might not be easily available as it’s native to Iceland, so go to the specialty stores, please!