Hemost

Documenti Ufficiali & Fonti

1. Slow Food — Arca del Gusto: Hemost Traditionally, people used to produce it at home for their own needs and used raw cow milk. Hemost , or “home cheese,” is a full fat pressed cheese with typical grainy texture and a clearly sour touch to the creamy flavor. Nowadays, as the access to raw milk became difficult, many buy pasteurized milk in order to prepare their hemost, which is indispensable in the region especially during Christmas, where it makes part of the traditional julbord – Christmas buffet (literally: Christmas table). Once a widespread product both in homes and in dairies, hemost is now only occasionally produced at the household level, and raw milk is almost never used. The rind is covered with wax.
2. Wikidata Q115919940 (CC0)

Wikipedia: