Iceland review - 2012, Page 65

ICELAND REVIEW 63
ment similar measures as have been done with cham-
pagne, to obtain a patent license to protect the uniquely
Icelandic name and production of skyr.
But what is skyr? Technically, it is fresh acid-set
cheese, but it is usually described as a cultured dairy
product similar to strained yogurt. It has been part of
the Icelandic food tradition for over a millennium. Skyr
is mentioned in a number of Sagas, including Egils
Saga and Grettis Saga. Skyr was known throughout the
Nordic countries, but the recipe was eventually forgot-
ten everywhere except here. How could they forget
about this tasty and protein-rich product?
There is more to Icelandic cuisine than skyr. We have
randalínur, hangikjöt, hákarl, slátur, saltkjöt, siginn fiskur,
plokkfiskur, kleinur, kálbögglar, hrútspungar, soðin ýsa, svið,
rúgbrauð, Ora baunir and kjötsúpa. All traditional, if not
necessarily unique Icelandic dishes.
Today, we cook traditional food with a twist to create
something special, mixing old with new. 
Multi-colored skyr: our proudest products are without doubt skyr and butter. It’s best to mix in equal parts,
then add different flavors and spread on thin-sliced rye bread. 1) Baked mashed beets, blueberries and heather.
2) Dried tomatoes, oregano and garlic. 3) Feta cheese, garlic, parsley and red cabbage. 4) Baked carrots.
5) Crab meat with red onion soaked in lemon juice and dill.