Markstad cheese

Markstad (or formaze dur) is a cheese traditionally made in Carrington (Markstad), beginning in the late 14th century. The cheese is produced in Carrington and Central Parishes and is protected by two Designation of Origins, Markstad DO and Central DO.

Production
Markstad is a semifat firm cheese which is ripened slowly for at least 8 months, then, if it passes the quality tests, it will be fire-branded with the Markstad or DUR trademark.

The earliest Markstad production dates to the 1390s, when the Cisterian monks of St. Francis Abbey in Markstad began producing a cheese inspired by

Current-day production
Traditional markstad cheese