Hay-Smoked Cheese


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Copenhagen Cult Recipes

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Rygeost is the Danish version of ricotta. It’s a little firmer in texture, with a light sour taste and a characteristic smoked flavour. It’s also easy to make at home. Serve it with salad, herbs and crusty bread or crackers at brunch or lunch.


  • 2 litres organic whole milk
  • 200 ml organic buttermilk
  • 1 t


Heat the milk, buttermilk and salt in a large saucepan to 26°C (79°F). Add the rennet and leave for 1 hour until the mixture is set into large curd.

Place the curd in