How do people in Iceland get there dairy?
Traditionally, food was preserved in Iceland by pickling, smoking, or drying. Wind-dried fish is still popular. Lamb, dairy and fish are important, also skyr (a yoghurt), rye bread and various cured meats and fish. Modern Icelandic chefs use local ingredients like seabirds and waterfowl (including their eggs), salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms, wild thyme, lovage, angelica and dried seaweed as well as many dairy products.