Soften the gelatin in cold water.
Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit.
Add the gelatin, grated lemon peel and rygeost. Whip it lightly so the rygeosten is completely blended in.
Refrigerate the cheese whip and let it settle for 3-4 hours.
Place it in a siphon bottle when it is settled, pump in gas, shake it lightly and rygeost whip is ready to use.