Västerbotten cheese

Västerbotten cheese (Swedish: Västerbottensost) is a hard, granular cheese produced in the Västerbotten region of Sweden. It is characterized by its strong, unique flavor and its firm, slightly crumbly texture.

History

Västerbotten cheese has been produced since the 19th century. The recipe was reportedly developed by a dairy maid named Ulrika Eleonora Lindström in 1872. The exact method of production and the source of the cheese's distinctive flavor remain a closely guarded secret.

Production

Västerbotten cheese is made from cow's milk. The milk is curdled and the curds are heated and stirred. The curds are then pressed into molds and aged for at least 14 months. The cheese is traditionally produced in the Västerbotten region, although it is now also made in other parts of Sweden.

Characteristics

Västerbotten cheese is known for its strong, tangy flavor and its firm, slightly crumbly texture. The cheese is pale yellow in color and has small, irregular holes. It is often compared to Parmesan cheese, although it has a more complex flavor profile.

Uses

Västerbotten cheese is often used in cooking, particularly in traditional Swedish dishes. It is a key ingredient in Västerbotten pie (Västerbottensostpaj), a popular Swedish dish. The cheese is also commonly served on crispbread or with fruit.

See also

• List of Swedish cheeses
• Swedish cuisine

External links

• Official website