In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.
Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full-fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of a wheel, with smooth, yellow waxed rind.
Swedish enjoy this cheese at August crayfish parties and is a must-have ingredient in the highly popular Västerbotten cheese pie.

Vasterbottenost

Norrmejerier

Hushållsost or "household cheese" in Swedish is a traditional, creamery, semi-hard cheese made from cow's milk. Since it is made from whole milk, it is has a high fat content, approximately 26%. There is also a lean version available with only 17% fat. The texture of the cheese resembles Monterey Jack or a firmer version of the Mozzarella. Hushållsost, a staple on every Swedish farmer’s table, is said to have originated in the 19th century and is closely related to Port Salut.
Hushållsost is produced in a drum shape weighing one to two kilograms each. The cheese cylinder is wrapped in a plastic cling before letting it mature for around 60 days. Traditional, Swedish Hushållsost is mild, creamy and brings out flavours of clear salt and fresh acidity. It has a pale, straw-coloured interior with a smooth, open texture and small irregular holes. The low-fat version has a slightly buttery and nutty taste.
Use the most popular cheese in Sweden in casseroles, sandwiches and pizza or add it to highlight any buffet or cheese platter. The cheese enjoys a special Garanterat Traditionell Specialitet (GTS) Status.

Hushallsost

Gäsene Mejeri

Almnäs registered Wrångebäck Sweden way back on April 8, 1889, making it the oldest registered cheese brand in Sweden.
Every cheese wheel weighs about 10 kilograms and bears the imprint, 'Wrångebäck Sweden'. Until 1961, the rind was waxed, but today it is washed with salt water in the same way as Almnäs Tegel.
Wrångebäck has a slightly tangy aroma with a grassy-milky scent of a warm cow barn. It has a wonderful, slightly tart, complex umami flavour perfected by smooth, dense, and creamy mouthfeel. The cheese is aged between 18 and 30 months.

Best Swedish Cheese

Vasterbottenost

Hushallsost

Wrångebäck Sweden

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