Graddost
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| origin | Sweden |
| milk | Cow / whole milk or partially skimmed |
| treatment | Raw milk or pasteurized |
| Cheese group | semi-hard, mild semi-hard cheese |
| Fat i. Tr. | 60% |
| Energy (at 60% F. i. Tr.) | 1850 kJ (440 kcal) |
| Iodine | ? µg |
| calcium | 1000 mg |
| protein | 20 g |
| Vitamin B2 | ? mg |
| Measure | Wheel shape, block shape |
| Ripening time | 4 weeks to 6 months |
| Certification | no |
Gräddost is a Swedish cheese made from cow's milk. The name translates into German: "Cream cheese" . Gräddost tastes creamy, mild and slightly sour, sometimes also a little nutty. In addition to the main variety with 60% fat in the dry matter , reduced-fat or spiced varieties are also offered.
Gräddost is a relatively young type of cheese, the recipe of which was developed by Knut Hedqvist for Boxholm Mejeri AB in 1952 . An important aspect of the recipe was the packaging and maturation of the cheese in a plastic film to save paraffin for the artificial cheese rind. That is why Gräddost is still mostly produced in one-kilogram wheels that mature in their plastic cover for at least four weeks. In addition, larger loaves are also made.
The Gräddost's final breakthrough on the Swedish market came in the 1970s , when numerous pizzerias were opened in Sweden who were looking for a mild and easily meltable cheese from Swedish production for their pizzas and then opted for the Gräddost.
In addition to the actual type of cheese, Gräddost in Sweden is the generic term for numerous other types of cheese with a similar character.