Västerbotten cheese
The Västerbotten cheese ( Swedish Västerbottensost ) is a relatively spicy Swedish hard cheese , which is produced since the 1870s. Today is cheese from the dairy Norrmejerier in Västerbottener place Burträsk produced.
In the immediate vicinity of the dairy and the storage rooms is the Ostenslager house ( German for “cheese storage ” ), from which the work in the warehouse can be followed. There is also the "Käsehaus" (Ostens hus) with a permanent exhibition on the history of the dairy.
Manufacturing and storage
When making cheese , the mixture is continuously stirred and warmed up several times, which is typical for this type of cheese . After the cheese is made, the whey is pressed out of the cheese in a process that takes around 24 hours and turned several times. The cheese is then given the date, fat content and year of manufacture.
After the cheese has been bathed in brine for three days , it is taken to a warehouse in Anäset between Umeå and Skellefteå , where it is kept at 18 degrees for 18 days. Water is removed from it and a first protective layer of wax is created during the drying process . During these 18 days, the cheese is turned every morning. After the process, it is brought to a warehouse for further ripening, where the temperature is 12 degrees and the humidity is 50 percent. During storage, the cheese wheels are checked and rated on a scale from 1 to 5. The loaves, which were rated with a one, are sold directly to the food industry, while the remaining 90 percent are only sold to wholesalers after twelve months of storage.
history
According to a legend, Västerbotten cheese came about by chance at the end of 1872, when the dairy employee Ulrika Eleonora Lindström was working alone in the Burträsk old town dairy. She interrupted her work with Västgöta cheese (Västgötaosten) because of other occupations that were allegedly a liaison . This led to the cheese mass being cooled and warmed up in several passes. Despite the mishap, the cheese unexpectedly acquired a good taste and quickly became a success across Sweden.
At the beginning of the 20th century, Västerbotten cheese was produced in numerous dairies, the product quality of which varied greatly. The cheese dairies in the province of Västerbottens Lan therefore applied for the cheese to be registered as a registered trademark in order to guarantee consistent quality. Since then, all Västerbotten cheese be with a winning W provided.
Web links
- Website about Västerbotten cheese at the Norrmejerier dairy (Swedish, English, Finnish)
Individual evidence
- ↑ a b Carin Mannberg-Zackari: Svenska Turistföreningens årsbok 2001 . Ed .: Svenska Turistföreningen. Prisma, 2001, ISSN 0283-2976 , Från barkbröd till gastronomisk förnyelse, p. 172-183 (Swedish).
- ^ A b Susanne Jonsson: Västerbottensost . 1st edition. Prisma, Stockholm 2008, ISBN 978-91-518-5051-1 (Swedish).