Västerbotten cheese

The Västerbotten cheese (Swedish Västerbottensost ) is a relatively spicy Swedish hard cheese that has been produced since the 1870s. Even today, the cheese is produced by the dairy Norrmejerier in Västerbottener place Burträsk.

In close proximity to the dairy farm and the storage rooms, the house is East bearing ( German "camp of the cheese " ), from which the work in the warehouse can be tracked. There is also the "House of Cheese " ( East hus ) with a permanent exhibition on the history of dairy.

Production and Stockpiling of

When the cheese mixture is continuously stirred and warmed up several times, which is typical for this type of cheese. After the cheeses, the curd is pressed and turned over several times in an approximately 24 -hour long process the cheese. The cheese with date, fat content and year of manufacture is provided.

After the cheese three stretcher was bathed in a brine, it is brought to a camp in between Umeå and Skellefteå Ånäset in which it is stored for 18 days at 18 degrees. Here, water is removed from it and it produced during the drying process, a first protective layer of wax. During these 18 days the cheese is turned every morning. After the operation he is brought into a bearing for the further ripening in which a temperature of 12 degrees and a humidity of 50 percent, there is. During storage, the cheeses are monitored and evaluated on a scale of 1 through 5. The loaves were evaluated with a one, are sold directly to the food industry, while the remaining 90 percent will be sold only after twelve months of storage at wholesale.

History

According to legend, the Västerbotten cheese was created by accident at the end of the year 1872, when the dairy employees Ulrika Eleonora Lindström worked alone in the Burträsker Altstadt- dairy. She stopped working with the Västgöta cheese ( Västgötaosten ) due to other pursuits that were allegedly a liaison. This meant that the cheese mass was cooled and reheated in multiple passes. Despite the mishap, the cheese was unexpectedly good taste and quickly became a success in Sweden.

Beginning of the 20th century, the Västerbotten cheese was manufactured in numerous dairies in which their quality differed greatly from one another. Therefore requested the cheese dairies Västerbotten County to register the cheese as a trademark in order to guarantee a consistent quality. Since then, all Västerbotten cheese are provided with a crowned W.