[vc_row][vc_column][vc_empty_space height=”30px”][\/vc_column][\/vc_row][vc_row el_id=”liggande_format”][vc_column width=”1\/2″ offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”2665″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1879″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1890″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1885″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1876″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1878″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”2663″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1891″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1875″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1888″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1887″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1886″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1881″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1884″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1880″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1883″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1877″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_column_text]<\/p>\n
We make a variety of cheeses. Below is a detailed description of the various main types. Generally speaking, cheeses with a high water content \u2013 such as soft cheeses like Camembert \u2013 mature quickly but have a short shelf life. Hard cheeses with a low water content \u2013 such as Eneby \u2013 mature slowly but have a very long shelf life. Storage times are approximate and may vary slightly depending on the time of year and storage temperature.<\/p>\n
Our blue cheese, S\u00f6rmlands \u00c4del, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a rather piquant flavour, especially if the cheese is ripe. In blue cheese, mould needs to be able to grow throughout the cheese. This process requires oxygen. So after salting we bore a number of holes right through each cheese in a process called needling. The cheese is then placed in the first storage area where it stays for around four weeks while the mould grows. The cheese is then stored at a slightly cooler temperature to mature completely. All in all, the cheese is matured for four and a half months before it goes on sale. It can mature for several more months, depending on how strong you want it.<\/p>\n
The difference between a white and a blue cheese is that white mould cheeses have mould only on their surface.\u00a0Blue cheeses have mould both on the surface and inside the cheese. This white surface mould gives a mild mushroom-like taste. We make several white mould cheeses. Some are soft and slightly tangy such as Camembert and Linn\u00e9a, while others are less tangy and more solid, such as Tomme, Astri, and Blanka. A Camembert weighs 250 grams and is matured for four weeks, although it can be stored slightly longer, which makes the taste considerably stronger. The more solid Tomme, which weighs 1.5 kilos, is matured for around 12 weeks. It can be stored for a further three months, which ultimately makes it quite strong. Linn\u00e9a weighs 1 kilo, while the square Blanka weighs 400 grams.<\/p>\n
Washed-rind cheese has a yellowy-orange surface. They are soft, usually flavoursome, and many have a quite strong odour. Washed-rind cheeses are the group of cheeses that we have most varieties of.<\/p>\n
\u00c4nglunda is a semi-soft cheese weighing about 1.6 kilos. It is matured for three months to give the cheese its less tangy, more aromatic, and slightly milder flavour than other washed-rind cheeses.<\/p>\n
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and enjoyed like a fondue. Preheat the oven to 200-225 degrees and heat for around 15 to 20 minutes until the cheese is a fondue-like consistency. We have wrapped a thin ring of pine bark around the cheese to act as a container when warming the cheese in the oven. Sold whole.\u00a0Weighs around 500 grams.<\/p>\n
Vill\u00e5ttinge is similar to an Italian washed-rind cheese. It weighs around 1,4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour. Vill\u00e5ttinge is one of our most popular soft washed-rind cheeses and is matured for around four weeks, although it can be stored for an additional month.<\/p>\n
Oppunda is a soft cheese with a mellow, mild flavour and weighs around 1 kilo. It has very little acidity and a very aromatic taste. It is matured for around two months but has a shelf life of an additional three to four months. It weighs 350 grams.<\/p>\n
M\u00f6nster is a full-bodied cheese that is both incredibly tangy and aromatic.\u00a0 It has a high water content and matures over six weeks. Stored for any longer and it takes on a sharp taste and an aroma that is not for beginners.<\/p>\n
Dunker, a rectangular cheese weighing in at around 1 kilo, is flavoursome and pungent. It has become incredibly popular, not least because it is named after one of our neighbouring villages.\u00a0 Increasing numbers of people are enjoying this cheese for its powerful flavour. It is matured for two months before going on sale, but we often store it a little longer to give hardcore washed-rind cheese fans what they want.<\/p>\n
M\u00fctschli, the oddly-named small round cheese weighing 350 grams inspired by Swiss shack cheesemakers, is our take on this great-tasting little cheese. More aromatic than acidic, soft from the start, and incredibly creamy, this cheese is stored a little longer. Matured for two months.<\/p>\n
We have several different cheeses in this category. They all have a low water content and spend quite a long time maturing. All these cheeses are put into a press after curdling, which gives them a smooth, solid surface that feels dry to the touch.<\/p>\n
Floda, the \u201csofty\u201d among our hard cheeses, needs to mature for around four months before its mild, nutty flavour can be truly enjoyed. It can be stored longer if desired.<\/p>\n
Malma is slightly larger and firmer, and needs around five months, but can also be stored for longer. \u00a0It weights between 6 and 7 kilos.<\/p>\n
Eneby, a true \u201chard nut\u201d, weighs between 10 and 12 kilos and is matured for between eight and nine months.<\/p>\n
We also make three different varieties of spiced cheese.<\/p>\n
Kummin special is a caraway-infused pressed cheese weighing around 6 kilos. Caraway is a typical, classically Swedish spice for cheese.\u00a0 It is matured for around four months.<\/p>\n
L\u00e5ngbro krydd is a large spiced cheese weighing 10 kilos infused with both caraway and cloves to give it a rich, distinctive spiced flavour. It is matured for between six and seven months.<\/p>\n
Jubileumsost (Jubilee cheese) is the real highlight of our spiced cheeses. This cheese celebrated the 60th birthday of our King Carl XVI Gustav when the cheese was included on the party menu.\u00a0 This solid cheese is matured for four months and weighs 3 kilos. We think the balance between cheese and spice works well.<\/p>\n
All our spiced cheeses are a perfect match for traditional Swedish dishes such as herring, crayfish, and fermented herring in addition to the dishes of the typical Swedish sm\u00f6rg\u00e5sbord laid on for most big celebrations. These cheeses are best enjoyed with beer or schnapps, or apple juice and apple cider if you prefer a non-alcoholic tipple.<\/p>\n
Common to all hard cheeses is that they have a washed surface, known as a washed rind, which is dry and smooth on such a hard cheese. This means that they are washed\/brushed and turned at least once a week while maturing.<\/p>\n
Bj\u00f6rnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We mature it for around a year to do it justice. It has a strong flavour and smell. It is excellent for a typical Swedish breakfast sandwich, but also works well on its own with a glass of good wine.<\/p>\n
Brukets Bl\u00e5 is a slightly smaller, very tangy soft cheese weighing 1.5 kilos inspired by Hemost \u2013 a very well-known cheese among the regions of Central Sweden. As its Swedish name suggests, like Bj\u00f6rnost, it is surrounded by a blue wax rind. It made us think of the once well-known bandy team from the neighbouring village H\u00e4lleforsn\u00e4s, which went under the name \u201cBrukets bl\u00e5\u201d. The word \u201cbruket\u201d, or \u201cworks\u201d in English, harks back to the now disused ironworks in H\u00e4lleforsn\u00e4s. It is matured for at least nine months for it to develop its hearty flavour, and to some extent live up to the bandy team.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=”liggande_padda”][vc_column width=”1\/2″ offset=”vc_hidden-lg vc_hidden-sm vc_hidden-xs”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”2665″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1879″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1890″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1885″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1876″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_single_image image=”1878″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1875″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”2663″ img_size=”full” alignment=”center” onclick=”link_image”][vc_empty_space height=”10px”][vc_column_text]<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1891″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1888″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1887″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1881″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1886″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1880″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_single_image image=”1883″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1884″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1877″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-lg vc_hidden-sm vc_hidden-xs”][vc_column_text]<\/p>\n
We make a variety of cheeses. Below is a detailed description of the various main types. Generally speaking, cheeses with a high water content \u2013 such as soft cheeses like Camembert \u2013 mature quickly but have a short shelf life. Hard cheeses with a low water content \u2013 such as Eneby \u2013 mature slowly but have a very long shelf life. Storage times are approximate and may vary slightly depending on the time of year and storage temperature.<\/p>\n
Our blue cheese, S\u00f6rmlands \u00c4del, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a rather piquant flavour, especially if the cheese is ripe. In blue cheese, mould needs to be able to grow throughout the cheese. This process requires oxygen. So after salting we bore a number of holes right through each cheese in a process called needling. The cheese is then placed in the first storage area where it stays for around four weeks while the mould grows. The cheese is then stored at a slightly cooler temperature to mature completely. All in all, the cheese is matured for four and a half months before it goes on sale. It can mature for several more months, depending on how strong you want it.<\/p>\n
The difference between a white and a blue cheese is that white mould cheeses have mould only on their surface.\u00a0Blue cheeses have mould both on the surface and inside the cheese. This white surface mould gives a mild mushroom-like taste. We make several white mould cheeses. Some are soft and slightly tangy such as Camembert and Linn\u00e9a, while others are less tangy and more solid, such as Tomme, Astri, and Blanka. A Camembert weighs 250 grams and is matured for four weeks, although it can be stored slightly longer, which makes the taste considerably stronger. The more solid Tomme, which weighs 1.5 kilos, is matured for around 12 weeks. It can be stored for a further three months, which ultimately makes it quite strong. Linn\u00e9a weighs 1 kilo, while the square Blanka weighs 400 grams.<\/p>\n
Washed-rind cheese has a yellowy-orange surface. They are soft, usually flavoursome, and many have a quite strong odour. Washed-rind cheeses are the group of cheeses that we have most varieties of.<\/p>\n
\u00c4nglunda is a semi-soft cheese weighing about 1.6 kilos. It is matured for three months to give the cheese its less tangy, more aromatic, and slightly milder flavour than other washed-rind cheeses.<\/p>\n
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and enjoyed like a fondue. Preheat the oven to 200-225 degrees and heat for around 15 to 20 minutes until the cheese is a fondue-like consistency. We have wrapped a thin ring of pine bark around the cheese to act as a container when warming the cheese in the oven. Sold whole.\u00a0Weighs around 500 grams.<\/p>\n
Vill\u00e5ttinge is similar to an Italian washed-rind cheese. It weighs around 1,4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour. Vill\u00e5ttinge is one of our most popular soft washed-rind cheeses and is matured for around four weeks, although it can be stored for an additional month.<\/p>\n
Oppunda is a soft cheese with a mellow, mild flavour and weighs around 1 kilo. It has very little acidity and a very aromatic taste. It is matured for around two months but has a shelf life of an additional three to four months. It weighs 350 grams.<\/p>\n
M\u00f6nster is a full-bodied cheese that is both incredibly tangy and aromatic.\u00a0 It has a high water content and matures over six weeks. Stored for any longer and it takes on a sharp taste and an aroma that is not for beginners.<\/p>\n
Dunker, a rectangular cheese weighing in at around 1 kilo, is flavoursome and pungent. It has become incredibly popular, not least because it is named after one of our neighbouring villages.\u00a0 Increasing numbers of people are enjoying this cheese for its powerful flavour. It is matured for two months before going on sale, but we often store it a little longer to give hardcore washed-rind cheese fans what they want.<\/p>\n
M\u00fctschli, the oddly-named small round cheese weighing 350 grams inspired by Swiss shack cheesemakers, is our take on this great-tasting little cheese. More aromatic than acidic, soft from the start, and incredibly creamy, this cheese is stored a little longer. Matured for two months.<\/p>\n
We have several different cheeses in this category. They all have a low water content and spend quite a long time maturing. All these cheeses are put into a press after curdling, which gives them a smooth, solid surface that feels dry to the touch.<\/p>\n
Floda, the \u201csofty\u201d among our hard cheeses, needs to mature for around four months before its mild, nutty flavour can be truly enjoyed. It can be stored longer if desired.<\/p>\n
Malma is slightly larger and firmer, and needs around five months, but can also be stored for longer. \u00a0It weights between 6 and 7 kilos.<\/p>\n
Eneby, a true \u201chard nut\u201d, weighs between 10 and 12 kilos and is matured for between eight and nine months.<\/p>\n
We also make three different varieties of spiced cheese.<\/p>\n
Kummin special is a caraway-infused pressed cheese weighing around 6 kilos. Caraway is a typical, classically Swedish spice for cheese.\u00a0 It is matured for around four months.<\/p>\n
L\u00e5ngbro krydd is a large spiced cheese weighing 10 kilos infused with both caraway and cloves to give it a rich, distinctive spiced flavour. It is matured for between six and seven months.<\/p>\n
Jubileumsost (Jubilee cheese) is the real highlight of our spiced cheeses. This cheese celebrated the 60th birthday of our King Carl XVI Gustav when the cheese was included on the party menu.\u00a0 This solid cheese is matured for four months and weighs 3 kilos. We think the balance between cheese and spice works well.<\/p>\n
All our spiced cheeses are a perfect match for traditional Swedish dishes such as herring, crayfish, and fermented herring in addition to the dishes of the typical Swedish sm\u00f6rg\u00e5sbord laid on for most big celebrations. These cheeses are best enjoyed with beer or schnapps, or apple juice and apple cider if you prefer a non-alcoholic tipple.<\/p>\n
Common to all hard cheeses is that they have a washed surface, known as a washed rind, which is dry and smooth on such a hard cheese. This means that they are washed\/brushed and turned at least once a week while maturing.<\/p>\n
Bj\u00f6rnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We mature it for around a year to do it justice. It has a strong flavour and smell. It is excellent for a typical Swedish breakfast sandwich, but also works well on its own with a glass of good wine.<\/p>\n
Brukets Bl\u00e5 is a slightly smaller, very tangy soft cheese weighing 1.5 kilos inspired by Hemost \u2013 a very well-known cheese among the regions of Central Sweden. As its Swedish name suggests, like Bj\u00f6rnost, it is surrounded by a blue wax rind. It made us think of the once well-known bandy team from the neighbouring village H\u00e4lleforsn\u00e4s, which went under the name \u201cBrukets bl\u00e5\u201d. The word \u201cbruket\u201d, or \u201cworks\u201d in English, harks back to the now disused ironworks in H\u00e4lleforsn\u00e4s. It is matured for at least nine months for it to develop its hearty flavour, and to some extent live up to the bandy team.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_id=”staende_padda”][vc_column width=”1\/2″ offset=”vc_hidden-lg vc_hidden-md”][vc_single_image image=”2665″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1879″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1890″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1885″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1876″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1878″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1875″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_single_image image=”2663″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_single_image image=”1891″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1888″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1887″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_single_image image=”1886″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1881″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1884″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_single_image image=”1883″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1880″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1877″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-lg vc_hidden-md”][vc_column_text]<\/p>\n
We make a variety of cheeses. Below is a detailed description of the various main types. Generally speaking, cheeses with a high water content \u2013 such as soft cheeses like Camembert \u2013 mature quickly but have a short shelf life. Hard cheeses with a low water content \u2013 such as Eneby \u2013 mature slowly but have a very long shelf life. Storage times are approximate and may vary slightly depending on the time of year and storage temperature.<\/p>\n
Our blue cheese, S\u00f6rmlands \u00c4del, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a rather piquant flavour, especially if the cheese is ripe. In blue cheese, mould needs to be able to grow throughout the cheese. This process requires oxygen. So after salting we bore a number of holes right through each cheese in a process called needling. The cheese is then placed in the first storage area where it stays for around four weeks while the mould grows. The cheese is then stored at a slightly cooler temperature to mature completely. All in all, the cheese is matured for four and a half months before it goes on sale. It can mature for several more months, depending on how strong you want it.<\/p>\n
The difference between a white and a blue cheese is that white mould cheeses have mould only on their surface.\u00a0Blue cheeses have mould both on the surface and inside the cheese. This white surface mould gives a mild mushroom-like taste. We make several white mould cheeses. Some are soft and slightly tangy such as Camembert and Linn\u00e9a, while others are less tangy and more solid, such as Tomme, Astri, and Blanka. A Camembert weighs 250 grams and is matured for four weeks, although it can be stored slightly longer, which makes the taste considerably stronger. The more solid Tomme, which weighs 1.5 kilos, is matured for around 12 weeks. It can be stored for a further three months, which ultimately makes it quite strong. Linn\u00e9a weighs 1 kilo, while the square Blanka weighs 400 grams.<\/p>\n
Washed-rind cheese has a yellowy-orange surface. They are soft, usually flavoursome, and many have a quite strong odour. Washed-rind cheeses are the group of cheeses that we have most varieties of.<\/p>\n
\u00c4nglunda is a semi-soft cheese weighing about 1.6 kilos. It is matured for three months to give the cheese its less tangy, more aromatic, and slightly milder flavour than other washed-rind cheeses.<\/p>\n
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and enjoyed like a fondue. Preheat the oven to 200-225 degrees and heat for around 15 to 20 minutes until the cheese is a fondue-like consistency. We have wrapped a thin ring of pine bark around the cheese to act as a container when warming the cheese in the oven. Sold whole.\u00a0Weighs around 500 grams.<\/p>\n
Vill\u00e5ttinge is similar to an Italian washed-rind cheese. It weighs around 1,4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour. Vill\u00e5ttinge is one of our most popular soft washed-rind cheeses and is matured for around four weeks, although it can be stored for an additional month.<\/p>\n
Oppunda is a soft cheese with a mellow, mild flavour and weighs around 1 kilo. It has very little acidity and a very aromatic taste. It is matured for around two months but has a shelf life of an additional three to four months. It weighs 350 grams.<\/p>\n
M\u00f6nster is a full-bodied cheese that is both incredibly tangy and aromatic.\u00a0 It has a high water content and matures over six weeks. Stored for any longer and it takes on a sharp taste and an aroma that is not for beginners.<\/p>\n
Dunker, a rectangular cheese weighing in at around 1 kilo, is flavoursome and pungent. It has become incredibly popular, not least because it is named after one of our neighbouring villages.\u00a0 Increasing numbers of people are enjoying this cheese for its powerful flavour. It is matured for two months before going on sale, but we often store it a little longer to give hardcore washed-rind cheese fans what they want.<\/p>\n
M\u00fctschli, the oddly-named small round cheese weighing 350 grams inspired by Swiss shack cheesemakers, is our take on this great-tasting little cheese. More aromatic than acidic, soft from the start, and incredibly creamy, this cheese is stored a little longer. Matured for two months.<\/p>\n
We have several different cheeses in this category. They all have a low water content and spend quite a long time maturing. All these cheeses are put into a press after curdling, which gives them a smooth, solid surface that feels dry to the touch.<\/p>\n
Floda, the \u201csofty\u201d among our hard cheeses, needs to mature for around four months before its mild, nutty flavour can be truly enjoyed. It can be stored longer if desired.<\/p>\n
Malma is slightly larger and firmer, and needs around five months, but can also be stored for longer. \u00a0It weights between 6 and 7 kilos.<\/p>\n
Eneby, a true \u201chard nut\u201d, weighs between 10 and 12 kilos and is matured for between eight and nine months.<\/p>\n
We also make three different varieties of spiced cheese.<\/p>\n
Kummin special is a caraway-infused pressed cheese weighing around 6 kilos. Caraway is a typical, classically Swedish spice for cheese.\u00a0 It is matured for around four months.<\/p>\n
L\u00e5ngbro krydd is a large spiced cheese weighing 10 kilos infused with both caraway and cloves to give it a rich, distinctive spiced flavour. It is matured for between six and seven months.<\/p>\n
Jubileumsost (Jubilee cheese) is the real highlight of our spiced cheeses. This cheese celebrated the 60th birthday of our King Carl XVI Gustav when the cheese was included on the party menu.\u00a0 This solid cheese is matured for four months and weighs 3 kilos. We think the balance between cheese and spice works well.<\/p>\n
All our spiced cheeses are a perfect match for traditional Swedish dishes such as herring, crayfish, and fermented herring in addition to the dishes of the typical Swedish sm\u00f6rg\u00e5sbord laid on for most big celebrations. These cheeses are best enjoyed with beer or schnapps, or apple juice and apple cider if you prefer a non-alcoholic tipple.<\/p>\n
Common to all hard cheeses is that they have a washed surface, known as a washed rind, which is dry and smooth on such a hard cheese. This means that they are washed\/brushed and turned at least once a week while maturing.<\/p>\n
Bj\u00f6rnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We mature it for around a year to do it justice. It has a strong flavour and smell. It is excellent for a typical Swedish breakfast sandwich, but also works well on its own with a glass of good wine.<\/p>\n
Brukets Bl\u00e5 is a slightly smaller, very tangy soft cheese weighing 1.5 kilos inspired by Hemost \u2013 a very well-known cheese among the regions of Central Sweden. As its Swedish name suggests, like Bj\u00f6rnost, it is surrounded by a blue wax rind. It made us think of the once well-known bandy team from the neighbouring village H\u00e4lleforsn\u00e4s, which went under the name \u201cBrukets bl\u00e5\u201d. The word \u201cbruket\u201d, or \u201cworks\u201d in English, harks back to the now disused ironworks in H\u00e4lleforsn\u00e4s. It is matured for at least nine months for it to develop its hearty flavour, and to some extent live up to the bandy team.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_empty_space height=”30px”][\/vc_column][\/vc_row][vc_row el_id=”liggande_format”][vc_column width=”1\/2″ offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”2665″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] S\u00f6rmlands \u00c4del [\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1879″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] Camembert [\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1890″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] Tomme [\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1885″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] Linn\u00e9a [\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1876″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] Astri [\/vc_column_text][vc_empty_space height=”10px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1878″ img_size=”full” alignment=”center” onclick=”link_image”][vc_column_text] Blanka [\/vc_column_text][vc_empty_space […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":[],"yoast_head":"\n