Västerbottensost Swedish Shreded Cheese150g

Västerbottensost is Swedish hard cheese with granular appearance, made from cow’s milk. It has been matured for a minimum of 14 months. It has a unique taste which is somewhat salty, slightly bittersweet, very creamy and aromatic. A cherished condiment to bread, in cooking especially with Swedish meatballs and as an element of any cheese platter. Västerbottensost is an official royal court supplier in Sweden, and has been served at many royal celebrations and Nobel Banquets.

Apperance:
-shredded cheese, lightly yellow

Fact:
-Someone called it Swedish’s Parmesan but more creamy
-Swedish people consider it as the king of cheese
-Must-have for many festivals (eg Christmas, Easter, Midsummer and crayfish season)

Food pair:
-bread; red wine+cheese platter; cooking (eg meatball, pizza, pasta or salty pie); and more combinations

Storage:
-Chiller max 8 degree

Ingredients:
Cheese (pasteurized milk , salt, lactic acid culture, rennet, preservatives E202 and E251), lump prevention potato starch.

Nutrition Value per 100g:

Detailed Background:
Shreddered Västerbottensost ® is the kitchen’s best friend! Lifts all the pasta and pizza dishes or taco dinners and gives them a piece of the special. Of course to the pie favorite; Västerbotten cheese pie if there is not enough time to tear it yourself. Excellent for freezing. Västerbottensost ® is a Swedish granular hard cheese made from northern cow’s milk and made at the small dairy in Burträsk in Västerbotten. It has a characteristic, full-bodied taste and a shelf life of at least 14 months. The cheese has been made since 1872 when the dairymaid Ulrika Eleonora Lindström created the secret recipe. Västerbottensost ®is a classic Swedish cheese that was produced for the first time in 1872 in Burträsk, Sweden. The mature, hard cheese is made from cow’s milk and has a unique taste that is characterized by salty, fruity and sour flavors. The cheese enjoys a long tradition and fascinates people just as much today as it did over a hundred years ago. It is a cherished condiment to bread, in cooking and as an element of any cheese platter.