TABLE OF CONTENTS
Best Swedish Hard Cheese Types
Västerbotten is a Swedish cheese made from cow's milk. The name refers to the Västerbotten region in northern Sweden. The paste is adorned with tiny eyes and has a firm, granular texture. In flavor, the cheese is salty and sweet, similar to a cross between Cheddar and Parmesan.
Every wheel must age for at least 14 months before it can be consumed. It is believed that the cheese was invented in 1872 by Ulrika Eleonora Lindström, a dairy maid who was left alone while stirring the curd, but she also had regular meetings with her lover, so the cheese was considered a failure at first, but when it was tasted, people thought it had a special flavor.
Almnäs Tegel is a Swedish cheese hailing from Västra Götaland. The cheese is made from raw cow's milk, and it's usually left to age from 18 to 30 months. Underneath its washed rind that sometimes smells like pineapple or orange, the texture is hard, dense, and smooth.
The aromas are sweet and fruity, and the flavors are nutty and fruity with hints of butterscotch. This cheese has been influenced by the handmade bricks which have been produced in a local brick factory since the 18th century, each of them bearing a child's footprint, and that's also the case with the rind of Almnäs Tegel.
Kummin is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from pasteurized cow's milk with the addition of cumin that's grown in Trøndelag, and it's usually left to age for at least 5 months before consumption.
Underneath its natural rind, the texture is hard. The aroma is spicy, while the flavors are sharp, spicy, full, and acidic. In 2010, Kummin has won a gold medal at the SM (Sweden's national championship for artisan food) in Mathantverk.
Blenda is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from a mixture of raw cow's and sheep's milk and it's usually left to age for at least 25 months before consumption. Underneath its natural rind, the texture is hard.
The flavors are nutty, mild, and well rounded, with hints of fruity berries and a nice level of acidity.
Tegan is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw whole and skimmed cow's milk, and it's left to age for at least 3 months before consumption. Underneath its natural dry-brushed rind, the texture is hard and dry.
The flavors are fruity, mild, and slightly earthy and acidic.
Himmelsraften is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw cow's milk and it's left to age for at least 5 months before consumption. Underneath its natural rind, the texture is creamy, crumbly, and hard.
The flavors are nutty, salty, and acidic with fruity notes. Himmelsraften is named after the eponymous mountain in Offerdal.
Drommen is a Swedish cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw cow's milk and it's named after a mountaintop near the dairy. Underneath its natural rind, the texture is hard, dense, and open, with little eyes dispersed throughout the paste.
The flavors are acidic and mellow, with rustic notes and a long finish. The cheese is aged for at least 10 months before consumption.
Dura is an artisan Swedish cheese hailing from the region of Oviken, where it's produced by Oviken Cheese. This pressed hard cheese is made from raw sheep's milk. It's usually left to age for at least 2 months before consumption. The cheese contains about 30% fat.
Underneath its natural rind, the texture is hard and dense with a few eyes scattered throughout the body. The flavors are mild and salty, with complex notes of coconut and fresh minerals.
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