Best Swedish Natural Rind Cheese Types
Prästost is a cheddar-style cheese originating from Sweden. Its name means Priest Cheese, referring to the fact that it was made in churches in the 16th through 19th centuries, and the cheese was used as a form of payment instead of money.
Nowadays, it's mostly produced in factories. Prästost has a creamy semi-soft texture, the aromas are intense and rich, while the flavors are strong, salty, and spicy. Due to its strong flavors, it's often enjoyed as a snack or in soups. There are also versions of this cheese that are cured in whiskey (Saaland Pfarr cheese) or Absolut vodka (VODCheese).
Hushållsost is a cylindrical, creamy, semi-hard, traditional cheese made from cows' whole milk on Swedish farms, literally translated as 'household cheese'. Consistent to its name, it is the most popular cheese in Sweden, with 15,000 tons of it consumed every year.
It has small holes dispersed throughout its body, slices easily and has great melting properties. Hushållsost cheese weighs between one and two kilograms, gets wrapped in a plastic casing and is then matured for sixty days and develops a mild, yet sour flavor.
Ädelost is a Swedish blue cheese that was originally created as an alternative to the imported French blue cheeses. The cheese is made from cow's milk and it ages for 8-12 weeks. It has a thin, pale rind that's dusted with specks of grey, white, and blue mold.
The interior is creamy in texture and pale in color, scattered with blue-grey pockets and broken veins. The flavors are sharp, spicy, salty, and tangy. Ädelost is usually crumbled over salads or used as a table cheese, but it can also be combined with balsamic vinegar and olive oil to create a piquant salad dressing.
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.
Victoria is a Swedish blue cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from a mixture of pasteurized cow's and sheep's milk. It's usually left to age for 2 months before consumption. Underneath its mold-ripened natural rind, the texture is firm and creamy, with blue veins running throughout the body.
The aromas are intense, and the flavors are distinctively salty and earthy, becoming even more pronounced with further aging.
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.
Vera is a Swedish blue cheese hailing from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw sheep's milk and it's usually left to age for at least 2 months before consumption. Underneath its mold-ripened natural rind, the texture is soft with blue veins running throughout the paste.
The flavors are well-balanced, rich, round, and sweet, with vegetal and herbaceous hints of spinach and nettles.
Magna is a Swedish blue cheese originating from Oviken, where it's produced by Oviken Cheese. The cheese is made from raw cow's milk. Underneath its mold-ripened natural rind, the texture is firm with blue veins running throughout the paste.
The flavors are round, well-balanced, sharp, and salty without any pungent aromas. Magna has won a gold medal at the World Cheese Awards in 2013.
THE BEST Magna Cheeses
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.
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