TABLE OF CONTENTS
Best Raw Milk Cheese Types in the World
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.
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.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.