Careful cheese craftsmanship since 1872
Västerbottensost® has been made in the same way ever since Ulrika Eleonora Lindström created the legendary recipe in 1872. The recipe is still a well-kept secret known only to Cheese Master Thomas Rudin and a few other living people.
Here you can learn more about the painstaking craftsmanship behind the cheese.
Västerbottensost® is matured for at least 14 months to develop its unique flavour. To determine whether the cheese is ripe, a cheese drill is used to remove a kernel. This is judged by Cheese Master Thomas Rudin and his team on a nine-point scale, based on taste, aroma, texture, texture and appearance.
Learn more about how Västerbottensost® is made step by step.
Every day, fresh milk comes from our dairy farms in the north of Sweden and is poured into the dairy’s vat. Did you know that only the milk from 61 farms can become Västerbottensost®?
The milk is pasteurised by heating it up and quickly cooling it down again.
The pre-pressed cheeses are left to rest in brine until they have the right surface, texture, saltiness and flavour.
Västerbottensost® is a registered trademark of Norrmejerier
Rita inte på kvittot!
Just nu hittar du Västerbottensost® till ett extra bra pris på Coop, City Gross, Hemköp och Willys.
Erbjudandet gäller t.o.m. 26/6.