Combining different flavours with Västerbottensost

Although most things can be served with Västerbottensost, there are a number of flavour combinations that work particularly well. A good tip is to try to choose accompaniments with the same flavours as the cheese, or alternatively try something completely different. Find out what your favourite one is.

Nuts

Since Västerbottensost has a nutty flavour, this is picked up nicely by nuts and almonds. You can toast nuts until they’re golden brown in the oven or in a frying pan, or try the cheese together with caramelised nuts, for example almonds, walnuts, Brazil nuts, macademia nuts, pistachios, pecans and pine nuts.

Nuts

“When you choose the accompaniments to your Västerbottensost, you can pick up the underlying flavours or go in a completely different direction.”

Fruit and berries

Contrasting the saltiness of the cheese with the sweetness and acid from fruit and berries works extremely well. The sweetness from the milk and fruitiness of the cheese emerge nicely when combined with dried apricots, for example. Think about apple, pear or cloudberries, dried apricots, strawberries, figs or dates, jam and uncooked jam made of currants or cloudberries, marmalade and chutney – try it with apricot chutney.

Bread and biscuits

Soft, freshly baked bread, preferably walnut bread or fruit and nut bread, goes well with the cheese. Biscuits, crispbreads, flat bread and gingerbread biscuits are other good alternatives.

Vegetables

Try Västerbottensost together with celery, radishes, olives and marinated grilled peppers, or make your own pickles.


Try something completely new

Other exciting and perhaps somewhat unexpected flavours which can be combined with Västerbottensost are Dijon mustard, mushrooms, eggs, smoked products such as bacon, vanilla and herbs.

Stone-bake your own pizza

Have you tried baking your own pizza on a barbecue? If not, it’s high time you did. Both the flavour and the crispness of the base are completely different than when you bake it in the oven.

A pizza stone delivers heat quickly to the base, which is why it becomes extra crispy. You can bake the pizza even without a pizza stone, but it is best to bake the base first and then add the topping.

A pizza stone gives more even heat and more control. It also draws moisture from the pizza base, which creates the stone-baked feeling. The pizza should be barbecued with the lid on to get heat from the top too. Leave the vents in the lid and the bottom open so that the embers don’t die down.

“Bake your pizza on a pizza stone in the barbecue and the taste and crispiness will be fantastic.”

To bake the pizza quickly and evenly, the barbecue temperature should be at least 250 degrees. Briquettes are better suited to this than charcoal because they have a more even and higher quality and a longer burning time. It’s important for heating up the stone and if you’re going to bake several pizzas. Put the briquettes along the edges instead of right underneath the pizza to avoid burning the base. The barbecue time for each pizza is not especially long, approx. 3–4 minutes.

Place the stone on the barbecue as soon as the briquettes are glowing, make sure the stone is hot before you put the pizza on it. Put enough flour on the stone so that the pizza does not stick. The pizza stone should preferably be made of the stone material cordierite rather than granite because granite is fragile, heavy and absorbs too much heat. This means you risk burning the pizza. If you don’t want to use a pizza stone, you can put the pizza directly on the grill and bake it with the lid on.

Here is a good pizza recipe: