At the warehouse in Ånäset, all Västerbottensost is® allowed to ripen and develop its unique taste. The 18-kilogram cheeses are turned with care every day for the first 22 days. After that, they are turned once every 21 days.
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At the warehouse in Ånäset, all Västerbottensost is® allowed to ripen and develop its unique taste. The 18-kilogram cheeses are turned with care every day for the first 22 days. After that, they are turned once every 21 days.
The maturing warehouse is the heart of the dairy. Here there is a quiet wait where the cheeses are left to rest on spruce shelves for at least 14 months to develop their unique flavour. Sometimes they need to rest for a few more months – and then they do. It’s not something we can rush. Because with us, it’s the cheese that counts. Because we know that what tastes best is what is given time, patience and love.
Can you feel the calm?
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Lycka till!
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.
