Västerbottensost® is a Swedish hard cheese with a grainy texture that was first produced in Burträsk in 1872. The well-aged cheese has a completely unique taste that has become widely known and is impossible to replace with any other taste in the world.
Västerbottensost has a very long and mythical history that fascinates people just as much today as it did over a hundred years ago. It is a highly valued flavoring in all kinds of cooking and is suitable both on bread and on a cheese platter. But what is it that really makes Västerbottensost so special?
And where does the unique taste come from?
Ever since 1872, when dairymaide Ulrika Eleonora Lindström created this legendary cheese, the recipe has remained a closely guarded secret. Only a few know the recipe that has been passed down from dairymaid to cheese master for over 150 years.
Some of those who know it are the Cheese Master and his team. They are responsible for carrying the heritage and knowledge of the complex work of making Västerbotten cheese into the future, so that future generations can enjoy the same unique taste as in 1872.
The “W” trademark was registered as early as 1910 and all cheeses that met the requirements were branded as a guarantee of quality.
There is a mystery surrounding Västerbottensost that cannot be explained. Västerbottensost can only be made at the small dairy in Burträsk.
No one knows the reason behind it. Not even the Cheese Master can say for sure what it is. Maybe it has to do with the pastures of Norrland? Or is it due to the long tradition of craftsmanship since 1872? Or the dairy’s unique house flora? Unless it is simply the midnight sun that gives Västerbottensost its unique taste and makes it impossible to copy?
We can only guess what is true. But there is no doubt that there is something very special about the small dairy in Burträsk. Because it is only here, and nowhere else, that Västerbottensost gets its very unique taste.
Our Norrland cows provide us with the milk for our beloved Västerbottensost.
Perhaps it is the midnight sun over the meadows that gives it its unique taste.
There is no picture of Ulrika Eleonora Lindström, but this is a typical picture from the dairy from the early 20th century showing the dairymaid Gerda Granberg. She was one of those who inherited the legendary recipe from Ulrika Eleonora.
According to the myth, a courting suitor distracted the dairymaid Ulrika Eleonora Lindström to such a mild degree that the fire under the cheese vat went out time and time again. This resulted in the cheese-making process taking longer and the number of heatings and stirrings being more than usual.
The cheese was initially considered a failure, but since time was short, the cheese was not thrown away, but instead was left on a shelf to its fate. It was not until much later that someone thought of tasting it. And once they did, they immediately understood its greatness. No one had ever tasted a cheese like this. Västerbottensost® was born.
Whether the above legend is true or not is left to be seen. There are those who believe that it was not a mistake, but that Ulrika Eleonora knew very well what she was doing when she created Västerbottensost. Perhaps she is one of the first female inventors in Sweden.
Västerbottensost® is one of Sweden’s most beloved cheeses, both among professional chefs and in Swedish homes. It has gained a clear place as the national cheese for Swedish food quality.
Thanks to Västerbottensost®, Norrmejerier is named Royal Purveyor since 1990 and has been served at many royal events and the Nobel prize dinner. An honor that shows that the unique cheese suits both royalty and ordinary people, both for everyday life and for parties.
Västerbottensost® is a registered trademark of Norrmejerier.
The ripening warehouse in Ånäset. Västerbottensost needs to mature for at least 14 months to achieve its unique taste, sometimes longer. It is simply the cheese itself that decides when it is ready.
Västerbottensost® is matured for at least 14 months to develop its unique taste. To check if the cheese is ripe, a cheese tester is used to take a core sample from the cheese. This is assessed by the Cheese Master and his team on a nine-point scale, based on taste, smell, consistency, texture and appearance.
If the cheese is not quite ripe, it is allowed to rest in the warehouse until it reaches its full potential. This takes time and is not something that anyone can rush; it is simply the cheese that decides when it is fully ripe and can call itself a Västerbottensost.
Cheese master Thomas Rudin and his team ensure that all criteria regarding quality and taste are met.
The middle piece is the finest and creamiest piece of a Västerbottensost. This is perhaps not so strange, because just like on a freshly baked cinnamon bun, it is in the middle that the flavors are amplified and the sweetness comes a little more. The middle piece is quite simply the heart of a 18 kilo whole cheese.
The middle piece has become a appreciated gift and is a mood enhancer that brightens up any occasion when it proudly adorns the table.
Västerbottensost® has a completely unique taste and has gained a dear place among the Swedish people. With its characteristic taste, it is equally suitable for enjoying in all its simplicity, such as on a cheese board or on bread, as well as being excellent in both classic and modern cooking.
Västerbottensost has gained a clear place at Swedish food festivals such as Easter, Midsummer, crayfish, Christmas and New Year, where Västerbottensostpaj® has gained an important role. Västerbottensost is simply a guarantee of high quality and good taste that makes every moment a little more special.
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