Västerbottensost cheese

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Västerbottensost cheese

Västerbottensost is a cheese from the Swedish region of the same name. It is a hard cows’ milk cheese with tiny holes and a firm and granular texture. As in Cheddar, the curd is heated, cut, and stirred before the cheese is moulded and aged. Strong in flavour, its taste is described as somewhat like Parmesan, salty, but with more bitter notes. It is light yellow in colour and has a fat content of 31%. Some Swedish people consider it the king of cheese and demand for it has often outstripped the limited supply. This cheese must be aged for at least 12 months, but 14 months is more common.

The village of Burträsk (now part of the Skellefteå municipality) claims Västerbotten cheese was invented there in the 1870s, supposedly by a dairy maid, Eleonora Lindström. According to legend, she was left alone to stir the curd of a traditional cheese but was interrupted, either by other chores or an assignation with her lover. This resulted in alternating periods of heating and stirring of the curdling milk.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Västerbottensost cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Västerbottensost cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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