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	<title>Herrgårdsost cheese - Revision history</title>
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		<title>Chef at 14:18, 21 July 2014</title>
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		<updated>2014-07-21T14:18:01Z</updated>

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|title=Herrgårdsost cheese suppliers, pictures, product info&lt;br /&gt;
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|description=Herrgardsost (Manor house) is a semi-hard Swedish cheese made from cows’ milk&lt;br /&gt;
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[[Image:Herrgårdsost cheese.jpg|300px|thumb|right| Herrgårdsost cheese]]&lt;br /&gt;
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Herrgårdsost (Manor house) is a semi-hard Swedish [[cheese]] made from cows’ [[milk]]. Produced since the 1890s, it is still popular in Sweden today. &lt;br /&gt;
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Herrgårdsost starts as semi-skimmed [[milk]] which is usually pasteurised. Bacterial starters are introduced to the [[milk]], including lactic acid bacteria, which acidify the it, and propionic bacteria, which are responsible for producing the carbon dioxide that creates the holes. The soured [[milk]] is curdled with [[rennet]] and heated to no higher than 43°C. The [[whey]] is drained and the [[curd]] is pressed, and then salted in [[brine]]. Around two weeks later the [[cheeses]] are coated in wax. They are aged in this state, usually for another three or four months, but often up to 1 -2 years.&lt;br /&gt;
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The [[cheese]] has a mild, sweet, nutty flavour and small round holes. The cheese is usually manufactured in wheels about 40 cm in diameter and 12 cm wide, weighing around 14 kg.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Finnish and Swedish cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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