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Herrgårdsost cheese: Difference between revisions
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|title=Herrgårdsost cheese suppliers, pictures, product info | |||
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|keywords=#herrgardsostcheese #cheese #cheeses #finnishandswedishcheeses #brine #cowsmilkcheeses #curd #dairyproducts #whey | |||
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|description=Herrgardsost (Manor house) is a semi-hard Swedish cheese made from cows’ milk | |||
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[[Image:Herrgårdsost cheese.jpg|300px|thumb|right| Herrgårdsost cheese]] | [[Image:Herrgårdsost cheese.jpg|300px|thumb|right| Herrgårdsost cheese]] | ||
Herrgårdsost ( | Herrgårdsost (Manor house) is a semi-hard Swedish [[cheese]] made from cows’ [[milk]]. Produced since the 1890s, it is still popular in Sweden today. | ||
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. | 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. | ||
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[[Category:Finnish and Swedish cheeses]] | [[Category:Finnish and Swedish cheeses]] | ||
[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
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