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Vasterbottenost

Vasterbottenost
Photo Credit: Norrmejerier Dairy
  • Made from pasteurized cow's milk

  • Country of origin: Sweden

  • Region: Burträsk

  • Family: Parmesan

  • Type: hard, artisan

  • Fat content: 31%

  • Texture: crumbly, grainy and open

  • Rind: waxed

  • Colour: pale yellow

  • Flavour: full-flavored, salty, sweet

  • Aroma: aromatic, strong

  • Vegetarian: no

  • Producers: Norrmejerier

  • Alternative spellings: Västerbotten

In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.

Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full-fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of a wheel, with smooth, yellow waxed rind.

Swedish enjoy this cheese at August crayfish parties and is a must-have ingredient in the highly popular Västerbotten cheese pie.

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