Smoked Vasterbottensost

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Vasterbottensost cured 24 months and smoked

Classic Swedish cheese, made for the first time in 1872, in a small dairy in Burträsk. It is a hard cow milk cheese with a firm and granular texture. It has a strong flavor described as similar to Parmesan, salty, but with more bitter notes. This cheese has a long tradition in Sweden and Nordic countries, and can be consumed in small tacos, in a cheese board or in the elaboration of the traditional cheese cake "Västerbottensostpaj" (which is consumed during the crayfish festivities), or grated for pasta.

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6,80 €

Data sheet

Weight165 grs
MilkCow
Mature period+ 24 M
Flavour intensityMedium to strong
FormatWedge

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The dairy maid’s mysterious recipe

It was dairy maid Ulrika Eleonora Lindström who in 1872 created the recipe which is the basis for the Västerbottensost that we still eat today. Her mysterious recipe is a well-kept secret that only a few people are privy to.


When Ulrika Eleonora Lindström was in her 30s she inherited 500 Swedish crowns that she used for an education at the dairy school in Degeberga near Lidköping in Västergötland. She learned how to make Västgötaost cheese there, and in 1869 she took that knowledge with her to the newly-opened Gammelbyn dairy. Ulrika Eleonora started as a maid, but after three years she took charge of the dairy in the role of a recognised skilled dairy maid.

No one knows exactly what happened on that fateful day in 1872 when the recipe for Västerbottensost came into being. It is said that it was the distraction of an attentive dairy hand that led to Ulrika Eleonora’s failure to pay proper attention to the curdling vat. At first the cheese was considered a failure, but when it was tried, the unique taste was discovered. The validity of that story aside, it was skilled dairy maid Ulrika Eleonora who took advantage of this new knowledge and handed it down to posterity with her famous and well-preserved recipe.

Ulrika Eleonora died on 15 February 1892 aged 56 from pneumonia. She documented her work in great detail throughout her entire career. Along with the recipe, the production of Västerbottensost has been handed down from dairy maid to dairy maid and from master cheese-maker to master cheese-maker.

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Smoked Vasterbottensost

Smoked Vasterbottensost

Vasterbottensost cured 24 months and smoked

Classic Swedish cheese, made for the first time in 1872, in a small dairy in Burträsk. It is a hard cow milk cheese with a firm and granular texture. It has a strong flavor described as similar to Parmesan, salty, but with more bitter notes. This cheese has a long tradition in Sweden and Nordic countries, and can be consumed in small tacos, in a cheese board or in the elaboration of the traditional cheese cake "Västerbottensostpaj" (which is consumed during the crayfish festivities), or grated for pasta.