Wrångebäcksost
Also known as: Wrångebäcksost PDO, Wrangebacksost
Wrångebäcksost is a Swedish semi-hard PDO cheese from organic cow's milk from the shore of Lake Vättern, ripened for at least nine months.
Wrångebäcksost is a Swedish semi-hard PDO cheese made from organic cow's milk. The large cylinder, 30–45 cm across and 8–13 kg, ripens for at least nine months under an orange to rust-red rind.
The cows are milked twice a day and the milk is no more than 24 hours old. From 15 April to 15 October the cows graze on pastures in Guldkroken, and at least 85 % of the feed comes from the area. Only rennet, mesophilic starters and salt are added. The cheese is pressed under whey and, for the first three months, ripened at 14–15 °C on close-grained fir shelves and washed daily with 5 % brine.
The area is the western shore of Lake Vättern (the parishes of Grevbäck, Mofalla, Hjo, Norra and Södra Fågelås). In the late Middle Ages cheese was made here for the monasteries of Alvastra and Vadstena; commercial production stopped in the 1960s and resumed in 2008.
The paste is yellowish, compact and creamy with crystals; the aroma slightly sour with barnyard and milk notes; the taste full and complex with umami, pronounced saltiness and a long aftertaste.
Why it matters to you: a long-aged Swedish craft cheese. Look for the name and the PDO mark.
Facts
| Registered | PDO; 2022 |
|---|---|
| Raw material | Organic cow's milk |
| Region | Guldkroken, western shore of Lake Vättern, Sweden |
| Duration | At least 9 months |
| Taste | Full, complex, umami, pronounced saltiness |
| Legal basis | Reg. (EU) 2022/730 |
How it connects to Cheese
Wrångebäcksost → kind of → 🧀 Semi-hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk
- Part of
- 🧀 Semi-hard cheeses, 🏷️ Protected cheese names, 🇸🇪 Swedish cheeses
Frequently asked questions
How long does Wrångebäcksost ripen?
At least nine months.
What size and weight is it?
A cylinder 30–45 cm across and 10–18 cm high, 8–13 kg.
Where is it made?
On the western shore of Lake Vättern, in the Guldkroken area.
How does it taste?
Full and complex, with umami, pronounced saltiness and some sweetness, and a long aftertaste; the paste is creamy with crystals.
Is it true that Wrångebäcksost is made all over Sweden?
No. Only in Guldkroken, on the western shore of Lake Vättern.
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