Hard & aged Cow’s milk

Västerbottensost

also called Västerbotten

Sweden’s one great hard cheese, made in a single dairy nobody can replicate.

An illustrated wedge of Västerbottensost

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made only at the dairy in Burträsk since 1872, and repeatedly not reproducible elsewhere — attempts to make it at other Swedish plants using the same recipe have failed, which the dairy attributes to something local and has never fully explained.

It is intensely savoury, bitter-sweet, with a long grassy finish and a crystal crunch. It is the required cheese for västerbottensostpaj, the pie eaten during Sweden's August crayfish parties.

Tastes of

bitter almond grass caramel salt crystals

Put it next to

Aquavit Crayfish Dry cider Lingonberry