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Cheese from Sweden
Pasteurised cow milk is set with rennet and lactic cultures at 30–32 °C, the curd is cooked to 42–45 °C and pressed together under the whey in the vat, then brined. The flat wheels ripen more than three months at 10–18 °C into a firm, mild, nutty cheese with round, even eyes of 10–20 mm.
| Cow milk, pasteurised | [codex-c21] |
| Lactic acid bacteria cultures | [codex-c21] |
| Rennet or another suitable clotting enzyme | [codex-c21] |
| Salt (sodium chloride) | By brining[codex-c21] |
| Optional calcium chloride, annatto or beta-carotene, nitrate and water | Within the standard's limits[codex-c21] |
| Starter | lactic acid bacteria cultures |
Total time across the recorded steps: 3 months
What changes: Lactic cultures and rennet set the pasteurised milk into a curd at 30–32 °C
Microbes at work in this step
lactic cultures start the acidification
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is set with rennet and lactic cultures at 30–32 °C, the curd is cooked to 42–45 °C and pressed together under the whey in the vat, then brined. The flat wheels ripen more than three months at 10–18 °C into a firm, mild, nutty cheese with round, even eyes of 10–20 mm. Made in 5 steps over 3 months. The longest step, ripen more than three months, takes at least 3 months (Codex standard C-21-1969 for Herrgårdsost) and runs at 10–18 °C (Codex standard C-21-1969 for Herrgårdsost).
| Main step | at least 3 monthsSet[codex-c21] | Ripen more than three months |
|---|---|---|
| Temperature | 10–18 °CSet[codex-c21] | Ripen more than three months |
Herrgård is cooked to 42–45 °C and pressed under the whey, and it has round, evenly spread eyes of 10–20 mm instead of the small irregular holes of Svecia. It ripens for more than three months.
The Codex standard describes a cheese made from pasteurised milk and ripened more than three months.
Every number is labelled with how it is known. How this atlas is made
Herrgård, "manor-house cheese", is one of the Swedish classics now made by the large dairies; a Swedish cheese book names Arla's Kalmar dairy as a maker, beside grevé, präst and svecia. Arla's history page says the cheese arose in the mid-1800s at the Skåne estate Marsvinsholm, where Count Eric Ruuth had a Swiss cheesemaker try to make Emmental, and that the name herrgårdsost was agreed at an exhibition in Gothenburg in the 1890s. Codex adopted an individual standard for it, C-21, in 1969, later taken into national standards such as El Salvador's NSR 67.00.213:99.
