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Fermentation Atlas

Cheese from Sweden

Hushållsost

Made in 5 steps over 2 months. The longest step, ripen, takes 2 months (Codex STAN C-22 as adopted in El Salvador NSR…).

Key numbers
Main step2 monthsSet[fao][uk-spec]Ripen
Temperature30–32 °CSet[fao][uk-spec]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, pasteurised
Starter: lactic culture

Total time across the recorded steps: 2 months

Start
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What changes: Pasteurised cow milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

C, pasteurised

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Small 'household' cylinder with irregular pin-head to rice-grain eyes and mild slightly lactic taste.

Rind
Dry, paraffin; straw-yellow
Size
Cylinder 1–2 kg, diameter 10–17 cm, height 5–15 cm

Variants

  • with spices: caraway and clove allowed
  • fat classes: 45, 50, 55% FDM (max moisture 46/44/41%)

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [fao] Codex STAN C-22 as adopted in El Salvador NSR 67.00.214:99 'Queso Hushållsost'spec
  2. [uk-spec] GOV.UK protected food names register, Hushållsostgov