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Fermentation Atlas

Sweden

18 ferments from Sweden, with how each is made.

18 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
HerrgårdsostCheeseat least 3 months10–18 °C
Leipäjuusto / juustoleipä (squeaky cheese)Cheese1.5 h6.6
Lutefisk (boundary: alkali, not microbial)Other5–7 days9.8–10.9
SurströmmingFish and seafoodup to 4 monthsup to 8 °C26 %6.7–7
Svecia PGICheeseat least 2 months1–1.5 %
HushållsostCheese2 months
PrästostCheese12 months – 3 years
ViiliFermented milk20–24 h20–25 °C4.3
Barrel-salted herring (matured)Fish and seafood
FilmjölkFermented milk12–36 h20–25 °C
Gravlax (historical buried form)Fish and seafood
Källarlagrad getost (cellar-ripened goat cheese)Cheese
KryddostCheese
LångfilFermented milk24 h – 2 days18–22 °C6.7
Mesolithic pit-fermented fish (Norje Sunnansund)Fish and seafood
Nordic grogAlcoholic drinks
Tätmjölk (butterwort-started ropy milk)Fermented milk24 h – 2 days
VästerbottensostCheese

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made