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Cheese from Sweden, the low-lying farming areas across the country
Pasteurised cow milk is set with rennet and a lactic culture at about 30 °C, cut and stirred, and the curd is heated to 37–42 °C and salted. It is moulded loosely so air stays between the grains, which leaves small irregular holes, then brined and waxed and ripened at least two months into a mild, slightly sour semi-hard cheese. Made in 7 steps over 2 months. The longest step, wax and ripen in a dry store, takes at least 2 months (National Food Administration (Sweden) 2081). Salt is 1–1.5 % (National Food Administration (Sweden) 2081). Lactic acid bacteria culture added after pasteurisation does most of the fermenting.
| Main step | at least 2 monthsSet[svecia-pgi] | Wax and ripen in a dry store |
|---|---|---|
| Temperature | 72 °C → 30 °CSet[svecia-pgi] | Pasteurise and temper the milk |
| Salt | 1–1.5 %Set[svecia-pgi] | Brine |
| Cow milk · Low-pasteurised at 72 °C[svecia-pgi] |
| Lactic acid bacteria culture · Added to replace what pasteurisation removes; the English summary calls it "lactic acid enzymes"[svecia-pgi] |
| Rennet[svecia-pgi] |
| Salt · Added to the curd and by brining[svecia-pgi] |
| Wax · For the surface[svecia-pgi] |
| Starter: lactic acid bacteria culture |
Total time across the recorded steps: 2 months
What changes: The milk is heated to 72 °C, then cooled to about 30 °C for cheesemaking
Microbes at work in this step
Not documented for this step.
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
Svecia's small irregular holes come from air trapped when the curd is moulded loosely, unlike the round, even eyes of Herrgård. It is a national cheese made in dairies across lowland Sweden, not tied to one district.
The specification requires pasteurised milk (72 °C) and ripening of at least two months.
Every number is labelled with how it is known. How this atlas is made
The application says making this kind of cheese in Sweden probably dates back to the 13th century, and the name Svecia, from the Latin for Sweden, has been used since the 1920s. A Swedish cheese book lists Svecia among the classics now made by the large dairies, with Kalmar dairy making it alongside grevé, herrgård and präst. It was registered as a PGI in 1997.
