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Cheese from Sweden, Västerbotten
Västerbottensost is a hard cow cheese made only at Burträsk and stored at least 14 months. In a study of a traditional Swedish long-ripened cheese made with Västerbotten milk, the milk was pasteurised, set with a mesophilic starter and coagulant, cooked for several hours above 40 °C, made into 18 kg cylinders, brined to about 1.2 % salt, waxed and ripened at 10–13 °C. The paper does not name the cheese brand.
| Pasteurised cow milk from local farms around Burträsk | [visitumea-vb][sun2023] |
| Mesophilic starter culture (in the study) | [sun2023] |
| Coagulant (bovine chymosin and pepsin 75/25 in the study) | [sun2023] |
| Salt, as brine (in the study) | [sun2023] |
| Starter | a mesophilic starter culture in the study of a Swedish long-ripened cheese made with Västerbotten milk |
Total time across the recorded steps: 14 months
What changes: Milk from local farms is pasteurised
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
Västerbottensost is a hard cow cheese made only at Burträsk and stored at least 14 months. In a study of a traditional Swedish long-ripened cheese made with Västerbotten milk, the milk was pasteurised, set with a mesophilic starter and coagulant, cooked for several hours above 40 °C, made into 18 kg cylinders, brined to about 1.2 % salt, waxed and ripened at 10–13 °C. The paper does not name the cheese brand. Made in 6 steps over 14 months. The longest step, store and ripen, takes at least 14 months (Visit Umeå). In the Swedish long-ripened cheese made with Västerbotten milk, Lactococcus (dominant in the early process samples and young cheese) and Leuconostoc, which with Lactococcus dominated cheese aged 7–20 months; Lactobacillus stayed at low relative abundance does most of the fermenting.
| Main step | at least 14 monthsReported[visitumea-vb][scan-vb] | Store and ripen |
|---|
Made only at Burträsk and ripened more than a year; in the study the starter bacteria, not lactobacilli, still dominated after 20 months of ripening.
The milk is pasteurised before cheesemaking (72 °C for 15 s in the study). In the study the wheels were brine-salted to about 1.2 % salt, waxed and ripened at 10–13 °C, and the maker stores the cheese at least 14 months before sale.
Every number is labelled with how it is known. How this atlas is made
Tourism and press pages and the maker's 2022 annual report date the recipe to 1872 and a dairymaid in Burträsk, Ulrika Eleonora Lindström; no one knows exactly what happened, and the story is told as legend. The maker marked 150 years of the cheese in 2022.
