Herrgardsost
Herrgardsost is a semi-hard Swedish cheese made from cow's milk, aged three months to two years. It has small round holes, a waxed surface, and a mild, nutty, creamy taste.
Key Facts
| Country of Origin | Sweden |
| Specific Origin | Sweden |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 30-45% |
| Rind | Waxed |
| Texture | Semi-hard |
| Flavor | Mild, nutty, sweet, tangy |
| Aroma | Grassy |
| Colors | Yellow |
| Forms | Wheels about 40 cm (16 in) across, 12 cm (4.7 in) thick, around 14 kg (31 lb) |
| Age | 3 to 4 months, up to 2 years |
| Rennet Type | Rennet |
| Alternative Spellings | Herrgårdsost |
| Also Known As | Vadenost, Manorhouse cheese, Herrgard |
What is Herrgardsost Cheese?
Herrgardsost, or Manorhouse cheese, came out of Swedish manor houses in the 19th century. Since 2004 it has been sold under the registered trademark Herrgard, owned by Svenska Ostklassiker AB, a subsidiary of Svensk Mjolk.
Production usually starts with pasteurized part-skim milk. Two kinds of bacterial starter go in: lactic acid bacteria to acidify the milk, and propionic bacteria, which produce the carbon dioxide that opens up the holes. Rennet curdles the soured milk, which is heated to no higher than 43 C (109 F). The whey drains off, the curd is pressed into a wheel, and the wheel is salted in brine and coated in wax.
Wheels run about 40 cm (16 in) across and 12 cm (4.7 in) wide, weighing around 14 kg (31 lb). The surface is waxed and the paste is dotted with small round holes. Aging takes at least three or four months, and often one or two years.
The aged cheese tastes mild, nutty and creamy.
How Does Herrgardsost Cheese Compare?
The most relevant cheeses to compare Herrgardsost against.
