Västgotaöst

[Joel Olson]

Västgotaöst

Västgotaöst, made in the Province of Västergötland, Sweden, is an open-
textured cheese similar to Herrgärdsost. It is made in much the same way
as Herrgardsost except that the curd is broken up and hooped immediately
after the whey is removed from the heated curd. This results in cheese
with irregular mechanical openings instead of round eyes. (See
Herrgärdsost.)

Västerbottensost, made in the Province of Västerbotten, in northern
Sweden, is made in the same way except that the curd is stirred for a pro-
longed period after it is heated which makes it very firm when it is dipped.


From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

[Andreas Davour]

Post by Joel Olson
Västgotaöst
Västgotaöst, made in the Province of Västergötland, Sweden, is an open-
textured cheese similar to Herrgärdsost. It is made in much the same way
as Herrgardsost except that the curd is broken up and hooped immediately
after the whey is removed from the heated curd. This results in cheese
with irregular mechanical openings instead of round eyes. (See
Herrgärdsost.)

I understand our odd characters make no sense to people who're not used
to them, so if your source have printed them incorrectly I'm not
surprised. Västgötaostm och Herrgårdsost, are what they are
called.

Herrgårdsost might actually be a result of someone trying to copy
Ementaler and it has a nice slightly nutty taste.

Post by Joel Olson
Västerbottensost, made in the Province of Västerbotten, in northern
Sweden, is made in the same way except that the curd is stirred for a pro-
longed period after it is heated which makes it very firm when it is dipped.

Västerbotten is the king of cheese in Sweden! It's very crumbly and
often quite salty. It's always aged at least 12 month and I always think
of Parmesan when I eat it, even though they taste differently. It's very
tangy and well developed, and like Roquefort it doesn't compete well with
milder cheese but conquers them. Eat them in the right order! :)

How I wish I could have some Västerbotten here in Canada...

/Andreas

[Joel Olson]

Post by Andreas Davour

Post by Joel Olson
Västgotaöst
Västgotaöst, made in the Province of Västergötland, Sweden, is an open-
textured cheese similar to Herrgärdsost. It is made in much the same way
as Herrgardsost except that the curd is broken up and hooped immediately
after the whey is removed from the heated curd. This results in cheese
with irregular mechanical openings instead of round eyes. (See
Herrgärdsost.)

I understand our odd characters make no sense to people who're not used
to them, so if your source have printed them incorrectly I'm not
surprised. Västgötaostm och Herrgårdsost, are what they are
called.
Herrgårdsost might actually be a result of someone trying to copy
Ementaler and it has a nice slightly nutty taste.

Post by Joel Olson
Västerbottensost, made in the Province of Västerbotten, in northern
Sweden, is made in the same way except that the curd is stirred for a pro-
longed period after it is heated which makes it very firm when it is dipped.

Västerbotten is the king of cheese in Sweden! It's very crumbly and
often quite salty. It's always aged at least 12 month and I always think
of Parmesan when I eat it, even though they taste differently. It's very
tangy and well developed, and like Roquefort it doesn't compete well with
milder cheese but conquers them. Eat them in the right order! :)
How I wish I could have some Västerbotten here in Canada...
/Andreas

Its really great to hear that at least some of these cheeses of 60-70 years
ago still exist.

Am I reading you correctly in that Herrgårdsost is to be corrected in my
text, but that the other uses of ä are correct? My editor has these
characters
available, but they're so small its hard to see if I'm copying the right
ones.

And that in their native countries, the sost suffix is usually dropped?