Västerbottensostpaj
Västerbotten cheese is a hard cow’s-milk cheese from Sweden’s Västerbotten region, with pinhole openings and a firm, grainy texture. Matured for at least 12 months, it has a robust, salty, somewhat bitter taste.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
It is a hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. As in Cheddar cheese, the curd is heated, cut, and stirred before the cheese is moulded and aged. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. It is light yellow in colour and has a fat content of 31%. Västerbotten cheese must be aged for at least 12 months, but 14 months is more common practice.