Swedish cheeses: Västerbotten, Präst and Herrgård

Swedish cheese is mostly semi-hard and mild, made for the breakfast sandwich, with one famous exception. Here are three classics from our Swedish groceries.

Västerbottensost

A grainy, full-flavoured hard cheese made from northern cow's milk at the small dairy in Burträsk in Västerbotten, in production since 1872. It is hard to slice thinly, but it is loved on sandwiches and grated into pies, tacos or gratins, and it is excellent on a cheese platter. It is the cheese in our own Västerbotten cheese pie; see how to serve it.

Prästost

A creamy cheese with hints of saltiness, a pleasant bitterness and some sweetness, slightly fattier than other cheeses. It has its roots in 18th-century Småland. Perfect on a sandwich, as a topping or on lasagna.

Herrgårdsost

Creamy, firm and mild, with notes of hazelnut. It has been made since the 19th century and is still one of Sweden's most popular cheeses. Slice it for breakfast, or grate it over fruit bread.

Serving and storage

• Serve at room temperature for the best flavour.
• Keep cheese chilled: the storage range on the product pages is 2–10 °C.
• Pair with knäckebröd and butter.

Order by Monday 22:00 for Friday delivery or pickup in Zollikon and Morges.

Allergens: milk.