Herrgårdsost

The aged cheese has a mild, nutty and creamy taste.

The cheese has small round holes and a waxed surface.

[1] Herrgårdsost began to be manufactured at Swedish manor houses in the 19th century.

Bacterial starters are introduced including lactic acid bacteria, which acidify the milk, and propionic bacteria, which are responsible for producing the carbon dioxide that creates the holes.

The whey is drained and the curd is pressed, forming a wheel, which is then salted in brine.