Swedish cheese is totally a thing. And no, Swedish isn’t the same as Swiss.
Fancy yourself a cheese enthusiast? Did you know that Sweden is home to a variety of cheeses that most people have never even heard of? Leave your Swiss, French, Italian, and Greek cheeses by the wayside for a moment and join me on a brief tour of 3 distinctive Swedish cheeses.
1. Bondost. This is the Swedish variation of farmer’s cheese, made primarily of cow’s milk and typically ripened for 6 to 8 weeks. It’s briny, firm in texture, mild, and lasts for about two months in the fridge. Perfect for sandwich building, pairing with fruit, or eating solo.
2. Moose cheese. Yes, there’s a cheese made from moose milk and it’s totally Swedish. The Elk House in Bjurholm, Sweden produces this unique cheese, and you’ll be excited to know it retails for over $450 per pound. Literally. They make it rind style, blue cheese style, and feta style.
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3. Svecia. It’s creamy, light yellow, and full of nooks and crannies similar (but not the same) to the Swiss cheese you grew up with. It’s a hard rind cheese, and the name actually derives recently from the Latin for Sweden– and that’s funny, because this cheese has actually been in production for over 800 years. This common Swedish cheese is soaked in brine and then dry aged for up to two years.
