Scan Magazine | Issue 73 | February 2015

Page 51

2_6_ScanMag_72_Feb_2014_Text_Q9_Scan Magazine 1 04/02/2015 10:56 Page 51

Scan Magazine | Special Theme | A Taste of Sweden

A delicious slice of Swedish food Swedish dairy farm Gäsene Mejeri is not only the sole producer of traditional Swedish household cheese in the nation, they are also a dairy cooperative working as locally as you possibly can. This is a delicious slice of Swedish food.

homes and fridges throughout Sweden. “We do several different variations of it,” Jansson explains. “We vary in fat percentage and how long it’s left to mature – some of the cheeses are left up to 22 months, to the point where they really crumble in your mouth – but the end result is always the unique taste of Gäsene Mejeri that has become popular in all parts of Sweden.” Cheese is a big part of the Swedish culinary tradition, and Swedes are massive cheese consumers, something Jansson regards with little surprise. “It’s delicious and healthy,” he says. “And due to the Swedish climate and farming culture it tastes different (and better) here than anywhere else. Why wouldn’t people love it?”

Photo: Gäsene Mejeri

“The farms supplying us with milk are no more than 25 minutes away,” says Marcus Jansson, CEO. “More locally produced than that is very difficult to come by.” Gäsene Mejeri was founded as early as 1931, when farmers from the little county Gäsene got together to form the cooperative we see today, with the purpose and goal of making the dairy business more manageable, profitable and sustainable. “Nearly 85 years later, we’re still operating from the exact same place as back then,” Jansson says proudly. While rich in both heritage and history, Gäsene Mejeri’s main attraction is of course their gorgeous cheese. Their traditional household cheese is phenomenally popular and is to be found in most

Photo: Elika Henriksson

By Astrid Eriksson

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