Creamy sauce with Västerbottensost.
Västerbottensost quiche.
Say ‘cheese’! Celebrate like a Swede Flying in at number seven amongst Sweden’s most-loved brands in 2015, Västerbottensost has come a long way since its humble beginnings in 1872. The cheese was first created by accident as dairy maid Ulrika Eleonora Lindström was distracted from her duties by a young man wooing her. The recipe for the cheese remains a wellguarded secret, but its rich flavour takes centre stage during Sweden’s big festivities. By Linnea Dunne | Photos: Fabian Björnstjärna
Every year, before each big food holiday, Västerbottensost sees a significant spike in sales. Together with researcher and ethnologist Richard Tellström, who contributed to the celebrated TV shows Landet Brunsås and Historieätarna, and chef Filip Fastén, dubbed Chef of the Year 2014 and Rising Star 2016, Västerbottensost commissioned a major YouGov study to find out more about the festive food habits of Swedes. While Midsummer and Christmas, unsurprisingly, turned out to be central, the study also revealed that crayfish parties and New Year’s Eve celebrations are on the up – and the much-loved Västerbottensost quiche has a crucial role to play. “What we’ve seen is that Swedes pay special attention to the products and ingredients they buy for special occasions,” says brand manager Helena Ahlgren, who reveals that more than a third of all Swedes have a habit of buying Västerbottensost at least once a year. “It’s hardly surprising that Västerbottensost has become such a popular addition 48 | Issue 90 | July 2016
to these feasts as it adds flavour in so many simple ways, whether on a cheese platter with some bread or grated and used in cooking.” Available across Scandinavia and northern Europe, Västerbottensost is now joining forces with Fastén to help Swedes with their growing urge to eat more vegetarian and sustainable food. “Filip has developed some really exciting new interpretations of old Swedish classics, including a new take on the Västerbottensost quiche and an amazing new sauce that goes really well
with barbecued fish and meet,” Ahlgren explains. It started with a love interest and a cheese that was given time. As the Swedes gather in their gardens and kitchens to celebrate long-lasting traditions and food produced with love and care, what better symbol to put bang at the centre of the table than a nutty, rich Västerbottensost? CREAMY SAUCE WITH VÄSTERBOTTENSOST Recipe by Filip Fastén 6 eggs 400 ml cream 100 ml sour cream 1 cup grated Västerbottensost (room temperature) 3 tbsp cold-pressed rapeseed oil Salt Lemon Heat eggs and cream in a saucepan while stirring. When it scrambles, add to a blender. Blend along with the sour cream. Add the cheese and blend until smooth. Add salt and lemon according to taste. Return to the pan and cover with a lid, leave beside the hob to keep warm until serving. When serving, stir in the rapeseed oil.
For more information, please visit: www.vasterbottensost.com
