Herrgårdsost (''

Manorhouse A manor house was historically the main residence of the lord of the manor. The house formed the administrative centre of a manor in the European feudal system; within its great hall were held the lord's manorial courts, communal meals wi ...

cheese'') is a semi-hard

Swedish Swedish or ' may refer to: Anything from or related to Sweden, a country in Northern Europe. Or, specifically: * Swedish language, a North Germanic language spoken primarily in Sweden and Finland ** Swedish alphabet, the official alphabet used by ...

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

made from cow's milk. The aged cheese has a mild, nutty and creamy taste. The cheese has small round holes and a waxed surface. Herrgårdsost is usually manufactured in wheels about in diameter and wide, weighing around . Herrgårdsost began to be manufactured at Swedish manor houses in the 19th century. Herrgårdsost usually starts as pasteurized part-skim milk. 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 soured milk is curdled with

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...

and heated to no higher than . The whey is drained and the curd is pressed, forming a wheel, which is then salted in brine. The cheese wheels are later coated in wax. They are aged in this state usually for at least three or four months, but often up to one or two years.

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p. 58 {{DEFAULTSORT:Herrgardsost Swedish cheeses Cow's-milk cheeses

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