It’s our favourite Swedish cheese. In Sweden, it’s known as the King of Cheese – and there is a reason for this: It’s utterly delicious.
Initially created in 1872 by a loving mistake, when dairy maid Ulrika Eleonora Lindström was wooed by the milk man and left the cheese at the Burträsk Dairy go spoilt while she went out for cuddles. They shelved the spilt cheese anyway – and tasted it over a year later, realising the mistake had resulted in an amazing cheese discovery. The dairy have since tried to make Västerbotten in other locations, but have failed: no matter what they try to do, it never tasted the same as when it’s made in the town of Burträsk.
We’ve been stocking Västerbotten cheese since the day we opened, before it was more widely available in the UK. We like to think of ourselves as small time Västerbotten pioneers, really!
Perhaps this is why the makers asked us to give some classes on how to use Västerbotten in your every day cooking. We went along last Monday and met some great bloggers and food writers at a cooking school in London – and went through some super simple ways how to use this amazing cheese.
Here are some of the recipes. We highly recommend you make the spread (‘Västerbotten crème’) – it may seem the most simple of the lot, but it’s worth it. Go on, you’ll know why, once you’ve tasted it.