Print Recipe

Vasterbotten Crème

They say some of the best things are the really simple things. This recipe is not really a recipe, more a cream cheese with flavour. I save all the crumbs off my Västerbotten make a delicious spread for crispbread.
Actually, that’s a bit of a lie… I grate it because there’s never enough crumbs for my consumption levels of this spread: It’s lovely.
Västerbotten pairs really well with a tart jam – such as cloudberry or lingonberry. The quantities below are just guidelines: For a spread at home, I prefer a strong, thicker mixture, but I sometimes add more crème fraiche if I want to use it as a dip. If I want to pipe out the mixture to use on canapés, add more of the cream cheese.
Course: Side Dish
Cuisine: Swedish

Ingredients

Instructions

  • Mix the cheese and crème fraiche and cream cheese together. Season. You won’t need salt as the Vasterbotten is salty enough.
  • When smooth, use as desired - try to spread it onto crispbread. Top with jam and chives, if using.