Sweden's true grit! 🧀 Did you know that Swedes eat about 20 kilos of cheese every year? 🤭 Gritty hard cheeses have been made in Sweden for decades. Västerbottensost (Västerbotten cheese) is one of the most famous. It's named after the region of Västerbotten in northern Sweden. The cheese is the main ingredient in a very popular quiche, Västerbotten cheese quiche, a common dish at traditional Swedish crayfish parties! 🦞 Västerbottensost has a long and interesting history. 🧐 Still made from th
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Sweden's true grit! 🧀 Did you know that Swedes eat about 20 kilos of cheese every year? 🤭 Gritty hard cheeses have been made in Sweden for decades. Västerbottensost (Västerbotten cheese) is one of the most famous. It's named after the region of Västerbotten in northern Sweden. The cheese is the main ingredient in a very popular quiche, Västerbotten cheese quiche, a common dish at traditional Swedish crayfish parties! 🦞 Västerbottensost has a long and interesting history. 🧐 Still made from th
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Replying to @Linnea 🧀🔥 Big debate time: Knife or osthyvel?! In 🇸🇪 Sweden, the osthyvel (cheese slicer) is basically sacred. Perfect, thin slices every time – especially for hard cheeses like Präst or Västerbotten. Meanwhile in 🇬🇧 the UK (including Scotland), most people just grab a knife and cut thick, hearty chunks of cheddar without thinking twice. So… who’s right? 👀 Team Sweden = precision, tradition, thin (wimpy) slices? Team UK / Scotland = bold cuts, rustic vibes, more cheese per bi
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