My first time crayfish party It was at the end of August. I fumbled learning to eat the little, brine, dilly River crab watching my Swedish family rustle and slurp. Although crayfish They are the reason for the party, the garnishes are usually the protagonists. Me crayfish party debut was also the first time I ate Västerbotten cheesecake, an adored cheesy egg tart, and a staple on the Swedish Christmas table. This week, we will enjoy a little history behind Vasterbotten cheesecake And why its key ingredient is so special, it’s even banned in the US.
What is it Västerbotten cheese?
Västerbotten cheese it’s a cheese that’s made, you guessed it, in the north of Sweden scenery (province of Västerbotten. Like many great inventions, this beloved delicacy was created by accident. History says in 1872, mejerskan (milkmaid) Ulrika Eleonora Lindström was stirring yst (curd) to make cheese when distracted by her lover, a dairy (milk hand) on the same farm. By chance (by chance), the sloppy curd turned out deliciously well and Västerbotten cheese was created!
John Duxbury, the editor and founder of Swedishfood.com writes that Västerbotten cheese:
– it is a hard cow’s milk cheese,
– it has a fairly high fat content (31%),
– has a fairly strong taste,
– tastes something like a cross between cheddar and parmesan cheese and is slightly salty,
– is light yellow in color,
– has small holes and a firm granular texture.
Västerbotten cheese it is always aged for at least 14 months and therefore, unlike Cheddar, mild versions are not available.
Another myth about Västerbotten cheese is that its special flavor comes from a cosmic place. A comet that hit the earth long ago created limestone soil (rich in calcium) in the Burträsk area, Västerbotten. When cows eat grass produced from this element-rich sediment, those nutrients remain in the milk that is used to make this cheese. Some credit the geology of the region as the key ingredient for the unique flavor that cannot be replicated anywhere else.
Västerbotten cheesecake, a Swedish culinary classic
…tell that five times fast! Page is a Swedish word that works for both sweet and savory cakes. In this case, Vasterbotten cheesecake, also known affectionately as PB-flower In short, it is more like a quiche or tart. This classic Swedish dish (Swedish dish) is served hot or cold, and often accompanied by what I will now call “the Swedish side dishes trilogy”; a tablespoon of crème fraiche, finely chopped Red onion (purple onion) and lots of vibrant red white fish roe (roe or Kalix caviar).
Västerbotten cheese It is no longer available in the US due to its sodium nitrate content not meeting FDA standards. American people turn to other delicious cheeses to match the spiciness found only in VB. My friend Patrice, whom you met through my Waffle Day post with Nordic Food Geek Patrice Johnson, suggests substituting for aged cheddar cheese, Parmesan and Gruyère. See Patrice’s own recipe for Västerbotten cheesecake here.
If you are in Europe, although this delicacy is not prohibited, you may find it difficult to find it. Swedishfood.com mentions that the British food chain Waitrose has started manufacturing its own version.
Swedish Västerbotten cheese Pie recipe
If you are lucky enough to get your hands on some precious Västerbotten cheese, here is a recipe In Swedish from Swedish grocery giant Coop. It’s theirs basic recipe (basic recipe), but you will find many variations with chanterelles (chanterelles), dill, ham, etc. I haven’t translated the recipe below, but it’s pretty straightforward. My advice for cooking with a Swedish recipe is this: Talk about your ingredients on the go, literally! “Hello cream! Serve the dough! “ Say the names of the Swedish ingredients and repeat each step with the Swedish verbs as you go through the steps indicated. Adding a physical process to your Swedish will help you retain more. This is your chance to test this method with PB-flower!
Pajdeg – Pie dough
- 3 dl of wheat flour
- 125g butter
- 0.5 teaspoon salt
- 3 tablespoons of cold water
Filling – Filling
- 3 eggs
- 3 dl of cream
- 2 coarsely ground black pepper cream
- 6 dl of grated Västerbotten cheese
Do this – How to ride
- Pinch the flour, butter and salt until you get a crumbly dough.
- Add water and quickly work together to form a dough.
- Press the dough into a cake pan. Chop with a fork and cool for about 10 minutes.
- In Förgräd this 10 min.
- Beat in the eggs, cream and pepper.
- Put the cheese on the base of the cake and pour the eggnog on top.
Bake in the middle of the oven until the whites are solid and beautifully colored, about 30 minutes.
Raise your hand if you love Västerbotten cheesecake! You did before? What’s your favorite topping or variation of the standard recipe? Tell me in the comments below!