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Vasterbotten Cheese: The Tale Behind the Taste

Tuesday, December 7th, 2010

It is believed that the secret behind the well-matured taste of the Vasterbotten cheese was unrequited love. According to the story, an attentive suitor distracted a skilled cheese maker quite a lot that she kept forgetting about the cauldron over the fire, in which she was making cheese. Because she was out of focus, the fire beneath the cauldron went out one time after another and poor cheese maker keep re-lighting it. Therefore, the cheese making process was lengthened and the cheese was cooked and stirred longer than usual.

nullThrowing away resources however useless was never an option in the cheese maker’s time. The “failed” cheese was not thrown away but was instead placed on a shelf and left to be forgotten. A few years later, someone braved and decided to taste the cheese. The moment the crust touched the man’s tongue, he immediately knew that he have in his hands the best tasting cheese in all of Sweden. It was just a matter of time that the news of a great tasting cheese spread all over town and from then on people acknowledged its superiority – no one had ever tasted a cheese as good as the Vasterbotten!

Strong, sweet smelling and sharp – the Vasterbotten cheese captured the heart of anyone who tried it. There is no certainty to this day whether the love story was true or not, but rumor has it that Eleonora actually knew very well what she was doing when the created the Vasterbotten cheese. Vasterbotten cheese holds a very special place in the history of all Swedish cheeses. It has received a number of recognitions and awards and has been praised by people from all around the world.

The Taste
Vasterbotten cheese is a strong tasting cheese, crispy and has a delicious golden surface. It is made near the Arctic Circle in West Bothnia, Sweden since 1872. The Vasterbotten cheese is known for its superior quality, which is why the Swedish call it “The Emperor of Cheeses”. Its amazing taste made it a true delicacy worth of the world’s attention.

The Vasterbotten has been a natural ingredient for almost Swedish recipes, especially during the holidays. An essential part of modern Swedish cuisine, the Vasterbotten is perfect for any kind of dish – be it for salads, risottos, dips, pies, pizzas, puffs, breads, pesto, soups, brittles, quesadillas… the list can go on and on!

The Vasterbotten will definitely add a special touch to your cooking. And as the holiday season afloat, a nice wheel of Vasterbotten will really come in handy in pleasing your guests as they indulge in the taste of fine food! Bon appétit!

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Vacherin Mont d’Or is in Season Again

Saturday, October 30th, 2010

It’s that time of year again. The onset of the fall and the winter months signals the launch of the Vacherin Mont d’Or! Spearheaded by the Swiss village Les Charbonnieres, Vacherin Mont d’Or is officially on the market.

Vacherin Mont d’Or is a seasonal cheese, popular for being extremely unique. It is sold in a round wooden box with an orangey pink washed rind wrapped in spruce bark. Its packaging is the primary reason why this particular cheese stands out. Its orangey yellow crust is firmer than the rest of the cheese, but it is not in any way a hard crust. Its supple crust has a rippled look, with a buttery and velvety flavor.

Vacherin Mont d'Or Cheese

Vacherin Mont d'Or Cheese

This seasonal cheese comes in four different sizes, and you can buy according to your needs. A ripe Vacherin Mont d’Or has a pale yellow cheese underneath the crust, which is very soft you can spoon it off the box. Although it is gooey and creamy, its rich creaminess is enhanced by woody notes coming from the spruce bark that embraces the cheese inside the box.

History has it that the name “vacherin” was coined in order to tell it apart from “chevrotin”, another Swiss cheese made from goat’s milk. In the 19th century, Vacherin made from raw milk was already known as a fine cheese from the Les Charbonnieres area in Switzerland. However, the Vacherin that you can buy today is no longer made out of raw milk, but is made from thermized cow’s milk. But despite that, the flavor and the texture of the Vacherin Mont d’Or still remains thanks to the spruce bark strips that encircles the cheese which is actually sets its delicious taste.

In Switzerland, Vacherin Mont d’Or is considered  as a fall and winter cheese delicacy. The Swiss takes it as a meal in itself, pairing it with small boiled potatoes or butter potato pancakes (another Swiss local dish). But just like any cheese, Vacherin goes well with meat like slabs of ham. You can put in in your green salad or make a sandwich out of it using crunchy farm bread, some pickled onions, and some tomatoes.

But what makes the Vacherin Mont d’Or interesting is that, unlike any other kinds of cheeses, you can actually bake the Vacherin whole and eat it afterwards! Simply take the lid off, then wrap the bottom part of the box in aluminum foil and stuff it in your oven! Experts advise that if you have friends coming over, cut the Vacherin into small bite sizes for baking to make sure it is served optimally hot and that its creamy texture is maintained.

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Raclette Party: Tips to a Successful Raclette Cheese Party

Saturday, September 18th, 2010

The term Raclette actually has two meanings – it refers to both a meal and a type of cheese, which is (also) called Raclette Cheese. Raclette, the traditional dish, is done by melting cheese and scraping it off to a plate of boiled or roasted potatoes, pickled onions, grilled prawns, tomatoes, ham, or some marinated chicken or beef.

Raclette, the meal, is originally from Switzerland and is one of the most loved dishes in the region. On top of that, it is also very popular in other parts of Europe especially in France and Germany. The best Raclette Cheese is made in the alpine villages in the Swiss Alps, which is rumored to be the secret behind its very unique flavor and excellent melting characteristics. Raclette Cheese is also great for a classic cheese fondue, but the well known Raclette dish is a more exciting and interactive way of enjoying the delicious Raclette cheese.

While there are already modern electrical appliances or Raclette grills that are used to make the dish, some people still prefer to enjoy scraping cheese off a wheel in front of a campfire. However, even though the method of melting Raclette cheese has changed through the years, the Raclette meal is still very easy to prepare. Using the simplest of ingredients, anyone can host a festive and interactive Raclette party in no time!

Here are some useful tips to a successful Raclette Cheese Party:

If your table at home is too small to fit a Raclette grill and all the other ingredients, you can try putting the Raclette grill on top of a mini table so that you can have more room for the ingredients under the grill. Or if you want, you can just buy a smaller Raclette grill for more intimate Raclette parties.

If you are planning a Raclette party for a larger crowd and you are unsure if you can cover all the costs for the ingredients, you can ask your guests to bring something with them – pickled cucumbers, a jar of olives, a bottle of wine, some meat, etc. And because the ingredients need not be prepared beforehand, it will not be that much of a hassle for anyone.

In order to make sure that everyone gets a fair share of Raclette cheese as well as the other ingredients, it is better that you allocate a plate with a bit of everything in it to every person or to share between two. Aside from equally sharing the ingredients, this also minimizes the need to pass different ingredients around the table.

Melted Raclette Cheese served at home makes a delicious, hearty meal. At the same time, the meal itself is also highly sociable and is ideal for entertaining family and guests. So if you want a new and entertaining way to humor your guests, get some Raclette cheese and have a Raclette party!

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