Hushållsost
Hushållsost is classified as a semi-hard, full-fat cylindrical cheese, with small, grainy holes, a smooth consistency, mild, slightly sour. The cheese is pre-packaged in plastic film. Cow's milk is used. The cheese is cylindrical in shape, with slightly convex sides.
The measurement and weight of a whole, uncut cheese is as follows:
1. Cylinder: diameter 13,5 cm. Height: 10-15 cm. Weight: 1,8-2,5 kg.
2. Cylinder: diameter 10 cm. Height: 10 cm. Weight: 1-1,2 kg.
The shape of the holes is irregular and they vary in diameter between 2 and 6 mm. The consistency is uniformly meltable, soft, easy to slice, and slightly elastic. The taste and aroma are mild and slightly sour.
High-quality cow's milk is important to production. The milk used for coagulation is pasteurised at 72 °C for 15 seconds. Hushållsost is characterised by a short period between starter addition and pressing lasting around 105-115 minutes. The vat milk is heated to 30-35 °C and at the same time 0,5-1 % starter culture is added. Fermentation takes place while stirring for around 15-45 minutes. Around 30 ml natural bovine rennet is added per 100 kg of coagulated milk. The stirring is completed. The curd is broken apart. Pre-stirring, drawing off the whey, addition of water, mid-stirring, draining off the whey and post-stirring are then carried out. The whey is then drained. Finally, cheese presses are filled with the curd. The cheeses are ‘self-pressed’ (i.e. the cheese is compacted under the weight of its own mass) and turned under raised temperatures of 25-50 °C and high humidity (75-100 % relative humidity). The cheeses are then laid in a water bath. They are subsequently placed in salting trays. The cheeses are pre-packed in plastic film and stored at between + 4-15 °C for an average 60 days.
Hushållsost was originally produced on farms in subsistence farming. Hushållsost is named in documents dating from 1898. The name is therefore traditional. Hushållsost is characterised by a short period between starter addition and pressing and the fact that cheese is ‘self-pressed’ under high humidity and at high temperatures during production. The bacterial activities of the cheese are largely dependent on the coagulation process and the subsequent temperature at which and period of time for which the curd is processed. This gives Hushållsost its own special character. The cheese is relatively small, cylindrical, and weighs between 1 and 2 kg. It has a smooth surface and is scattered with small, grainy holes. Its consistency is juicy, uniform and smooth, but it is still easy to slice. Its taste is very mild and slightly sour, particularly pure and fresh.
