Svecia
A semi-hard cheese in cylindrical form with a diameter of 35 centimetre and a weight of 12-15 kg. The surface of the cheese is waxed. The colour of the cheese is uniform, light yellow to yellow. The section surface has small irregular holes which are uniformly distributed.
The cheese is stored for 2 months or more and the taste becomes mildly acid and full-bodied. The cheese has a creamy soft consistency, it is firm somewhat resilient and tender.
Limits for fat and water content: Fat content in the cheese: 28% - Fat in the dry matter: 45% - Water content in the non-fatty matter: (ripened cheese) 53-57%. Salt content: (normal) 1.0-1.5%
The cheese can be made a low-fat with a fat content of 17% in the cheese, (30% fat in the dry matter). Water content in non-fatty matter (ripened cheese): 52-56%. It is also possible to make Svecia with a fat content of 33% in the cheese (55% fat in the dry matter). The water content in non-fatty matter is then 56-60%.
Svecia is a typical cheese produced in the low-laying areas all over Sweden. Probably the tradition of making Specie dates back to the 13th century. The name Svecia has been used for the product since 1920, and originates from the geographical name in Latin language "Suecia", however in dictionaries and in common language "Svecia" now represents this Swedish cheese. There has never been any production of Svecia outside Sweden.
The milk which is used for cheese-making is low-pasteurised to 72C and the curdling milk is tempered to approximately 30C. Lactic acid enzymes is added in order to compensate for the enzymes which disappear when the milk is pasteurised. The coagulation of the milk implies that rennet is added in order to make the proteins, (the casein) coagulate. The curd, (the coagulated milk) is then cut and stirred. The whey is run off gradually. The cheese curd, which is about 30C, is then heated to 37 to 42C and the cheese curd is stirred. Salt is added. The curd particles is put in moulds with inclusion of air between the curd particles - this gives the cheese the surface with irregular small holes.
The
Svecia is salted in the brine to 1.0 to 1.5% salt content in the matured
cheese. The cheese is matured in dry store for at least 2 months to get
its characteristic taste.
