The Hushållsost TSG is a cheese classified as fat, which is semi-hard, produced from high quality pasteurised cow's milk.
Production Method
The milk is pasteurised at a temperature of 72°C for 15 seconds, and is then brought to 30-35°C and inoculated with 0.5-1% of enzymes. Successively, fermentation takes place during mixing, and this stage lasts between 15-45 minutes. At this point, approximately 30 ml of natural bovine rennet is added for 100 l of milk, and the curd obtained is broken at the end of the mixing stage. The following steps are: initial mixing, extraction of whey, addition of water, intermediary mixing, elimination of whey and final mixing. The successive stage includes the shaping and pressing of the cheeses, which takes place under their own weight at a temperature of 25- 50°C, in a very humid environment. The moulds obtained are immersed in water and subsequently salted by immersion. The cheeses are then prepackaged in cling film and left to ripen, which has an average duration of 60 days, at a temperature between 4°C and 15°C.
Appearance and Flavour
The Hushållsost TSG has a cylindrical shape, is relatively small and weighs between 1 kg and 2 kg. The rind is smooth, the paste presents very small holes and a juicy, compact and soft consistency, yet very easy to cut all the same. The taste is sweet and slightly sour, particularly pure and fresh.
Production Area
The tradition territory of Hushållsost TSG covers about the whole area of Sweden.
History
The origins of the Hushållsost TSG are ancient. Traditionally, this cheese was produced in the agricultural companies with the sole objective of subsistence. Documents dated 1898 have been found, in which the Hushållsost TSG is mentioned as one of the most appreciated and consumed Swedish cheeses.
Gastronomy
The Hushållsost TSG should be kept wrapped up in waxed paper in the less cold part of the refrigerator, and never in the freezer. Before it is served, it is advised to leave it at room temperature for at least 1o minutes. This typical cheese is usually presented diced and served with a glass of valued champagne. The taste combination produced by the encounter of the cheese with the champagne creates a fascinating pear aftertaste. This cheese can also be served with a glass of dry white wine.
Marketing
The product is commercialised as Hushållsost TSG. It is sold pre-packaged in cling film, and the whole moulds have a weight varying between 1 kg and 2 kg.
Distinctive Features
The main characteristic of the Hushållsost TSG are the shortness of its productive cycle, which lasts between 105-115 minutes, and the fact that the moulds are pressed under their own weight. Furthermore, the high humidity and the temperature characterising the entire processing contribute to lending the Hushållsost TSG its typical character.
