Ädelost
Ädelost | |
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Country of origin | Sweden |
Source of milk | Cows |
Pasteurized | Yes |
Texture | Creamy |
Fat content | 50% |
Dimensions | 18 cm x 10 cm |
Weight | 2.5 kg |
Aging time | 2-3 months |
Ädelost (literally meaning "noble cheese" or "fine cheese") is blue cheese from Sweden, made from pasteurized cow's milk.[1][2] Swedish-made cheese, which is called "ädelost" or "ädel", is generally made from cow's milk and can be said to be a Swedish version of the French blue cheese.[3][4]
Notable characteristics
Notable characteristics include a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind and typically comes in cylinders of 18 cm (7.1 in) in diameter by 10 cm (3.9 in) in height, with a finished weight of 2.5 kg (5.5 lb). Ädelost has a fat content of 50% and ripens in 2 to 3 months. It is often used as a table cheese.
See also
- Danablu from Denmark
References
- ^ Harbutt, Juliet (2009). The World Cheese Book. New York, NY (USA): D K Publishing. p. 250. ISBN 978-0-7566-5442-9. Retrieved 18 August 2012.
- ^ Heinrich Mair-Waldburg (1974), Handbuch der Käse: Käse der Welt von A-Z : eine Enzyklopädie, Volkswirtschaftlicher Verlag, p. 269
- ^ "Kvibille Ädel". Archived from the original on 6 October 2008.
- ^ "Spisa.nu". www.spisa.nu (in Swedish). Retrieved 2022-05-19.
Further reading
- Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair - Google Books
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- Aura
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- Bellingham Blue
- Bleu Bénédictin
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- Bleu des Causses
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- Bleu de Gex
- Bleu du Vercors-Sassenage
- Bleuchâtel
- Blue Castello
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- Cabrales cheese
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- Cheshire cheese
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- Danish Blue
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- Fourme d'Ambert
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- Gamalost
- Gorgonzola
- Kraftkar
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- Lymeswold cheese
- Maytag Blue cheese
- Norbury Blue
- Oxford Blue
- Picón Bejes-Tresviso
- Rokpol
- Roquefort
- Saint Agur Blue
- Shropshire Blue
- Stichelton
- Stilton cheese
- Valdeón cheese
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