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]
| Ädelost | |
|---|---|
 | |
| 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 |
Notable characteristics
editNotable 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
editReferences
edit- ^ 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
edit
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