Bondost (sometimes spelled bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York.[1][2]
| Bondost | |
|---|---|
| Country of origin | Sweden |
| Source of milk | Cows |
| Texture | Firm |
| Aging time | 6–8 weeks |
This cow's-milk cheese is cylindrical in shape, about 13 cm (5.1 in) across and 9 cm (3.5 in) high. After the milk (either raw or pasteurized) is curdled, heated, cut, salted, stirred, pressed into forms, and immersed into brine for a day or two, the new cheese is ripened for six to eight weeks. Sometimes bondost is spiced with cumin or caraway seeds, which are incorporated into the curd just before it is molded.
It has a firm texture providing a mild tasting cheese that can be served as an appetizer or for snacking. When produced, it is brine cured, allowed to dry, and ready to serve in approximately 2 months. Several varieties are cured for 1 to 2 days, while the most flavorful varieties are cured for several weeks.
See also
edit
- List of cheeses – List of cheeses by place of origin
References
edit- ^ "Bond Ost". www.ingebretsens.com. Retrieved 2023-09-20.
- ^ "Bond Ost". nelsonsfoodpride.com. Retrieved 2023-09-20.
- Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P.; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. pp. 13–14
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