Prästost: Difference between revisions
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:''Fresh, whole milk is set with rennet at a temperature of 90°F. When the curd is very firm, it is cut coarsely, then put in a sieve to allow the whey to drain off. The curd is collected in a cloth and kneaded to expel more whey. Whisky is mixed with the curd, then the curd is packed in a basket and salt is sprinkled on the surface. Curing is done in a cool, moist cellar. The cloth covering is changed daily for 3 days, and the cheese is washed with whisky after the third day.''<ref>{{cite book|author1=Doane, C.F. |author2=Hargrove, Robert C. |author3=Lawson, H.W. |author4=Matheson, K.J. |author5=Sanders, G.P |author6=Walter, Homer E. |title=Cheese Varieties and Descriptions|year=1969|publisher=U.S. Department of Agriculture}} p. 95.</ref> |
:''Fresh, whole milk is set with rennet at a temperature of 90°F. When the curd is very firm, it is cut coarsely, then put in a sieve to allow the whey to drain off. The curd is collected in a cloth and kneaded to expel more whey. Whisky is mixed with the curd, then the curd is packed in a basket and salt is sprinkled on the surface. Curing is done in a cool, moist cellar. The cloth covering is changed daily for 3 days, and the cheese is washed with whisky after the third day.''<ref>{{cite book|author1=Doane, C.F. |author2=Hargrove, Robert C. |author3=Lawson, H.W. |author4=Matheson, K.J. |author5=Sanders, G.P |author6=Walter, Homer E. |title=Cheese Varieties and Descriptions|year=1969|publisher=U.S. Department of Agriculture}} p. 95.</ref> |
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== translation from the swedish page == |
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=== Prästost === |
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Prästost in the packaging and on the barrel. |
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Prästost is a semolina squeaky hard cheese from cow's milk, closely related to Svecia and 45-50% fat in dry matter. Originally, the manufactured from the tenth milk on Smålänska rectories, thereby adding to the cheese milk elderly, acid cheese curd. |
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Prästost are often in the middle and ripe flavor with a slightly stronger flavor. |
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Swedish Dairy owns the brand Priest, registered in 2001, which means that the dairies affiliated to the organization often chooses to sell his priest cheese brand Priest. |
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=== History === |
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The word Prästost cheeses occur the first time in Everyday sorts as Smålands or 'Prästost cheeses. [1] At the time, the farmers would pay a so-called tenth annual church tax to the priest. In Småland, who was one of the country's main areas of dairy and cheese production, cheese could serve as payment of tithes. Frequently cheeses made on skimmed milk but the priest wanted to give the most beautiful thing they had and so was the cheese on the non-foamed milk. They called priest cheese cheese and you could even have a little cream. |
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These cheeses were not some squeaky cheese grits that today's priest cheese. First produced in 1786 the first dawn squeaky cheese after the Swiss model of Marsvinsholm in Skåne and around 1820 began the new osttillverkningstekniken spread to Vastergotland. [1] |
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In the middle of 1800, the Dairy business really begins in Sweden and hemystningstraditionerna turned into more modern forms. |
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==References== |
==References== |
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Revision as of 12:43, 1 June 2017
Prästost ("priest cheese") is a Swedish cheese with historical roots in Sweden's one-time custom of paying tithes with agricultural goods including milk.[1] It was common for the church to make cheese from this milk from the 16th though 19th centuries. Today, this style of cheese once produced in churches across Sweden is factory-made from pasteurized cow's milk.
Prästost is sometimes soaked or cured in whisky or other spirits; Saaland Pfarr is one such whisky-soaked variant.[2] A version of prästost aged for 12 months and cured in Absolut vodka has been marketed as VODCheese.[3]
A 1969 USDA booklet describes the manufacturing technique for one whisky-cured style of prästost:
- Fresh, whole milk is set with rennet at a temperature of 90°F. When the curd is very firm, it is cut coarsely, then put in a sieve to allow the whey to drain off. The curd is collected in a cloth and kneaded to expel more whey. Whisky is mixed with the curd, then the curd is packed in a basket and salt is sprinkled on the surface. Curing is done in a cool, moist cellar. The cloth covering is changed daily for 3 days, and the cheese is washed with whisky after the third day.[4]
References
- ^ Ridgeway, Judy. The Cheese Companion: The Connoisseur's Guide. Quintet Publishing. ISBN 0-7624-0500-7. p. 20
- ^ Carlton Brown, Robert (1955). The Complete Book of Cheese. Gramercy Publishing Company: New York, 1955.
- ^ Cheese, Sweden. Product review. Igourmet.com, 2007.
- ^ 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. p. 95.