Sveciaost
Sveciaost is a Swedish cow's-milk cheese, made principally for domestic
consumption. It is simpler to make and cure than other Swedish cheeses
and often is made when conditions are not just right for making other
cheese.
It is made from whole, partly skimmed, or skim milk that usually has de-
veloped more or less acidity, and there is considerable variation in the
com-
postition of the cheese.
Sveciaost is made in much the same way as Gouda, and the cheese
resembles Gouda except that it has a more open texture. The curd is cut
to about the size of the common bean and is firmed considerably in the
vat,
the development of acidity is relatively rapid, the drained curd is
stirred
to prevent matting, sometimes spices are added, and the curd is salted
before
it is hooped and pressed. When the cheeses are removed from the press,
they may be immersed in salt brine at a temperature not over 59 F. for
3 or 4 hours, to harden the rind. The cheese are cured for several days
at a temperature of 59 to 65 F, then finally at 50 to 59 F. The cheeses
are flat, about 15 inches in diameter and 5 to 6 inches thick, and they
weigh
26 to 33 pounds. About 9 1/2 pounds of cheese is obtained per 100 pounds
of partly skimmed milk.
Analysis: Sveciaost made from partly skimmed milk - moisture, 42 to 43
percent; fat, 26.5 percent; protein, 25.5 percent; and salt, 1.5 percent.
USDA Ag. Handbook No. 54, 1953, Cheese Varieties and Descriptions, by
George P. Sanders
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