Some of the best cheese in Sweden

This is a story of how and why to make artisan cheese in Sweden. West of Skellefteå in Swedish Lapland, in a village called Svedjan, you’ll find a farm with some cows, sheep and cats, along with a summer café and in the centre of it all, the small diary for — Svedjan Ost.

This is the home of Johanna and Pär Hellström, and here they make some of the most enjoyed artisan cheese in Sweden, while caring for the land and the traditions.

Today Svedjan Ost produces five different cheese. In 1999, Johanna and Pär, with their kids, moved from their old homestead in Tarsmyran to the new farm at Svedjan. And at the same time, they started to make cheese. The success was almost immediate. Two years after they started, the first cheese from the dairy in Svedjan got great revues from the market and a few years later Pär and Johanna found their cheese on the menu of the Nobel Banquet.

Making cheese is a delicate matter. It’s a test of patience and all about attention to details. It comes down to ow you care for the cows, handling the milk and being a good shepherd for your lactic acid bacterias.

Soon their son Alfred started a bakery in the barn, next to the diary. And the café became an instant hit during the summers up north. The highly appreciated concept with cheese, milk and butter from the farm lead to Alfred opening Svedjan Bageri Söder in Stockholm. And every week, on Tuesdays, milk, butter, yogurt, and cheese are transported from Svedjan to Brännkyrkagatan 88 in Stockholm.

More on Svedjan Ost
https://www.svedjanost.se/

This is a production for Swedish Lapland TV
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Swedish Lapland – Your Arctic Destination
https://www.swedishlapland.com
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