Kräftskiva and Västerbotten pie

Cheeses for Kräftskiva and Västerbotten pie

Crayfish parties are held in Sweden through August, a custom that began when the crayfish catch was legally limited to late summer; the kräftpremiär in early August no longer has legal force but still marks the start. Crayfish boiled with crown dill are eaten cold with the fingers, with snaps, songs, paper hats and lanterns. Beside them on the buffet is västerbottenpaj, a quiche of eggs, cream and grated Västerbotten cheese, a hard, granular cow's-milk cheese made in Burträsk in northern Sweden since the nineteenth century. Its sharp, salty flavour suits the crayfish and the akvavit.

The cheeses

VästerbottenSharp, crumbly cheese for the crayfish-party pie.