Herrgårdsost
A semi-hard Swedish cow's milk cheese with a waxed rind and nutty flavor.
Herrgårdsost is a semi-hard cheese from Sweden made using pasteurized part-skim cow's milk. It features small round holes, a waxed surface, and offers a mild, creamy, and nutty taste profile.
- Semi-hard Swedish cheese made from pasteurized part-skim cow's milk.
- Features a waxed surface and small round holes created by propionic bacteria.
- Tastes mild, nutty, and creamy.
- Wheels measure about 40 cm in diameter and weigh around 14 kg.
- Marketed under the Herrgård trademark since 2004.
What is Herrgårdsost?
This cheese is a semi-hard variety produced in Sweden. It is crafted from cow's milk that undergoes pasteurization. The final product typically takes the shape of a wheel, measuring approximately forty centimeters in diameter and twelve centimeters in width. Each wheel weighs roughly fourteen kilograms. The exterior is covered in wax, while the interior paste contains small, round holes. The flavor is characterized as mild, with distinct notes of nuts and creaminess.
Where does Herrgårdsost come from?
Production began at Swedish manor houses during the nineteenth century. The name translates directly to Manorhouse cheese, reflecting these historical origins. In modern times, commercial production is managed under the registered trademark Herrgård. This brand has been marketed since two thousand four by Svenska Ostklassiker AB, which operates as a subsidiary of Svensk Mjölk.
What does Herrgårdsost taste like?
The taste profile remains mild throughout its aging process. Eaters detect a creamy texture alongside a pleasant nuttiness. The presence of carbon dioxide bubbles creates small holes within the paste, contributing to the overall mouthfeel. These physical characteristics support the gentle and approachable nature of the flavor.
How Herrgårdsost is made
Manufacturing starts with pasteurized part-skim cow's milk. Bacterial starters are added to introduce lactic acid bacteria for acidification and propionic bacteria to generate carbon dioxide. Rennet is used to curdle the soured milk. The mixture is heated to no more than forty-three degrees Celsius. After draining the whey, the curd is pressed into wheels. Salting occurs via brine, followed by a wax coating. Aging follows this preparation phase.
Herrgårdsost, drawn
How Herrgårdsost is eaten and cooked
No details exist on how it is served, cooked, or paired with other foods.
Herrgårdsost in the world's kitchens
The cheese is identified as Swedish. No further details are provided about specific regional cuisines or cultural eating habits beyond its national origin.
At a glance: where it turns up
Cuisines
Custom and folk tradition
Historical tradition links the cheese to Swedish manor houses in the nineteenth century. Modern production involves corporate entities rather than traditional herding practices.
Protection and trade
Since two thousand four, the cheese has been sold under the registered trademark Herrgård. Ownership lies with Svenska Ostklassiker AB, a subsidiary of Svensk Mjölk. This structure indicates a centralized commercial distribution model rather than fragmented artisanal trade.
Questions people ask about Herrgårdsost
What kind of milk is used to make Herrgårdsost?
It is made from pasteurized part-skim cow's milk. Lactic acid and propionic bacteria are added to acidify the milk and create gas bubbles.
Where does Herrgårdsost come from?
It originates from Sweden, where production began at manor houses in the nineteenth century. Today it is commercially produced under the Herrgård trademark.
How long is Herrgårdsost aged?
The cheese is aged for at least three or four months. Production often continues for up to one or two years before release.
What does Herrgårdsost taste like?
It has a mild flavor profile described as nutty and creamy. The texture includes small round holes within the semi-hard paste.
Good reading and sources
The facts on this page come from the Wikipedia article "Herrgårdsost", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
More from Sweden
All the cheeses of Sweden
🇸🇪 SwedenGrevé
A semi-hard Swedish cow's-milk cheese with a nutty, slightly sweet flavour.Cow · Semi-hard · Nutty
🇸🇪 SwedenHushållsost
A mild, semi-hard Swedish cow's-milk cheese aged for about two months.Cow · Semi-hard · Tangy and lactic
🇸🇪 SwedenPrästost
A semi-hard Swedish cow's-milk cheese with a mild, nutty flavour and a washed rind.Cow · Semi-hard · Nutty
Its cousins elsewhere
All semi-hard cheeses
🇸🇾 SyriaTresseجبنة مشللة
A braided Syrian string cheese with a nutty aroma and springy texture.Cow · Semi-soft · Nutty
🇺🇸 United StatesMuenster
A semi-soft American cow's-milk cheese with a smooth texture and an orange rind dyed with annatto.Cow · Semi-soft · Nutty
🇨🇦 CanadaOka
A semi-soft washed-rind cow's milk cheese from Quebec with a copper-orange rind.Cow · Semi-soft · Pungent and funky
🇺🇸 United StatesBrick cheese
A Wisconsin cow's-milk cheese shaped like a brick with an orange rind.Cow · Semi-hard · Sweet and caramel