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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: brentphx on March 09, 2013, 04:52:00 PM

Title: Hushallsost?
Post by: brentphx on March 09, 2013, 04:52:00 PM

I was on a flight yesterday, the person seated next to me was bringing home a half wheel of Hushallsost from a small town in Ga. She said it was really good, so much so that she was carrying some home! I searched but cannot find a recipe anywhere. It was semi-soft, small air bubbles, and smelled good... Although I didn't make her open it for a taste test :)  I've read up on it a bit, it's only a 60 day ripening time... Thought I might try making a wheel...but I can't find a recipe or which cultures to use! Anyone seen a recipe for this one??

Title: Re: Hushallsost?
Post by: mjr522 on March 09, 2013, 07:21:29 PM

wikipedia says it's close to port-salut: http://en.wikipedia.org/wiki/Hush%C3%A5llsost (http://en.wikipedia.org/wiki/Hush%C3%A5llsost)

Title: Re: Hushallsost?
Post by: Michael S on March 18, 2013, 07:27:27 AM

Hushållsost is not any cheese you offer to your friends for the taste. It is normally found as a spread for breakfast on a regular Monday ;) It is inexpensive and has hardly any flavor.

Here is a picture of my cave/fridge.
(http://www.fildela.com/bilder/img0481.jpg)
To the left is 10 lbs of really cheap Gouda that I will cold smoke when the weather permits. In the middle lies the Haloumi in brine, fresh from yesterday :) and to the right 6 lbs of port salut as I try to agine, I'm guessing that they are ready for Christmas.

It is not uncommon here in Sweden to buy a few pieces of hushållsost and store them in a year or so in the fridge, to develop better flavor and texture. I would guess that if you make a port salut and taste of it after one or two months of aging, you are probably close to the taste of a Hushållsost.

Title: Re: Hushallsost?
Post by: Boofer on March 18, 2013, 02:05:23 PM

Well that's confusing. ???

Hushallsost is described as a semi-hard cheese with 26% fat.
Port Salut (Trappist cheese) is described as a semi-soft cheese with 72% fat.

The Port Salut I have tasted has been semi-soft, ripening to oozy, and has been quite tasty.

-Boofer-

Title: Re: Hushallsost?
Post by: Michael S on March 18, 2013, 05:50:22 PM

I think there is a big difference between Port Salut in Sweden and America.
Here in Sweden, it counts as a cheese with not so developed flavor.

Sorry to say it, but common people in Sweden want cheese with no taste at all. The cheaper, the better.
Hushållsost normally costs 4.5 $ / lbs, Port Salut is a bit more expensive, maybe $ 6 / lbs and Västerbotten cost from $ 10 / lbs.

When you go to the store there is a lot of hushållsost to buy  ;)
So by agine the Port Salut or hushållsost yourself, you get a cheese that taste good for a low price.