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Cheese from Sweden
Hushållsost is a small Swedish 'household' cylinder of semi-hard cow cheese. Pasteurised milk is set with rennet at 30–32 °C, and the curd is heated to 35–40 °C, then moulded, salted and coated in paraffin. It is normally ready after about two months and has small irregular eyes and a mild, slightly lactic taste.
| Cow milk, pasteurised | [codex-c22] |
| Cultures of harmless lactic acid bacteria | [codex-c22] |
| Rennet or other suitable coagulating enzymes | [codex-c22] |
| Salt (sodium chloride) | [codex-c22] |
| Calcium chloride (optional)At most 200 mg/kg of milk | [codex-c22] |
| Sodium or potassium nitrate (optional)At most 50 mg/kg of cheese | [codex-c22] |
| Annatto and beta-carotene, alone or mixed (optional)At most 600 mg/kg of cheese | [codex-c22] |
| Water; caraway and clove for the spiced variant (optional) | [codex-c22] |
| Starter | lactic acid bacteria cultures |
Total time across the recorded steps: 2 months
What changes: The cow milk is pasteurised
The standard requires pasteurised milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hushållsost is a small Swedish 'household' cylinder of semi-hard cow cheese. Pasteurised milk is set with rennet at 30–32 °C, and the curd is heated to 35–40 °C, then moulded, salted and coated in paraffin. It is normally ready after about two months and has small irregular eyes and a mild, slightly lactic taste. Made in 6 steps over 2 months. The longest step, ripen, takes 2 months (El Salvador 1969).
| Main step | 2 monthsSet[codex-c22] | Ripen |
|---|---|---|
| Temperature | 30–32 °CSet[codex-c22] | Add cultures and rennet |
A small cylinder cheese with irregular eyes from pin-head to rice-grain size, set at 30–32 °C and ready after about two months. Its name lost protection in 2023 because it was an unreserved TSG.
The standard requires pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The Codex Alimentarius set a standard for Hushållsost in 1969 (C-22). The EU registered it as an unreserved TSG on 10 February 2004; under the 2012 rules that protection ran only until 4 January 2023. The Swedish Food Agency likewise records that Hushållsost was once registered as a TSG and that the protection ended on 4 January 2023.
