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Fermentation Atlas

Sweden

19 ferments from Sweden, with how each is made.

19 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Birch sap wineAlcoholic drinks24 h – 3 days
HerrgårdsostCheeseat least 3 months10–18 °C
HushållsostCheese2 months
Leipäjuusto / juustoleipä (squeaky cheese)Cheese1.5 h6.6
Lutefisk (boundary: lye-cured fish)Other5–7 days9.8–10.9
Mesolithic pit-fermented fish (Norje Sunnansund)Fish and seafood0 %
Modern non-traditional tempeh (faba bean, lupin, oats)Soy and legumes6.1 days3.5–4.5
Nordic grogAlcoholic drinks
Precision-fermented brazzein (sweet protein)Other29 h30 °C6
SurströmmingFish and seafood42–56 days16–18 °C26 %6.7–7
Svecia PGICheeseat least 2 months1–1.5 %
VästerbottensostCheeseat least 14 months
ViiliFermented milk16–24 h20–22.5 °C6.4–6.6 → 4.27
PrästostCheese12–18 months
FilmjölkFermented milk12–36 h20–25 °C
Källarlagrad getost (cellar-ripened goat cheese)Cheese
KryddostCheese9–10 months
LångfilFermented milk
Tätmjölk (butterwort-started ropy milk)Fermented milk

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made