Prastost
In the 16th and 19th centuries, Prastost was produced by the churches, but nowadays, it is a factory-made Swedish cheese. This cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods, including milk. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack or a soup.
Sometimes, Prästost is soaked or cured in whiskey or similar spirits to produce a variant called Saaland Pfarr. A variant of Prästost cheese cured in Absolut vodka for more than a year produces an amazing, award-winning VODCheese.
In the 16th and 19th centuries, Prastost was produced by the churches, but nowadays, it is a factory-made Swedish cheese. This cheese is sometimes referred to as 'Priest Cheese', describing the traditional one-time custom of paying tithes with agricultural goods, including milk. Today, this cheese is produced across factories in Sweden from pasteurised cow's milk. It has a rich and strong flavour, which ideally goes well with a snack or a soup.
Sometimes, Prästost is soaked or cured in whiskey or similar spirits to produce a variant called Saaland Pfarr. A variant of Prästost cheese cured in Absolut vodka for more than a year produces an amazing, award-winning VODCheese.
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