Svecia facts for kids

Svecia (also called Sveciaost, where ost means cheese) is a popular Swedish cheese. It is a type of semi-hard cheese made from cow's milk. Svecia cheese has a creamy feel and a light yellow color. You might notice small, uneven holes inside it. It also has a slightly tangy taste. This cheese usually comes in cylinders covered in wax, each weighing about 12 to 15 kilograms.

What is Svecia Cheese?

Svecia is known for its unique texture and flavor. It's a versatile cheese that can be enjoyed in many ways. People often eat it on sandwiches or as part of a cheese board. Its mild taste makes it a favorite for many.

A Taste of Sweden

Svecia cheese has a distinct, mildly acidic flavor. This taste comes from the way it is made and aged. The small, irregular holes are a natural part of its structure. They form during the cheese-making process. The light yellow color is also typical for this kind of cheese.

A Bit of History

Swedish hard cheeses have been made for a very long time. Some methods might even go back to the 13th century. However, the name Svecia is much newer. It comes from the Latin word Suecia, which means "Sweden". This name was first used in 1920. So, while the cheese-making tradition is old, the name Svecia is from the 20th century.

How Svecia Cheese is Made

Making Svecia cheese follows a process similar to many other semi-hard cheeses. It involves several important steps. These steps ensure the cheese gets its special texture and flavor.

From Milk to Curds

First, the cow's milk is pasteurized. This means it is heated to about 72 degrees Celsius to kill any harmful bacteria. Then, the milk is cooled down to around 30 degrees Celsius. Next, Rennet is added to the milk. Rennet helps the milk thicken and turn into solid pieces called curds. Special lactic acid enzymes are also added. These enzymes replace the natural ones that were removed during pasteurization.

Shaping and Aging

Once the curds form, they are cut into smaller pieces. The cheesemakers then stir the curds and slowly drain away the liquid. After that, the curds are heated again to about 40 degrees Celsius. This helps remove even more moisture.

After the curds are drier, Salt is added to them. The curds are then gently placed into molds. They are packed loosely enough to leave small air pockets. These air pockets are what create Svecia's tiny holes. Finally, the cheese is soaked in a salty water bath called brine. This step adds more salt, bringing the total salt content to about 1.0 to 1.5 percent. The cheese is then aged in a dry place for at least two months. Some Svecia cheeses are aged for more than a year to develop a stronger flavor.

See also

In Spanish: Svecia para niños