Cheese making has
a long history at Almnäs...
Cheese maker Hans Stiller was responsible for
the cheese making at Almnäs in the 1950´s. Mr
Stiller helped us with the original recipe and
secrets of the traditional “Wrångebäck Sweden”
cheese, when production was restarted after a 45
year break.
At present we
are making three different kinds of cheese
Wrångebäck Sweden®
A traditional Swedish
pressed, hard cheese made in accordance with
the original recipe used on our farm from
the 18th hundreds until 1961, when production
took a break. We are now relaunching our old
traditional cheese – the very first officially
registered Swedish cheese!
This is a cheese with fairly
large holes and thus considered to be the model
of what today is known in Sweden as “a Swedish
manor cheese”. On the side of the cheese its
name has been imprinted from the start.
Wrångebäck Sweden is a cheese
that will be matured from nine to fifteen
months. It weighs approximately 8 kg.
Almnäs Tegel™
Almnäs Tegel is a cheese
which in its shape is inspired by the hand
made bricks made on our farm from the 17th
century and onwards.
The cheese weighs about 25 kg
and has a redish colour which is obtained
through a natural process of brushing the cheese
regularly with saltwater. We will keep this
cheese in storage for at least twelve months
probably closer to twenty-four.
When the manor at Almnäs was
built in the mid 17th century, brick
for the house was handmade and dried on the
ground in the sun. Small children had a good
time playing on the drying bricks leaving their
footprints. Thus a child´s footprint was the
logotype of our brick production that continued
for over 250 years and is today the logotype for
our farm and this particular cheese.
Anno 1225™
This is a cheese which in its
production methods and storage is inspired by
cheese making in the middle ages – hence its
name. We hand press the cheese in baskets
inspired by old cheese baskets belonging to
a regional farming museum. In Sweden a basket is
considered to be the first cheese mould to have
been used.
The pattern of the basket can
be seen on the surface of the cheese. We allow
the cheese to obtain a natural surface from the
natural bacteria in its cave. We let the Anno
1225 mature for five to six months. Average
weight is 2.5 kg.
