CHEESE PLATE FROM BRYGGERIET I GÖTENE 12. AUGUST 2022
The vision of the company is to provide cheese to friends that have interest in tasteful cheese. As affineur they refine cheese by giving care and time in the cellar maturing rooms. You can describe the ripening process as a continuous digestion, where micro organisms get their nutrients from the cheese, from sugars, fats and proteins. These processes give us fragrance, texture and taste, that differs over time.
Bryggeriet i Götene established 2014 is driven by Ulrika och Anders Åkesson. They have long experience from cheese business and production. They have other profession on daily basis and do their affinage with lots of love to their tasteful and delicious cheeses.
The region, Skaraborg, has a long tradition of animal husbandry and has been a cradle for many dairy innovations and entrepreneurship. The history tells us about small farmstead cheese producers, cooperative dairies and wealthy mansions providing both cheese and education. You are on historic land when it comes to Swedish cheese tradition.
Bryggeriet i Götene cooperates with excellent cheese makers and select only high quality young cheese for their affinage. The cheeses are handled and cared for for several months, even years before it will be presented on a cheese plate.
Three Swedish types of cheese – refined by the affineur
Bryggeriets Gräddost 38% (Swedish full fat cheese)
Produced May 2021 at Påverås gårdsmejeri. Unpasteurised milk from cow race Simmenthal (Fleichveh).
Traditional Swedish semi-hard pressed cheese. Coagulant: Animal rennet.
Källarlagrad svensk cheddar 32% (Swedish cheddar cheese)
Produced August 2020 at Kvibille mejeri. Pasteurised cow’s milk.
Traditional Swedish cheddar cheese. Coagulant: Cheese enzyme (either from most common Aspergillus Niger or Rhizimucor miehei (used for organic production mainly)
Källarlagrad svensk Herrgård 28% (Swedish emmenthal cheese)
Produced February 2021 at Götene mejeri. Pasteurised cow’s milk.
Traditional Swedish cheddar cheese. Coagulant: Cheese enzyme (either from most common Aspergillus Niger or Rhizimucor miehei (used for organic production mainly)
Two cheeses from East Frisian dairy sheep
Bredsjö Hård 30% (Swedish pecorino cheese)
Produced October 2021 at Bredsjö Blå. Lowpasteurised milk from East Frisian dairy sheep
Innovative pecorino type, matured in cave. Animal rennet.
Bredsjö Blå 30% (Swedish blue veined cheese, Roquefort type)
Produced May 2021 at Bredsjö Blå. Lowpasteurised milk from East Frisian dairy sheep.
Cave matured blue veined cheese. Animal rennet.
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