{"id":41523,"date":"2022-08-10T16:06:23","date_gmt":"2022-08-10T14:06:23","guid":{"rendered":"https:\/\/stage.nordtec.se\/uncategorized\/ph-important-for-world-class-hard-cheese\/"},"modified":"2024-11-21T15:19:08","modified_gmt":"2024-11-21T13:19:08","slug":"ph-important-for-world-class-hard-cheese","status":"publish","type":"post","link":"https:\/\/stage.nordtec.se\/en\/customer-stories\/ph-important-for-world-class-hard-cheese\/","title":{"rendered":"pH important for world-class hard cheese"},"content":{"rendered":"\n
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Published 2022-08-10<\/p>\n\n\n\n

pH important for world-class hard cheese<\/p>\n<\/div><\/div>\n\n\n\n

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\"Almnäs<\/a>
The former distillery at Almn\u00e4s Bruk produces 50 tons of world-class hard cheese annually.<\/em><\/strong><\/figcaption><\/figure>\n<\/div>\n\n\n

Almn\u00e4s Bruk in Hjo on the western shore of Lake V\u00e4ttern produces Sweden’s oldest cheese brand and hard cheese that is among the best in the world. The farm dairy has increased production rates to meet growing demand from customers around the world.<\/span><\/p>\n\n\n\n

We had a chat with Kerstin Johansson, cheesemaker at Almn\u00e4s Bruk, where a long tradition of craftsmanship lives on in a modern, sustainable spirit.<\/p>\n\n\n\n

Can you tell us briefly about Almn\u00e4s Village?<\/strong>– Almn\u00e4s Bruk is first mentioned in a monk’s letter from August 14, 1225. To celebrate this, we have a cheese called Anno 1225. Almn\u00e4s Bruk has been run by the Berglund family for four generations and is today an organic and environmentally certified farm with agriculture and forestry, milk production and cheese making.<\/p>\n\n\n\n

How long have you been making cheese?<\/strong>– Cheese has been made here since the mid-1830s. Wr\u00e5ngeb\u00e4ck, the cheese we produce most, was registered in 1889 and is Sweden’s oldest cheese brand.<\/p>\n\n\n\n

– The current cheese factory is the fourth of its kind and was set up in 2008 after cheese production had been suspended since 1961. We are located in the old distillery on the farm. So if we get tired of cheese, we can always switch to cheese (laughs).<\/p>\n\n\n\n

How many types of cheese do you make and how big is the production?<\/strong>– We make four different cheeses. Wr\u00e5ngeb\u00e4ck and Almn\u00e4s Tegel we make the most of. In addition, we also produce Almn\u00e4s 1 liter and Anno 1225. We currently make about 50 tons of cheese per year.<\/p>\n\n\n\n

All cheeses have a clear historical link. Is it important to you?<\/strong>– It is very important that there is a connection to the farm and that each cheese has a history. Almn\u00e4s Tegel, for example, is named after a former brickworks on the farm. 35-40% of our cheese is exported, including to North America, where they are very interested in the history of the cheese and really go for it.<\/p>\n\n\n\n

You have won several awards over the years. Which award are you most proud of?<\/strong>– The coolest success was when we took fourth place in the World Cheese Awards with Almn\u00e4s Tegel. We competed with 3 472 cheeses from 41 countries, including Gruy\u00e8re, Comt\u00e9, Parmigiano Reggiano (better known as Parmesan).<\/p>\n\n\n\n

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