Wrångebäck Cheese from Sweden

Wrångebäck, pronounced “vrong-ye-beck,” is one of Sweden’s most loved cheeses, enjoyed by Swedes ranging from early 20th century North Pole explorers to the country’s royal family. It comes from the Almnäs Bruk estate, located about midway between Stockholm and Copenhagen. They've been raising animals and making cheese there since monks first bought the land in 1225. Today, they use the raw milk of their own herd of Holstein cows to make these wheels with an unassuming appearance but a knock out flavor.

It starts tangy and slightly grassy like a good cheddar, then builds to a sweet, nutty, creamy finish like you'd find in a Gruyère. The texture is dense, creamy and luscious. The result is mouth watering, like a juicy steak in cheese form.

Wrångebäck is a fabulous addition in your next batch of fondue or savored on a cheese plate. I love to serve it with salami and spicy cornichons. It pairs equally well with a rich Cabernet Sauvignon or your favorite IPA.

Cow's milk
Unpasteurized (Raw)
Traditional rennet