Andrehånds

Andrehånds is a Swedish cheese made from cow's milk. It is a semi-soft cheese with a mild flavor and a smooth, even texture. The cheese is often described as mild and slightly sweet, with a subtle tang.

The cheese is traditionally produced in the southern regions of Sweden, particularly in the provinces of Skåne and Blekinge. The production process involves pasteurizing the milk, adding a cheese culture, and then allowing the mixture to ferment. The curds are then cut, stretched, and kneaded to remove excess liquid and develop the cheese's texture.

Andrehånds is often served as a table cheese, which means it is served on its own without being paired with other foods. It is typically served at room temperature, allowing the consumer to appreciate its rich, buttery flavor. The cheese is also used in cooking and can be melted or grated over dishes.

In its traditional form, Andrehånds is a cylindrical block of cheese, typically weighing between 200 and 400 grams. The cheese is wrapped in paper or plastic to preserve its freshness. Modern Andrehånds producers have also introduced variations on the traditional recipe, such as flavored Andrehånds with herbs or spices.

Andrehånds has won several awards at cheese competitions in Sweden, acknowledging its high quality and unique flavor profile. The cheese is a popular choice among Swedish cheese enthusiasts and has gained attention from cheese aficionados abroad. Despite its increasing popularity, Andrehånds remains a relatively unknown cheese outside of its native region, making it a discovery for adventurous cheese lovers.