Färskostar

Färskostar are a group of soft, unripened cheeses made from milk that are sold and consumed soon after production. They are characterized by a high moisture content and a mild, creamy flavor. The term covers several varieties produced in Sweden and other dairy-producing regions, typically eaten as a spread or used in recipes.

Production usually starts with pasteurized milk that is acidified with lactic cultures. Coagulation may be achieved with rennet or acid alone, forming a soft curd. The curd is cut and gently drained, and the resulting mass is often blended with cream to achieve a spreadable, smooth texture. Salt is added for flavor and preservation. The cheese is then cooled and packaged for sale. Because färskostar are not aged, they require refrigeration and have a relatively short shelf life compared with ripened cheeses.

Common varieties include plain färskost (naturell) as well as flavored versions with herbs, garlic, peppers, or fruit. They are widely used as a topping for bread or crackers, as a base for dips, or as an ingredient in savory and sweet dishes. Nutritional content varies with fat level and whether extra cream is added, but färskostar generally offer moderate protein with higher moisture and a softer texture than aged cheeses.

In the culinary landscape, färskostar are often contrasted with containing-from-scratch spreads like cream cheese or with drier cheeses such as cottage cheese, illustrating a spectrum of fresh, soft cheeses.