Wrångebäcksost

Documenti Ufficiali & Fonti

• Atto di registrazione EUR-Lex

1. eAmbrosia — Wrångebäcksost (PDO-SE-02413)
2. cheese.com — Wrångebäck Sweden
3. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Wrångebäcksost (EUR-Lex, JOC_2022_040_R_0016) Ripening period: Not less than 9 months. Weight: 8-13 kg. Moisture content: 34-38 % Fat content: 34-38 % Fat in dry matter: 55-60 % Protein content: 21-24 % Salt content: 1,7-2,1 % Volatile carboxylic acids: 14-27 mmol/kg Free amino acids: 32-46 g/kg Ratio of oleic acid to palmitic acid: 0,8-0,9 3.3. Texture: The cut surface is compact with occasional holes. Consistency: Firm and creamy with crystals. Aroma: Slightly sour with notes of barnyard and milk. It is those same conditions that enable the proteolysis and relatively high arginine deamination that give rise to the intense aroma formation of ‘Wrångebäcksost’. Taste: Full and complex with a long aftertaste, elements of umami and barnyard, a pronounced saltiness and some sweetness. Description of the product to which the name in (1) applies ‘Wrångebäcksost’ is the name of a semi-hard cheese made from thermised organic full-fat cow’s milk. ‘Wrångebäcksost’ exhibits the following characteristics: Shape: The cheese is cylindrical and has a diameter of 30-45 cm and a height of 10- Imported feed may only be used in the event of extreme weather conditions that may cause a shortage of farm-produced feed. ‘Wrångebäcksost’ is made from fresh unpasteurised organic whole cow’s milk produced in the area referred to in point 4. The properties of ‘Wrångebäcksost’ differ markedly from those of the traditional semi-hard European cheeses made from thermised milk. The washing with a salt solution results in the growth of mould bacteria, including Brevibacterium linens ssp., on the cheese.