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Prästost

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description Prästost Overview

Prästost, also called Swedish priest’s cheese, is a traditional Swedish cow’s-milk cheese whose name reflects the historical practice of paying church tithes with agricultural goods, including dairy products. Modern versions are factory-made from pasteurized milk and are generally semi-hard to hard, with a yellow body, small holes, and a flavor that ranges from mild to more pronounced as the cheese matures. It is used as an everyday table and cooking cheese in Sweden. [Svenska Ostklassiker](https://www.svenskaostklassiker.se/praest/)

help Prästost FAQ

Why is prästost called Swedish 'priest cheese'?

The name goes back to Sweden's historical tithe system, under which parishioners paid church tithes partly in milk and other farm goods delivered to the parsonage. Priests and their households turned that milk into long-keeping cheese, which became known as prästost. The practice dates to the period before tithes were abolished in Sweden in the 19th century.

What does prästost taste like, and how long is it aged?

It is a firm cow's-milk cheese with a rich, nutty, slightly sharp flavor that deepens with age, typically from several months up to about a year. Some versions are rubbed or washed with whiskey, a traditional flourish used by Swedish producers. The body is usually dense and can develop small crystals in well-aged wheels.

Is prästost made from raw or pasteurized milk?

Modern prästost is factory-made from pasteurized cow's milk, which is what you will find in Swedish supermarkets and most exports. Historically, the tithe cheeses made at parsonages would have been raw-milk farmhouse products. Traditional-style raw-milk versions are rare today.

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