Meet Wrångebäck – a raw cow’s milk cheese from Sweden. With origins dating back to 1889, Wrångebäck has a storied history and a flavor to match.
Creamy and dense, Wrångebäck is a salty, savory umami bomb.
It is washed in salt water and aged on wooden planks for at least 14 months. These aren’t just any old wooden planks; these planks have been used for over 150 years!
That means that all of those magical microbes and bacterial cultures that live on those wooden planks have worked their magic on every single wheel of Wrångebäck for the last 150 years.
Now when I say the microbes are “working their magic,” I mean they’re eating the sugars, proteins, and fats in the milk and then expelling them (in the form of metabolic excretions) back in to the cheese. That’s (part of) how cheese gets its flavor!