All sides SEARCH AMONG OUR PRODUCTS Search freely OTHER CHOICES ASSORTMENT MILK TYPE COUNTRY Home Our cheeses The business Just like wine… Instead of its own production and dairy, Wernersson Ost specializes in the storage and processing of cheese. That way we can handle a large assortment from all corners of the world. But the cheese that comes here is rarely ready to be enjoyed immediately. Just like a wine, cheese receives its climax only after careful storage. The storage With us, the cheese is allowed to stand, mature and develop its character. Each type of cheese has its own specific conditions and the storage time varies from a couple of months, up to a year or more. The storage process itself is a craft that requires great care and attention. Storage space, temperature, supervision and handling - everything must be correct. In addition, many cheeses must be turned and waxed, according to a certain schedule, to develop in the best way. The cheese master We check our cheeses every day. Only by looking at the cheese can an experienced and skilled cheese master determine if the ripening goes as planned. The cheese master looks, among other things. on the surface and shape of the cheese. Control is also done with a cheese drill. An approximately ten centimeter long wedge-shaped piece is taken from the cheese to be judged by taste, aroma, texture and texture. The flavors come to life During the ripening process, a lot happens. In addition to the factors we mentioned earlier, the ripening is affected by the microflora of the cheese, salt and water content and PH value. Protein and fat are broken down and the cheese gets a deeper color and stronger taste. How the consistency is determined to a certain extent by the fat content. High fat content gives a soft and smooth cheese. If the cheese is lean, it will be crispier. It is therefore a work of art to store lean cheese and still maintain the consistency so that it does not become difficult to plan or crumble. Further refinement Some cheeses are flavored to get their special taste. Then add spices, herbs and other tasty. It can be cumin, but also more exotic flavors - everything from olives to stinging nettles! At Wernersson Ost, we taste ourselves afterwards. Then alcohol is injected into the cheese, e.g. whiskey, brandy, port or cognac. Very small amounts are added. But for the taste of the cheese, it makes a big difference. A taste trip to Greece Loumini and authentic Greek feta from Greco add flavor to the summer. Discover all our good recipes for Greco here. Read more Three classics in good company Red onion, blackberry or raisin. Exciting flavors that liven up the classics Präst, Grevé and Herrgård. Read more See recipes from My Kitchen Hur använder man ost i matlagningen? Här har vi samlat alla recept med ostar från Wernerssons. Läs mer Kolibrie Kolibrie produceras i Frankrike av Fromagerie del Ermitage och är en av de mest populära Brieostarna i Sverige Läs mer Ny design Nu får alla Wernerssons produkter ett nytt utseende som gör det enkelt för dig att hitta din favorit. Läs mer Cream Cheese Nu finns Cream Cheese Naturell i ny förpackning. Smaksätt den med dina favoritkryddor. Läs mer Smaken sitter i hålen Hemligheten bakom Jarlsberg härstammar från 1830 då några schweizare kom till Jarlsberg. Läs mer Steffo It's amazing what a splash of liquor can do with a cheese. Steffo is Wernersso's liquor master and together we have produced delicious cheeses. Read more Wernersson's trademarks WERNERSSON - CHEESE CHAMPION SINCE 1930 Operation Business concept History Subsidiaries Order list Certificate Press Press releases Press photos Press contacts Available positions Wernersson Ost AB Head office Tel: +46 (0) 321 261 50 Fax: +46 (0) 321-261 59 ost@wernerssonost.se ULRICEHAMN The fresh produce group AL AB Tel: +46 (0) 36 318 530 Fax: +46 (0) 36 691 80 ost@wernerssonost.se Wernersson Ost Danmark A / S Tel: +45 59 185 090 Fax: +45 59 194 690 info@we-to.dk www.we-to.dk