Swedes are among the world’s heaviest cheese consumers. Almost all cheese consumed is the so called hard cheese with a firm texture, but blue cheese such as OST BLÅMÖGEL is also popular. The milky sweetness is balanced with distinct notes of salt, creating a round yet rich and piquant taste. It’s suitable not only on the cheese board, perhaps with ripe pears, chutneys or marmalades, but also as an ingredient when cooking. Not the least as seasoning for stews, pasta sauces or salads.