A Heritage of Excellence
At Boxholm Cheese, we've been crafting artisan cheese since 1890. Our cheese makers follow traditions that have been refined over more than a century, using techniques passed down through generations.
The Milk: Our Foundation
Every great cheese starts with exceptional milk. We source our milk exclusively from local farms in Östergötland, where cows graze on lush Swedish pastures. This gives our cheese its distinctive, rich flavor that can't be replicated anywhere else.
"The quality of our cheese is directly tied to the quality of our milk. We work closely with our partner farms to ensure the highest standards."
— Erik Johansson, Master Cheese Maker
The Process
Our cheese-making process combines traditional methods with modern food safety standards:
- Pasteurization: Fresh milk is gently heated to ensure safety while preserving flavor
- Culturing: Special starter cultures are added to begin the transformation
- Coagulation: Natural rennet creates the characteristic curds
- Pressing: Curds are carefully pressed into molds
- Aging: Each wheel is aged to perfection in our climate-controlled cellars
Handcrafted with Care
Unlike industrial cheese production, our cheeses are turned by hand throughout the aging process. This attention to detail ensures even ripening and develops the complex flavors our customers love.
Visit our dairy to experience the art of cheese making firsthand. We offer tours every Saturday from May through September.
