Calskrove

Calskrove is a traditional semi-hard cheese from Jämtland county in central Sweden, made by Jämtlands Mejeri (formerly Källarnes Mejeri and Jämtlands Dairy) and historically on small farms around Östersund, Krokom, and the shores of Lake Storsjön. It is produced from cow's milk using a washed-curd (korsning) technique borrowed from the Dutch Gouda tradition, but adapted to the cool, grass-rich pastures of the Jämtland interior.

The wheel is pale ivory inside, with a firm but creamy texture and a mild, slightly nutty, faintly sour flavor with grassy notes that reflect the silage and summer pasture. Calskrove is typically aged for 3–9 months and is a staple on Swedish breakfast and smörgåsbord tables alongside the more famous Herrgård and Prästost. It is sliced thin on dark rye bread (knäckebröd) and topped with dill, lemon-pepper, or membrillo.

Look for Calskrove at ICA and Coop supermarkets across Sweden, at the Östersund market hall (Stortorget), and at cheese counters in Stockholm (e.g., Ostkompaniet, Butiken på Skånegatan). In Jämtland specifically, visit the Jämtlands Mejeri farm shop in Krokom and the village cheese-makers along the lake's edge. Pair with cloudberry jam, crisp Vallmor bread, and a glass of dry Swedish cider or aquavit.

Calskrove, also known as Källskrov or Jämtlandsost, is a semi-hard cheese rooted in the farmhouse dairy traditions of Jämtland county in central Sweden. Its exact origins are debated, but it was historically produced on small farms around Östersund, Krokom, and nearby areas before being commercialized by Jämtlands Mejeri, which has carried on the recipe in modern times.

The cheese is a point of regional pride in Jämtland, often served sliced with crispbread or incorporated into local dishes, and its mild, nutty flavor reflects the area's pastoral dairy heritage. As a specialty of central Sweden, it remains a taste of the region's rural history, though its fame is largely confined to the country rather than international markets.