Cooking gum cheese

Gum cheese has a sweet, caramelized taste similar to mesost (mes/whey cheese) or the Norwegian brunost (brown cheese). When preparing gum cheese, whole milk is heated with rennet to create a cheese curdle and whey. The cheese curdles and the whey is boiled for several hours, creating light brown, soft pieces of cheese in a caramelized cheese sauce.

Various dairy products, such as butter and cheese, have been prepared at Swedish summer farms since the 16th century. Gum cheese was the last product to be cooked by the end of the summer season, as the summer farm maids prepared to return to the regular farm. Making gum cheese was necessary to condense the valuable last milk of the season, and prepare it as a product that could be carried back home.

Gum cheese is still considered a delicacy, and is most common in the regions of Jämtland and Härjedalen. It is served at special occasions, celebrations, and holidays, such as Christmas. It can be prepared at home with modern appliances or made over an open fire at the summer farm.

Förbundet Svensk Fäbodkultur och Utmarksbruk is an association that promotes and safeguards Swedish summer farming culture, its traditions, and practices, including the preparation of gum cheese. The National Resource Centre for Artisanal Food, Eldrimner, also contributes to the safeguarding of the tradition by arranging lectures and courses on summer farming food culture.