In 1910, the Västerbotten cheese brand was registered with the Swedish Patent and Registration Office. But it was several years earlier, around 1872, that the recipe for this cheese came about in the small dairy in Burträsk thanks to Eleonora Lindström. Eleonora, born in 1835 in Lappvattnet near Burträsk, inherited 500 riksdaler in the 1860s and used them for an education at the dairy school in Degeberga, Västergötland. In 1872 she became the first dairymaid at the dairy in Gammelbyn, Burträsk. Shortly after this, Västerbotten cheese is assumed to have been created, but the explanations for the origin of the cheese recipe are more than one. Some choose to believe in a mistake, others in a love story while some believe that it was about advanced product development of Eleonora. The cheese has a characteristic taste, with an undertone of truffle, which appears best when there is a perfect balance between the bitter part of the cheese and the milk sweetness. The consistency is crispy, crystalline and juicy. #SwedishCheese