Bushra Griffith
In Scandinavian culture, there are strict rules to follow when slicing cheese. Slicing the cheese incorrectly will result in a 'ski slope', which is considered a waste of cheese. In Sweden, ski-slope fixing is a national sport, with some people taking it upon themselves to quietly fix other people's mistakes. In Norway, the most popular cheese is brunost, or 'brown cheese', which is made from boiled goat's milk. Swedes consume the most cheese in Scandinavia, with their favourites ranging from Västerbottensost to the more humble Hushållsost ('household cheese').
| Characteristics | Values |
|---|---|
| Country | Sweden |
| Rules | Slice from the tallest side of the cheese block |
| Slopes | Carelessly created slopes are called "skidbacke" or "ski slopes" |
| Slopes | Considered a waste of cheese |
| Slopes | Can lead to being labelled a "sloper" |
| Fixers | Silent fixers exist to correct slopes |
| Fixers | May never get to enjoy properly sliced cheese |
| Norway's most favored cheese | Brunost, or "brown cheese" |
| Norway's second most favored cheese | Gamalost, or "really old cheese" |
| Sweden's favorite cheese | Västerbottensost |
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What You'll Learn
Ski resorts and their proximity to cheese
It's no secret that cheese and skiing go hand in hand. Many ski resorts are located near renowned cheese-producing regions, offering skiers the opportunity to indulge in both their favourite winter sport and delicious, locally made cheeses. Here, we explore the proximity of ski resorts to cheese and the cultural significance of this pairing.
Switzerland, a country renowned for its cheese, offers skiers a plethora of options to combine their passion for skiing and cheese. The Gstaad region, known for its ski slopes, is situated close to Gruyères, the origin of the world-famous Gruyère cheese. Gstaad Dairy produces its own mountain cheese, aged for up to three years, along with a soft herbal cheese and a mountain Taleggio. The Villars region is another Swiss destination where skiers can indulge in "l’Etivaz", a protected Swiss cheese made using traditional methods that date back to the Middle Ages.
Italy also boasts a combination of ski resorts and cheese specialties. The Trentino region has created the Dolomites Cheese Route, a tourist trail showcasing renowned cheeses like Caprino di Cavalese and Puzzone di Moena. The village of Arêches-Beaufort, featured by Ski Weekender, is known for its cheese cooperative located in the heart of the village. Here, you can sample Beaufortain, a harder cheese used in the famous "Fondue Savoyarde". Courmayeur, another Italian ski resort, is renowned for its food scene, offering a variety of hard and soft cheeses, including the soft Crescenza di Capra.
France, too, has its fair share of ski resorts known for their proximity to cheese. The Savoie region, including the ski areas of Haute Tarentaise, is home to Beaufort cheese, a rare cousin of Gruyère. Bonneval-sur-Arc, a snowbound hamlet in Savoie, offers skiers the opportunity to indulge in Beaufort, chèvre, and reblochon. The Aravis region, where la Clusaz is located, is famous for both its skiing and farming, with numerous small farms producing the renowned Reblochon cheese.
Even in unexpected places like Norway and Canada, skiers can find cheese to satisfy their tastes. Trysil, Norway, is close to the Bryn Mountain Farm, which produces a unique goats' cheese that tastes like "super sweet fudge". In Quebec, Canada, skiers can enjoy Québécois Poutine, a delicious combination of fries, cheese curd, and gravy, along with Savoyard fare, including fondue and raclette.
So, for cheese lovers who are also skiing enthusiasts, there is no need to choose between the two passions. Ski resorts worldwide offer the opportunity to indulge in both, creating a harmonious blend of winter sports and culinary delights.
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Cheese is a powerful driver of the economy in many countries. In the Savoie region of southeastern France, Beaufort cheese is a significant draw for tourists, with one co-op in Lanslebourg producing 420 tons of Beaufort annually. The Aravis region of the Alps, where La Clusaz is located, is known for its farming, with hundreds of small farms producing the famous Reblochon cheese. The Trentino region of Italy has created a tourist route, the Dolomites Cheese Route, to showcase its renowned cheeses.
In North America, the diverse and exciting cheese scene in the US Rocky Mountains heats up during winter. Deer Valley, one of the country's premier ski resorts, offers high-altitude, handcrafted cheese produced by cheesemaker Corinne Cornet-Coniglio. In Banff, Canada, Glowfood Creamery caters to eco-conscious and dairy-free cheese lovers with its "artisan vegan cheese" made from organic tree nuts and infused with flavours from spices, herbs, and salts. Quebec, Canada, is known for Québécois Poutine, which includes cheese curds, and also offers Savoyard fare like fondue and raclette.
Norway is also known for its cheeses, with the old Bryn Mountain Farm producing a unique goat's cheese that tastes like "super sweet fudge." Norway's most favoured cheese, however, is brunost, or "brown cheese," made from boiled goat's milk, which gives it a sweet, caramel-like flavour. Sweden, meanwhile, is home to the strong, pungent cheese Gamalost, or "really old cheese," known for its powerful odour.
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How to slice cheese without creating a slope
Cheese is a big part of Scandinavian culture, with Scandinavians consuming 19–24 kg of cheese per person per year. In Norway, the most popular cheese is brunost, or 'brown cheese'. In Sweden, creating a ski slope when slicing cheese is considered a waste of cheese, and the ultimate sin. To avoid this, it is important to slice from the side of the cheese that is currently tallest, ensuring you help to even out the cheese to perfection.
If you are using a cheese slicer, place the block of cheese on its side and hold it in place with one hand. Take the wire cheese slicer or cutter and set the wire part over the edge of the cheese. Use gentle pressure to push the wire through the cheese until you reach the bottom. If you are using a knife, place the block of cheese on its shorter side and position your knife at the top flat edge. Drag the knife slowly and firmly over the cheese. For longer slices, place the block on its longer side.
If you are slicing a circular cheese, first slice the wheel in half, then slice each half in half. Take one of these quarter pieces and use even strokes, starting at the tip of the wedge, to create smaller wedges. Always keep the tip of the knife at the centre of the cheese.
If you are slicing a block of cheese, cut the block in half so you have two rectangular pieces. Then, slice each half into 1/8-inch thick rectangular pieces using vertical cuts. Finally, chop at a diagonal from corner to corner to create triangles.
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Ski-slope fixing in Sweden
When slicing cheese in Sweden, it is important to follow the correct technique to avoid social embarrassment. The key is to always slice from the tallest side of the cheese block, ensuring a flat and even surface. This technique helps to prevent the formation of slopes, which are considered unsightly and wasteful. It is customary to serve cheese with jam or marmalade in Sweden, creating a sweet and savoury combination that is enjoyed as an afternoon snack, known as "mellanmål".
The Swedes have a range of cheeses to choose from, including the renowned Västerbottensost gourmet cheese and the more whimsically named Hushållsost, which translates to "household cheese". This cheese is considered a staple in Swedish households, reflecting its popularity and accessibility. Swedes take great pride in their cheese culture, and it is an integral part of their culinary traditions.
While ski-slope fixing in Sweden may seem like a lighthearted pastime, it is important to respect the cultural significance of cheese in Swedish society. By understanding the proper slicing techniques and the importance of avoiding slopes, one can better appreciate the role of cheese in Swedish culture and avoid any potential social faux pas when visiting or living in Sweden.
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Cheese dishes in the Alps
The Alps, a haven for cheese lovers, offers a variety of cheese dishes and local cheeses to indulge in. The French Alps, Italian Alps, and Swiss Alps are particularly known for their cheese offerings.
The French Alps is home to the Beaufort cheese, a rare cousin of Gruyère, which is sought out by French cheese lovers. The cheese is produced in the county of Savoie, specifically in the Beaufortain valley, and other areas like Maurienne and Tarentaise. The village of Le Grand Bornand in the French Alps boasts of 55 cheese farms, producing Reblochon, a key ingredient in the famous Tartiflette. Raclette, another popular cheese dish, is also native to the French Alps. The cheese is melted and poured over potatoes, bread, ham, or steamed vegetables.
The Italian Alps, including the Dolomites, offer a unique mix of culinary cultures. Fontina cheese, originating from the Valle d’Aosta, is one of Italy's best-loved cheeses, with a mild, rich, and nutty flavor. It is perfect for melting into dishes like fonduta valdostana, a traditional soup from Valle d’Aosta with chunks of bread in a broth covered in melted Fontina cheese. Another dish from the region is zuppa valdostana, a "giant dumpling" made with breadcrumbs, flour, butter, salt, eggs, and ham, often served with generous portions of Fontina cheese. The Trentino region in Italy's Alps is also known for its cheeses, with the Dolomites Cheese Route being a special tourist attraction to taste renowned cheeses like Caprino di Cavalese and Puzzone di Moena.
The Swiss Alps is famous for its Gruyère cheese, produced in the town of Gruyères. The Gstaad Dairy in Gstaad, close to Gruyères, produces its own mountain cheese, with a spicy Alpine herbal aroma, available in one-, two-, or three-year-old versions.
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Frequently asked questions
A ski slope on the cheese, or a 'skidbacke' in Scandinavian, is a slope created on the surface of the cheese block due to improper slicing.
To avoid creating a ski slope, one must slice the cheese from the tallest side, ensuring the surface is even.
In Scandinavian culture, creating a ski slope on the cheese is considered a waste of cheese and is frowned upon. It is important to slice the cheese properly to avoid being labelled as a "sloper".
