äggost — Bohuslän, Sweden

Äggost, literally egg cheese, is a soft, mild curd made by warming milk and cream with beaten eggs and a touch of rennet until it sets, then draining it until it holds together like a delicate fresh cheese. Despite the name, it is eaten as a sweet rather than a savoury table cheese. The dish is reported from Bohuslän, on Sweden's west coast, where it is counted among the coastal region's dairy-based sweets, alongside other curdled milk desserts found in nearby provinces. To prepare it, milk and cream are warmed gently together without boiling, then beaten eggs and sugar are whisked in. A small amount of rennet is stirred through, and the mixture is left undisturbed in a warm spot until it sets into a soft curd. The curd is broken up, ladled into a cloth-lined mold or sieve, and left to drain for several hours so the whey runs off, before being turned out once it is firm enough to hold its shape. What distinguishes this version from other fresh dairy curds is the combination of egg and rennet used to set it, rather than rennet or an acid alone, which gives it a slightly richer, more custard-like texture. It is sliced and served with jam and a spoonful of whipped cream, treated as a dessert rather than as cheese for a savoury course.