Pronounced “vrong-ye-beck”, Wrångebäck is Sweden’s oldest registered cheese from 1889. It is washed in a salt brine which lends to some tangy aromas. The flavor is slightly tart with plenty of umami and salted butter, and is texturally smooth, dense and creamy. Alpine-style in nature, you can amp up your traditional melting cheese by using Wrångebäck.
Pairings ~ Spicy salami, cured meats, acidic or pickled foods like cornichons help cut though the creaminess. A dark, lush, Cabernet Sauvignon complements this cheese well, ales and IPAs also work well.