Remember a while ago I mention how I dreamed of eating some Cheese Ramen in Japan? Well I’ve still yet to travel to the land of the rising sun so thought I experiment with Västerbotten cheese sent to me.
The story goes that a dairy maid it was Mejer wife Ulrika Eleonora Lindström who in 1872 created the recipe as the basis for the Västerbotten cheese for what is known today. Rumour has it the cheese was created by accident when a lover distracted dairymaid Ulrika Eleonora Lindströmand. She came back to find what she thought was ruined the cheese but in fact had discovered a new and unique taste.
Each kilo of Västerbotten cheese is made using 10 litres of milk from local cows, the 42 CM moulds are filled and pressed left for 18 hours.
The cheese has teeny tiny holes similar to cheddar and has a distinctive strong bitter and salty taste. The smelled instantly made me thought of dairylea, and even on it’s on wasn’t too strong in flavour for me to get sick of it. It has an incredibly smooth texture.
I cooked up my usually instant chicken ramen noodles by Nissin. Topped with Chả lụa (Vietnamese pork roll) and grated Västerbotten cheese. It was THE TOTAL BOMB, sweet, creamy, bitter notes from the cheese and savoury flavours from the pork and chicken noodle soup. The quick and easy cheese ramen fix I was craving for.
- sliced Chả lụa
- 1 packet of Nissin instant ramen
- 4 cups of water
- 50 grams of grated Västerbotten cheese
- boil the 4 cups of water, once the water boils add the ramen noodles cover the saucepan and cook for 3-4 minutes.
- Drain the noodles away and boil more water in a kettle, add the cooked noodles in a bowl and add the packet of seasoning.
- Add the fresh boil water and mix it with the seasoning
- topped the bowl with Chả lụa and grated Västerbotten cheese
Do you dare try cheese with ramen? Let me know what ones you have used.