Top 20 Traditional Foods
in Norrland

Västerbotten is a Swedish cheese made from cow's milk. The name refers to the Västerbotten region in northern Sweden. The paste is adorned with tiny eyes and has a firm, granular texture. In flavor, the cheese is salty and sweet, similar to a cross between Cheddar and Parmesan. Every wheel must age for at least 14 months before it can be consumed. It is believed that the cheese was invented in 1872 by Ulrika Eleonora Lindström, a dairy maid who was left alone while stirring the curd, but she also had regular meetings with her lover, so the cheese was considered a failure at first, but when it was tasted, people thought it had a special flavor. Nowadays, Västerbotten is left to age on spruce shelves, and in order to know when the cheese is ready, one of the master cheese makers extracts a small piece of the cheese with a drill and then assesses it. It is recommended to pair this cheese with pickled herrings, knäckebröd, and fruit such as grapes, cloudberries, and figs.Expand

Västerbottenostpaj is a traditional cheese pie originating from Sweden. The pie crust is typically made with a combination of flour, butter, and cold water, while the filling consists of a mixture of eggs, milk, cream, Västerbotten cheese, salt, and white pepper. The cheese is made from cow’s milk and has a firm, granular texture. Its flavor is sweet and savory, like a cross between Parmesan and Cheddar. The filling is poured into a baked pie crust, and the cheese pie is then baked in the oven until golden. It’s recommended to serve it lukewarm. If desired, västerbottenostpaj can be topped with fish roe sauce or mushroom sauce. This cheese pie is often prepared for buffet tables and festive events such as Midsummer. Expand

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time. Thin slices of reindeer meat are usually sautéed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. Although the dish can often be found in restaurants throughout Scandinavia, frozen meat can also be bought in most supermarkets. According to recent studies, along with being extremely tasty, reindeer meat is one the healthiest foods, high in B-12, omega-3, and omega-6, a possible reason why poronkäristys is consumed throughout the year.Expand

Grevé is a traditional semi-hard cheese. It's made from pasteurized cow's milk and aged for about 10 months. This emmental-style cheese was first produced in Örnsköldsvik in 1964. Underneath its green waxed rind, the texture is smooth and creamy, with large, walnut-sized eyes dispersed throughout the body. The flavors are mild and nutty with a slightly sharp finish. It's recommended to use Grevé as a table cheese and pair it with a glass of beer or white wine. Grevé also melts well and it can be used in various baked dishes.Expand

This behemoth of a meal is an invention of the Tre Kronor restaurant from the Swedish town of Skellefteå. It consists of a calzone pizza that is stuffed with hamburgers (along with bread, toppings, and dressings) and French fries. The calorie-laden dish was originally invented for people who could not decide whether to get a pizza or a hamburger after a night of heavy drinking.Expand

Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer’s blood, today they appear in numerous regional varieties which employ blood of various animals, different spices, and occasionally mashed potatoes. They are sometimes filled with a mixture of sautéed onions and diced bacon, and are commonly cooked in flavorful meat broths. Blodpalt dumplings are usually enjoyed as a side dish accompanied by fried bacon or pork, butter, and lingonberry jam.Expand

Reindeer herding has been strongly interwoven with the culture, heritage, and diet of the Sámi indigenous nomadic herders from the Sápmi cultural region. Using old food preserving methods, the nomadic herders continue to prepare a wide range of meat delicacies based on reindeer meat, including Sámi reindeer gurpi, a cured meat product that is made with a combination of leftover reindeer meat, lumps of fat, and salt. After the curing process, the meat mixture is shaped into a long loaf before it is enclosed within reindeer caul and cold-smoked over slightly damp birch wood for about two or more hours. This traditional meat specialty has represented an essential protein source for the Sámi people as its long shelf life has made it suitable for consumption during their long hikes. Although it was rarely cooked in the past, gurpi is nowadays commonly grilled or fried in butter or reindeer fat, and it is typically accompanied by sides such as fresh salads, vegetable mashes, or Scandinavian berry preserves or sauces.Expand

Originating from Norrland, fatost is a traditional dish containing syrup, milk, sugar, rennet, eggs, and flour. The combination of these ingredients is baked in the oven, then served hot. Cardamom and cinnamon are often used as flavorings, and fatost is typically prepared and consumed during the festive Christmas season.Expand

Gáhkku is a traditional flatbread originating from the Sámi peoples. In the past, this chewy flatbread was prepared with readily available ingredients such as flour, salt, and milk or water. Nowadays, it's usually enriched with yeast, oil or butter, and light sugar beet syrup (ljus sirap). The dough was rolled with lefse rolling pins, and the flatbread was then baked over embers in a pan or over hot stones. Nowadays, the flatbread is usually prepared in an oven or on top of a stove. Gáhkku is usually accompanied by suovas (salted and smoked reindeer meat), butter, or cheese, but it can also be used to mop up a plate after eating stews or similar dishes.Expand

Tjälknöl is a Swedish dish prepared from frozen moose (or sometimes beef) that is cooked slowly at low temperature until fully tender, originating in northern Sweden where frozen meat was common during long winters and slow oven methods suited households that relied on preserved cuts. Its development is linked to mid-twentieth-century home cooking practices in Norrland, where frozen roasts could be placed in a low oven overnight after hunting seasons or winter storage made rock-hard meat the norm, and early printed mentions from the 1970s describe it as a practical approach for dealing with meat that would otherwise be difficult to thaw evenly. The preparation begins with placing the meat in the oven while still frozen and keeping the temperature low enough to let the center thaw and cook gradually without drying, after which the cooked roast is submerged in a warm brine of water, salt, sugar and spices such as pepper, bay leaf and sometimes garlic; this immersion step gives the dish a distinctive structure because the brine penetrates the fibers more effectively once the meat is heated, producing slices that remain moist even after long roasting. It is usually served cold and thinly sliced, often accompanied by potatoes, root vegetables or creamy sauces, and many households prepare it the day before serving to ensure that the brining has time to balance the seasoning. It is eaten throughout Sweden at dinners, buffets and seasonal gatherings and pairs well with mild potato dishes, crisp salads and beverages such as light beer or dry red wines with low tannins that do not overpower its subtle salt-forward flavor.Expand

Hernö Gin Distillery is Sweden's first dedicated gin distillery, located in Dala, near Härnösand. Founded in 2011 by Jon Hillgren, it is renowned for its organic and sustainably crafted gins.

Using traditional copper pot stills, Hernö combines high-quality botanicals like juniper, coriander, lemon peel, lingonberry, and birch leaves. Their range includes award-winning expressions such as Hernö Dry Gin, Old Tom Gin, Navy Strength Gin, and Juniper Cask Gin.

The distillery has earned numerous global accolades, including titles for the world's best gin. Visitors can enjoy guided tours, tastings, and workshops on cocktail-making and gin crafting.

Hernö is celebrated for its commitment to quality, innovation, and Scandinavian nature.Expand

O.P. Anderson is a well-known brand of aquavit and gin that falls under the umbrella of Anora Group, a leading Nordic alcohol producer.

Anora Group was formed through the merger of Altia and Arcus, creating a significant player in the spirits and wine industry. O.P. Anderson, with its rich history dating back to 1891, is one of the company's flagship brands.

It is widely recognized for its traditional Swedish aquavit, as well as for its innovative products like O.P. Anderson Old Tom Gin and O.P.

Anderson Blood Orange Gin. The brand is known for its dedication to quality, craftsmanship, and its deep ties to Scandinavian culture and heritage.Expand

Brännland Iscider is a Swedish cider producer founded in 2010 in the Västerbotten region, with a focus on creating premium ice ciders made from local apples and the natural cold of the north. Their philosophy is rooted in tradition and terroir, using the natural freezing process during long winters to concentrate sugars, without additives or added alcohol.

The result is dessert ciders of remarkable complexity, balancing intense sweetness with the bright acidity of apples. Their range also includes barrel-aged variations that add further depth and layers of flavor.

Brännland Iscider has quickly established itself as a world-class producer, with products served in Michelin-starred restaurants. Their tasting room in Vännäsby offers visitors the chance to experience the unique blend of nature, craft, and technique.

Thanks to innovation and respect for the local environment, Brännland Iscider has become one of the most recognized ice cider producers in Europe and beyond.Expand

Gånsviks Choklad is a chocolate producer based in Härnösand, Sweden. It specializes in crafting handmade chocolates using traditional methods.

The company sources high-quality ingredients, emphasizing organic and locally sourced products where possible.Expand

Röda Ulven is Sweden’s leading brand of traditional fermented Baltic herring (surströmming), produced by Gösta Hannells Fisksalteri in the fishing village of Skagshamn, Arnäsvall. This delicacy, known as one of the most pungent foods in the world, is fermented in lightly salted water for at least six weeks - often much longer - developing an intense, sour-salty flavor and a distinctive aromatic profile.

While the smell may be shocking to the uninitiated, true enthusiasts appreciate its complex taste and deep cultural significance. Surströmming is most commonly served outdoors, accompanied by the classic combination of Swedish flatbread, boiled potatoes, chopped onions, and sour cream, which help balance and complement the strong aroma.

Röda Ulven is the most recognized and widely available surströmming brand in Sweden, with over 110 years of tradition and a reputation as a national culinary icon.Expand

Mic Drop Sweden is a premium gin producer based in Järvsö, Sweden, known for its handcrafted spirits that blend traditional distillation methods with modern flavors. Their production process begins with locally sourced grains and pure well water from northern Sweden.

These grains are milled in a 19th-century mill powered by a nearby river, and the base spirit is meticulously crafted under the supervision of their Master Distiller at Tevsjö Mill & Distillery. This dedication to quality allows Mic Drop Sweden to proudly label their creations as Ultra Premium Dry Gin.Expand