Smaland Ostkaka

Ostkaka is not a cheesecake in the usual sense: rennet is added to warm milk so it curdles, the curd is drained and mixed with cream, eggs, flour and almonds, and the whole is baked until just set. It comes out pale and slightly grainy, is served warm rather than chilled, and is eaten with whipped cream and jam - cloudberry in the north of the province, lingonberry or strawberry more commonly. Smaland and Halsingland both claim it and make it differently, the Halsingland version starting from a different curd. Frodinge in northern Smaland is associated with commercial production. The dish has its own day on 14 November.

The main sights

• Milk curdled with rennet - the base, drained before baking.
• Served warm with cream and jam - cloudberry or lingonberry.
• A pale, slightly grainy set - not a smooth cheesecake.
• Two provincial versions - Smaland and Halsingland differ.

When to go

Year round; 14 November is ostkaka day. A meal.

Things to know

The texture surprises people expecting cheesecake. It is heavy and sweet. Restaurant versions are often bought in rather than made. Finding a homemade one takes asking locally.

Nearby

Vimmerby and Astrid Lindgren country are north; Vaxjo is west.