Baku Kitchen! An independent reference of traditional food

Långfil

Ropy stretchy fermented milk from northern Sweden, eaten with bread

Sweden Cheese & dairy Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Traditionally started with butterwort leaves; the culture makes the milk stringy enough to lift in threads.

Frequently asked questions

What is Långfil?

Långfil is a cheese & dairy from Sweden: ropy stretchy fermented milk from northern Sweden, eaten with bread. Traditionally started with butterwort leaves; the culture makes the milk stringy enough to lift in threads.

Made with

milk

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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