Malmö serves up mouth-watering new Street Food bonanza

Foodies already know that Malmö is the place to go to get top-notch grub in Sweden. But the selection just got even better.

Malmö serves up mouth-watering new Street Food bonanza
All photos: Olle Enqvist

Street Food Malmö: Folkets Park, a square entirely devoted to food and fun all summer long, has just launched, and the people of Malmö couldn’t be happier.

“We haven’t had a food truck square in Malmö before, so this is very exciting,” says Felicia Fredriksson, head of operations at at Folkets Park.

The new Street Food Malmö square – complete with pink-painted pavement – is located at the Friisgatan entrance to Folkets Park in central Malmö.

“This past autumn we tested making Friisgatan a pedestrian street, and it was hugely appreciated,” Felicia tells The Local.  “This isn’t the main entrance to the park but many people still use it, so now we’re giving it more life and making it a more integrated part of the park.”

The park, founded in 1891, is known as the world's oldest public recreation park(folkpark) and has long been a natural gathering place for the residents of Malmö. It’s already home to several popular restaurants, swing and jazz nights, and a salsa club.

”Each summer we have concerts here, and we have a very active chess club,” Felicia grins. “But now we’re reviving parts of the park which haven’t been used as much.”

Malmö City is revamping the park with boules, skateboarding, and even a “Bicycle Safari” for children.

Read also: Why Malmö is Sweden’s best city for cyclists

And from Wednesday to Sunday, 11am to 7pm until August 6, visitors will be able to indulge in a variety of hand-picked street food dishes while enjoying live music and games in the popular park.

Thirteen different hand-picked food trucks will operate at the square – “though not all at once, just five or six each day”, Felicia explains.

“We want to have something for everyone, but not have trucks which compete with each other or the other restaurants in the park and nearby.”

”I’m excited but nervous,” confesses Zainab, the Indian woman behind The Masala Box, one of the food trucks selected to serve the park. “There’s so much to plan and do! It will be a great summer.”

Zainab and her husband opened their food truck in 2014, and also offer cooking courses and run a small restaurant. She wanted Indian food to be as accessible as Chinese food and pasta – on the go, in a box, anytime and anywhere. It was a hit.

“I didn’t find what I wanted here so I created it,” she explains. She adds that’s what people do in Malmö – and what makes it so unique. “The Malmö food scene is special because there is so much to choose from.”

The new street food square is proof. It features just a handful of Malmö's many trucks, yet visitors will find everything from “vegan soulfood” and African brunch dishes to Vietnamese waffles and asparagus wraps.

“Malmö’s food scene reflects Malmö on the whole – and the diversity we have here,” Felicia says. “You can find food from all over the world.”

Kjell of Casseroll, where guests will find tasty stews and fresh-baked bread, says he has two goals with his food truck:

“The first is to make food that makes people feel good – no added ingredients, totally natural, and usually local and ecological. The second is to save the world in my own small way.”

For each meal bought at Casseroll, 5 kronor is donated to Oxfam, an international charity network which aims to end global poverty.

 “It’s absurd that we stuff our faces on unhealthy food while some people are starving. So when my customers buy a meal a child somewhere gets a meal, too,” Kjell explains.

And every truck has special offers for children as well as vegetarian options. Many have vegan and gluten-free alternatives as well.

“This initiative is very exciting,” exclaims Peter, behind the food truck Meal on Wheels. “There’s a lot of potential, and from here it’s just going to get better. Malmö food trucks aren’t just about food – it’s a culture.”

Read more about food in Malmö

Read more about Street Food Malmö here

This article was produced by The Local and sponsored by Malmö Tourism


For members


Why does Denmark produce so much cheese?

From Danbo to Danablu and the Danish feta that can't be called feta - Denmark produces over four hundred thousand tonnes of cheese each year and exports it across the world. So why is Danish cheese so popular, and what are the country's best-loved cheeses?

Why does Denmark produce so much cheese?

Cheese-making is a serious business in Denmark. In 2021, the country produced a total of 454,500 tonnes of cheese and Danish cheese has won awards at the World Championship Cheese Contest.

The tradition goes back to the Viking era and today, the country’s climate and pastoral land make it ideal for producing cheese (ost). About three quarters of the country’s milk production is turned into cheese, butter and milk powder.

Not only is cheese popular in Denmark, where it’s eaten with pretty much any meal and snack (can you even have a bolle [bread roll] without ost?), it is also eaten around the world in countries including South Korea, New Zealand, Canada, Nigeria and even France.

In 2021, Denmark exported a total of 401,845 tonnes of cheese, making it one of the top cheese exporters in the world. The biggest importer of Danish cheese was Germany (94,419 tonnes), followed by Sweden (52.924 tonnes) and the UK (42,905 tonnes). 18,097 tonnes of cheese was exported to Japan and 5,657 to the United States.

What types of cheese does Denmark make?

The different types of cheese in Denmark can be hard to distinguish and there are a lot of them. You can quite easily end up with a fridge full of strong smells that you weren’t expecting. 

Danbo, often called ‘Denmark’s national cheese’, is the most produced and consumed cheese in Denmark. It has Protected Geographical Indication (PGI) status, meaning it can only be made in Denmark to specific Danish standards.

Danbo is sold under various trade and brand names, including LillebrorGamle Ole, and Riberhus. Lillebror (meaning Little brother) is very mild and often sold in childrens’ packs, whereas Gamle Ole (meaning Old Ole) is matured for a long time, which means it’s strong and smelly. Caraway seeds are sometimes added to this cheese.

Esrom also has Protected Geographical Indication (PGI) status and is made from pasteurised cow’s milk. It is semi-soft with small holes and is pretty pungent.

Havarti is one of the most famous Danish cheeses. It’s a bit like a cheddar in that the taste can be mild, but the longer the cheese is stored, the stronger it gets. 

Danablu is a Danish Blue soft blue cheese, similar to Roquefort. It has a strong aroma and a sharp and a little salty taste. Danablu is often used in America to make blue cheese dressing for salads and blue cheese dip for chicken wings. 

A dairy farm in Klemensker, Bornholm has twice been named world champion in cheese making. Photo: Morten Juhl/Ritzau Scanpix

Mycella is a veined blue cheese made from pasteurised cow’s milk on the island of Bornholm and is similar to Gorgonzola. It goes well in a salad or cheese platter or even crumbled on top of an open sandwich.

Blå kornblomst, meaning ‘blue cornflower’, is a creamy blue cheese with a mild, slightly salty taste. The cheese is white to yellowish with blue tinges and is made from pasteurised cow’s milk on North Jutland.

Danish rygeost, meaning ‘smoked cheese’ is mild, light and smokey. It originates from 19th century Funen, with some believing it dates back to the Viking Age. 

A dish of potato, monkfish and smoked cheese.

A dish of potato, monkfish and smoked cheese. Photo: Thomas Lekfeldt/Ritzau Scanpix

Vesterhavsost, meaning ‘North Sea Cheese’, is a semi-hard cheese with a slightly salty taste as it is ripened in the sea air of North Jutland. It’s referred to as the Danish version of Gouda. 

Fyrmester or Fyrtårnsost, meaning ‘The Lighthouse Keeper’ or ‘Lighthouse Cheese’, is an extra-mature version of the vesterhavsost, aged for at least 52 weeks.

Samsø cheese is similar to Emmentale and made on the island of Samsø in Kattegat.

Hvid ost, meaning ‘white cheese’, is Denmark’s equivalent to feta cheese but uses cow’s milk rather than the goat or sheep’s milk used in Greek feta cheese. It’s milder and doesn’t crumble like Greek feta cheese because it’s made differently, using something called ultrafiltration.

There have been debates as to whether this actually makes it feta cheese. Earlier this year, Denmark lost a case at the European Court of Justice over its farmers exporting cheese outside the EU labelled feta, something only Greece can do. The cheese is sometimes labelled in supermarkets as ‘salad cubes’ (salat-tern).

There is, perhaps, one thing that unites almost all Danish cheeses: they are sliced using the characteristic ostehøvl (cheese slicer), the quintessential Danish kitchen utensil.

There are two types of ostehøvl: a wire-based type and a version that looks a bit like a trowel, with a raised edge and a gap in the middle for the sliced cheese to pass through.

Cheese vocab:

Blød ost: Soft cheese

Halvfast ost: Semi-soft cheese 

Fast ost: Semi-hard cheese 

Hård ost: Hard cheese

Ekstra hård ost: Extra hard cheese

Frisk ost: Fresh cheese

Ostehøvl: cheese slicer