Åskeladd

Producer: Grindal Ysteri

Type: Fresh cheese
Milk: Cow
Maturation time: 1-6 weeks

Flavour: Acidic and creamy flavour at first, then more mature and full-bodied without being bitter. Distinct mushroom aroma. Firm and a little crispy texture.

Description: Under the black ash, you will find the gentlest flavour you can imagine. The cheese is ripe a week after it is made. At that point, it's still a little acidic with a loose texture. It develops further in the cheese paper and becomes firm with a rounder and more mature flavour. After six weeks, it is finished and will have bitter undertones. It won gold in the Norwegian Cheese Championships 2021.

Retailers: Our own farm shop and selected shops.