Posts by Anette
Kvit Ole
Mild smak av stølsbeiter og fjellurter. Kvit Ole laget for hånd og serveres som en en mild tapas-ost som alle ganer kan like.
Read the whole >>Getaost
Smakfull til salat, men helt uslåelig gratinert på pai, pizza, omelett eller på en rødbetskive med pepper og olivenolje!
Read the whole >>Mugnetind
Svakt syrlig og rund smak. Nydelig med rips- eller eplegelé – den perfekte dessertost.
Read the whole >>Frisk Ole hvitløk
A fresh, versatile cheese that can be served on a slice of bread, on flatbread or with cured meats - the mountain people's favourite!
Read the whole >>Synnøve Gouda 6 mnd
Synnøve Gouda matured 6 months. is a rich, good and slightly stronger yellow cheese. The cheese is made at Namsos with local milk. The cheese goes well on slices of bread, toast and pizza. It can also be enjoyed in smaller slices on a salty biscuit.
Read the whole >>Derinngarden's Camembert
Delicious velvety white mold cheese
Read the whole >>Kraftkar
Kraftkar lages av melk fra egen gård, tilsatt ekstra fløte for en fyldigere smak.
Read the whole >>Tilsiter
A cheese with moderate flavour, but increases as it matures, Swiss character.
Read the whole >>Olestølen Mikroysteri
Olestølen in Valdres is located at 1,000 meters above sea level. In July and August, visitors can learn about the mountain farm life in close contact with animals and nature - join in stirring the brown cheese while it is cooking in a wood-fired iron pot and taste handmade milk products right from the farm.
Read the whole >>Mild Mester
Slightly sour when young. As the cheese matures, the mold layer gives a sharper character to the taste.
Read the whole >>
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