NM in cheese registration

NM in cheese for producers 22 October 2021 NM in cheese was held on 22 October 2021 at DOGA in Oslo. Nearly 200 cheeses from 56 producers were tasted and judged by 45 judges. The winner of the Cheese of the Year in the NM in cheese 2021 was Stavanger Ysteri with the cheese Konrad. Here you can see the complete list…

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Coop Mega, Madla

We who work at Madla Handelslag are proud to be part of a good team. Our job is to ensure that you as a customer have a good shopping experience with us.

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Press

Here you will find some information about Ostelandet, contact information for press contact and photos that you can use for credit.

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Good cheese addresses

Good Norwegian cheese addresses Are you also one of those who hunt for good taste experiences when you are out and about? Here you have addresses of places well worth stopping by. If you have tips for other places that should be included, please send us a message. GOOD CHEESE ADDRESSES IN TROMSØ Helmersen Delicacies & Wine Bar…

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Leirgrøv naturell

Leirgrøv naturell is very similar to Leirgrøv stølsmølk, but is made from milk outside the stølsmølk season. The cheese is sold six months to two years after production. Initially, it is white and mild, but after a period of storage it can take on a pink tinge and become more mineral in taste. Leirgrøv naturell is the main cheese of Prestholt Geitost, and won a generous gold medal in the WC in cheese in 2018.

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1242

1442 er ein kvit geitost som er laga med utgangspunkt i laktosetynna produksjon. Leirgrøvostane har fått namn etter stølen Leirgrøv. Stølsmjølktypen blir altså berre laga om sumaren. Geitemjølka tek mykje smak av foret til geita, og geita liker mat med smak i. Derfor er stølsmjølkosten kraftigare på smak og ber preg av geita sin favorittmat – urter, vier og fjellblomar. Kumjølk frå støl blir gjerne gulfarga av karoten, men geitemjølka inneheld ikkje karoten, og blir lys grøn av alle godsakene på fjellbeitet. Derfor kan Leirgrøv stølsmjølk vere lys grøn på farge. Leirgrøv 1242 er lagra i minimum 12 måneder.

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Prosten

Prosten is a mature goat's milk cream cheese, what Norwegians like to call chevre. This is made all year round, both from stølsmjøl and winter milk. The provost had the name Presten earlier, after the former (old) priest in Ostebygda, who has now become Provost. He is fond of cooking and very enthusiastic about cheese, and he likes to preach the good news about local cheese making and locally produced cheese.

How about heating the whole cheese in the oven at 200 degrees for 4 minutes? Served with a sweet accompaniment.

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Brun Geitost Prestholt

Prestholt Geitost is the flagship of Prestholt and the base for the entire operation. This is a traditional full-fat, brown goat's cheese type that originates from Osterøy in Western Norway, where Tim's mother learned the cheese trade. Prestholt Goat cheese is made from steaming fresh goat's milk, less than half an hour old, and it is made from both stable milk and winter milk. This is also an award-winning cheese, which has received two gold and one silver medal in the NM in farm cheese.

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