Posts by eliho
Kandal Ysteri
Kandal is a village with long traditions of goat farming, and goat’s cheese was made here until 1954. There was also a dairy school here, which trained over 200 dairy workers.
Read the whole >>Vesterhaugen Gårdsysteri
Vesterhaugen Gårdsysteri is a small farm that has been run organically for almost 30 years. We run a versatile farm with dairy cows, pigs, horses and chickens. All the milk from our four dairy cows of the old Norwegian breed STN is processed on the farm.
Read the whole >>Piggtind
Mild and pleasant taste.
Read the whole >>Russetind
FAST CHEST Russetind Manufacturer: Bomstad Gård Type: Hard cheese Milk: Pasteurized goat's milk Storage time: Intermediate storage Taste: Rich with a good aftertaste. Description: The cheeses are made from day-fresh milk from our own goats without any additives. Milk quality and good animal welfare are important elements on the farm. Press cheeses of 1.5-2 kg with natural rind. Outlet: Own outlet, Eide Handel and Kvaløysletta. MORE PRODUCTS FROM BOMSTAD…
Read the whole >>Troms-gjeta
FRESH KOST Troms-gjeta Producer: Bomstad Gård Type: Fresh food Storage time: Fresh/unripe Milk: Pasteurized goat's milk Flavour: Mild with a taste of garlic, pink pepper and dried parsley. Description: The cheeses are made from day-fresh milk from our own goats without any additives. Milk quality and good animal welfare are important elements on the farm. Cut the cheese into cubes and add garlic, rose pepper and dried parsley. Marinate…
Read the whole >>Bomstad Gård
Bomstad Gård is located at the entrance to the Lyng Alps. They have approx. 100 dairy goats on the farm and cheese is produced from their own goat's milk.
Read the whole >>Tverås Gårdsmat
Tverås Søndre (Tverås South) is a farm located at the head of the Trondheim Fjord opposite the village of Malm in Trøndelag. The farm dates all the way back to the 1600s.
Read the whole >>Hvit geitost
White goat cheese that is stored for a minimum of three months. After three months, the cheese is milky white, acidic and firm, and can be used as a spread, for finger food and as a grilled cheese.
After six months the cheese has hardened and gained more character and is then suitable as finger food and as grated cheese.
After a year, the cheese has crystallized and developed a lot of flavor, and is suitable as a finger food for wine, cured meats etc.
Read the whole >>Frøya
Semi-hard white goat cheese packed and matured with herbs. We use it as a spread or in the salad. We use and grill Frøya and use it as an accompaniment to food or as a substitute for meat.
Read the whole >>Balder
Semi-hard white goat's cheese that we use on slices of bread or on biscuits, try it with a little honey or rhubarb jam.
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