Posts by eliho
Ryfylke Gardsysteri
Our names are Hilde and Joar Hauge, and we run Ryfylke Gardsysteri and live in Fister in Ryfylke. Here, we have dairy cows and free-range chickens.
Read the whole >>Rabben Pøyg
Rabben Pøyg is an unpasteurized semi-hard cheese stored for 2-3 months. Rabben is the name of where the cheese factory stands, it means a lumpy, round terrain formation, like a cheese. Pøyg is a dialect word that means a half-grown boy and I think it fits this, which is a young cheese with a lot of flavor. A versatile cheese that can be used for many things. Spreads, pizza or just as it is prepared with a glass of red wine, then the cheese is smooth like the red wine - best when it is tempered.
Read the whole >>Herland Osteprodusent
Production of traditional goat’s cheese from Herland Seterdrift since 1950. Herland seterysta geitost is the same good and traditional real goat’s cheese we have been known for through many decades. Although we have started using milking machines and more modern cheesemaking equipment, today's cheese is produced according to the same exact recipe that has been used since the beginning in 1950.
Read the whole >>Fjellblå
Fjellblå has a delicate, rich taste with a creamy and round consistency.
Read the whole >>Eggen Spesial
Eggen Spesial is a firm blue cheese with a rich taste. Somewhat milder in taste than Fjellblå.
Read the whole >>Fjellost
Fjellost is a white mold cheese that is mild in taste.
Read the whole >>Game burger with brown cheese
Game burger with brown cheese This juicy burger tastes like "game meat" and must be tried! Tip! - If you are going to make a lot of people, double the recipe and fry them on a griddle, then you can heat the breads at the same time. "Wild" burger with goat cheese and juniper berries (4 burgers) 300 g minced meat 100 g grated goat cheese 6 pcs. Juniper berries Salt Pepper Have minced meat…
Read the whole >>Bruno risotto
Brunostrisotto Do you want a new taste experience with risotto? A risotto can be good both as a side dish and as a dish in itself. Try with slightly different ingredients, risotto with brown cheese, and you have a completely new taste experience. Remember risotto must be served freshly made! It is better that the guests wait for the risotto, than that the risotto waits…
Read the whole >>Bruno's Taco
Brunosttaco Fredagstaco er fast på menyen i mange hjem. Det beste vi kan håpe på er kanskje å tilsette litt nye og spennende ingredienser for varisasjon. Vi har utrolig mange spennende oster. Hvorfor ikke prøve med cheddar eller brunost på fredagstacoen? I denne oppskriften fra Brunostboka er flere av de tradisjonelle ingrediensene byttet ut. …
Read the whole >>Håvardsrud Seterliv
Håvardsrud Seterliv brought back its farming business in 2005 after almost 50 years without farming or local milk processing. The mountain farm uses all of the milk from 10 cows from 20 June to 1 September, and the product is available for sale on the farm.
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