Posts by eliho
Fonte Verdi Ysteri og Fruktpresseri
It is a bit unique to have a dairy right in the centre of Molde, and it is rare that Gouda cheeses are made from unpasteurised milk. The organic milk is collected from Ragnhild and Hans Erik Wold at Lyngstad.
Read the whole >>Skarbø gard
With the good, fresh milk from our livestock, we make cheese in a new dairy in the hundred-year-old farmhouse. Here, we preserve the heritage of dairy farming at Skarbø from the old days, building on traditions from Carlos' Spanish family, who have taught us to make cheese as it has been done in the mountains of Sierra Nevada.
Read the whole >>Setane Gardsysteri
Setane is a farm on a steep hill in Nissedal in Telemark, which was cleared in 1801. A new goat barn and dairy were established in 2010. This year, we are expanding the dairy with a “Primbu” (“Prim shed”) and will start making Prim, a traditional soft cheese, this summer. We also produce white goat’s cheese.
Read the whole >>Cheddar
Osten Cheddar stammer fra landsbyen med samme navn, ikke langt fra Bristol i Somerset distriktet. Den kom til Norge i 1860-årene, men fikk først sitt store gjennombrudd her med pizzaen.
Read the whole >>Emmentalers
Emmentaler is a semi-fat hard cheese produced from cow's milk. It came to Norway with Swiss already in the early 19th century, and the characteristic holes in the cheese can tell us about the maturity of the cheese.
Read the whole >>Gouda
Gouda Historien Osten Gouda har sitt navn etter byen Gouda som ligger kun 20 kilometer utenfor havnebyen Rotterdam sør i Holland. Gouda-osten har en lang historie tilbake til 1600 tallet og ble kalt Stolkse Kaase etter navnet på landsbyen der osten ble omsatt på det lokale markedet. Men byen Gauda tok etter hvert over salget…
Read the whole >>Edamame
Edamer Historie Edamer ost har sitt navn og mye av sin historie fra Nederland. Den er fra byen Edam som er kun en kort kjørtur fra storbyen Amsterdam. Den har sin karakteristiske runde form fra formen de ble laget i; såkalte kaaskop, som betyr ostehode. Formen gjorde det også enkelt å losse båtene for bøndene…
Read the whole >>At Dovre Ysteri, both employees and cheese get medals!
Det er nå hele 7 av 13 ansatte som har mottatt Medaljen for lang og tro tjeneste, og vår dyktige forbedringssjef Ymbjørg Øwre er sist ut.
Read the whole >>Imports of cheese are increasing sharply
- The ordinary import of cheese increased by as much as 9 per cent in the first half of the year. We think that is demanding. There is a lot of milk in a kilo of cheese, says Tine's subject manager for politics and community relations, Helle Huseby, in the video.
Read the whole >>Brown cheese in Japan
In 2018, while Kraftkar was named the world's best cheese in San Sebastian in Spain, it was a small cheese producer in Japan that won the Japan Cheese Awards with brown cheese from Nakashima Farm. It could be said that Norwegian cheese traditions are on their way to sweeping the world. Maybe. The Norwegian brown cheese maker Tim Reidar Stenberg…
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