cheese talk
Tips for New Year's cheeses
Tom Helge Sørensen is founder and owner of Ostehuset in Stavanger. Here he generously shares tips for what he looks forward to offering his guests when the clock has passed midnight on the last day of the year. It's about Norwegian craft cheeses at their best.
Read the whole >>Norwegian Christmas cheeses
British Stilton and Dutch Edam have traditionally been considered Christmas cheese classics. However, there are good reasons to choose Norwegian. Here are suggestions for Norwegian cheeses that outshine their foreign relatives.
Read the whole >>Cheese professor Siv Skeie
She researches milk quality, dairy production and quality of dairy products. Siv Skeie is particularly interested in cheese ripening and the role of microorganisms during cheese ripening. She is also the country's only cheese professor...
Read the whole >>Ysteren at Bygdø Kongsgård
Helene Austvoll is the capital's only farm and makes artisanal cheeses made from colostrum from the royal herd. Now she has been with affineur MonS and learned about ripening. There are big plans for Kongsgården's dairy - but for now everything is at the project stage.
Read the whole >>Brown cheese in Korea
The Koreans have opened their eyes to the beautiful brown cheese from Heidal. Not as a topping on a slice of bread, but as a flavor enhancer and for baking. The cheese, which turned 100 years old last year, has become a trend among Soul's foodies.
Read the whole >>Strandmo Stølsysteri
Originally, it was the parents-in-law Anny Opedal Fodnes and Geir Harald Fodnes who bought Strandmo gård in 1993. With the purchase came the farm at Breiset and after seven years of trial and error, the couple received final approval for the production and sale of cheese and butter.
For the past six years, son Erik and daughter-in-law Anna Karoline have been responsible for the operation, with good help from the older generation.
Sparstadstølen
At Sparstad Stølen, you can experience stølen the old-fashioned way with hand milking, hand-powered chinning and cheese making over a wood-fired oven. You can also sleep in the old shed and wake up to the sound of cows grazing peacefully around the house wall. It's like taking a time travel into a beautiful fairy tale.
Read the whole >>Budeia on Fagerdalen
At Fagerdalen støl, you get real sederkost with more than 300 years of traditions. The seat has been in Anne-Lise Søndrol's family since 1702 and is located peacefully and beautifully with a view of the Hallingskarvet. Among other things, non-traveled food and white cheese are served and sold here - a specialty you can hardly find anywhere else.
Read the whole >>From Tingvoll to Spain
Enric Canut himself sat on the jury when the blue cheese from Tingvoll was named super winner of World Cheese
Awards (WCA) in 2016. The following year he personally made the trip up to Tingvoll to secure an import agreement
with the world champion.
Cottage cheese
If you come across støl cheese, you have made a bargain. It is about proper ones
craft products.
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