Ekte brun geitost

Producer: Solliaysteriet

Type: Brown cheese
Milk: Goat’s milk

Flavour: The cheese is a rich, real goat’s cheese, sweet and slightly acidic. Distinct taste of caramelized milk sugar.

Description: As much as possible, the milk is separated directly in the milk room, and the lean milk/skimmed milk comes down to 30 to 35 degrees Celsius in the transport tank. In the pot, it is heated to about 37 degrees before rennet is added. When the heated to almost 80 degrees, the white lean cheese/rennet protein is separated and scooped out of the cheese pot. Then, the whey is boiled for 10 to 14 hours until the milk sugar caramelizes. After that, the curd is taken off the heat and stirred in the pan until it has a temperature of about 35 degrees and can be poured into moulds and cooled at about 5 degrees in the fridge.

Retailers: See website for a full overview.