Red putty
Rødlin
WC Silver 2018
Rødlin is loved both by customers at markets and by chefs in restaurants. The cheese is a semi-firm red cheese made according to an Appenzeller recipe from Sweits.
In the autumn of 2017, we were awarded the specialty brand UNIK SMAK at Rødlin. The jury stated:
• This cheese was actually much better than the Appenzeller (we tasted it against the Appenzeller aged 3 months)
• Beautiful cheese - there was a lot of craftsmanship and love!!
Rødlin is very good on bread, but in the home country the cheese is considered very good grated cheese.
Eden
Red whale cheese made from day-fresh raw milk [1] and bathed in sides [2]. Aged for four weeks.
Eden is a diamond-shaped red cheese with a creamy consistency. It is first matured with milk mushrooms [3] , before it is bathed in Norwegian sides [2] . The side promotes the ripening of the red putty and adds fruity notes to the taste. The cheese develops a characteristic aroma, while preserving the fresh milk taste. Each cheese weighs 200g.
Read the whole >>Pan
Red whale cheese made from day-fresh raw milk, washed with ripening culture. Cave-stored for six weeks.
In the cellar under the cheese factory, we have a cheese cave, where Pan ripens under natural conditions. Every other day, the surface of the cheese is infused with the cheese factory's own ripening culture. This culture is developed in the cave, and gives the cheese its characteristic taste, aroma and pink colour. Pan matures for six weeks before being wrapped in waxed paper to complete the maturation.
One wheel of cheese weighs 1.2–1.5 kg
Read the whole >>Konrad
Red whale cheese made from day-fresh raw milk, matured with stout. Cave-stored for six weeks.
Konrad matures under natural conditions in our own cheese cave under the cheese factory. Every other day, the surface of the cheese is infused with a ripening culture based on Konrad's Stout. The culture is developed in the cave, and gives the cheese its distinctive taste, aroma and brown colour. Konrad only ripens in six weeks. Then it is wrapped in waxed paper to complete the ripening.
Konrad has a distinctive taste, aroma and brown color that comes from the maturation culture that is based on Konrad's Stout.
Read the whole >>Rød sau
Rød Ku is a semi-firm red cheese that matures for 3–5 months. It began life solely as a raclette cheese until we discovered it could be used for so much more. This is a so-called 24/7 cheese that can be enjoyed for breakfast, lunch, dinner and dessert. Of course, it is also excellent for making Raclette dinner with as it has particularly good melting power. The cheeses weigh approx. 3–4 kg and is regularly washed with brine during maturation so that it forms the characteristic red putty crust that has given the cheese its name. We are proud of the award Supergold during the World Cheese Awards in Bergen 2018. This means that Rød ku received a gold medal in the World Cheese Championship and ended up among the world's 75 best cheeses. Not bad for a newcomer! Rød Ku also recently received a silver medal during the NM in Gardsost (they are a little stricter than international judges) and the cheese also has a specialty label for unique taste from Matmerk.
Read the whole >>Jærsk Havsletteost
RØDKITTOST Jærsk Havsletteost Producer: Ystepikene Type: Rødkittost Milk: Cow's milk Taste: Mild and tasty cheese that reflects the Jær Sea and Norway's largest lowland. Description: The cheese, which has added milk fungus and white mold culture, is washed during ripening and then rolled in hand-dimmed kelp from Mong. Can be served warm together with good bread, cured meats and maybe asparagus and pickled red onions.…
Read the whole >>Munkeby
Red putty, Unpasteurized cow's milk.
Round and creamy, lots of aroma and a long aftertaste.
Monkeby is made by the monks according to a traditional recipe from the monastery of Cîteaux (France). It is hand-washed daily for a seven-week maturing period. The cheese is stored in the cellar on fir planks and is turned daily. The cheese has received several awards, including Super Gold at the 2018 Cheese Championship in Bergen.
Read the whole >>Sjenald
Soft cottage cheese. Enjoy it with biscuits, nuts and honey/jelly. Can be heated in the oven and eaten liquid as a dip.
Skjenald is the name of the home farm of the founder of Orkladal cheese. The name probably means "to shine" (yellow and round like the sun). Skjenald won gold in the NM for farm cheese in 2016 and gold in the WC in 2018!
Read the whole >>Rokoll
Soft cottage cheese. Enjoy it with biscuits, nuts and honey/jelly. Rokollen is an excellent tour point on
356 m. with fantastic views over
Orkla, Orkanger, Råbygda and Orkladal ysteri. Rokoll achieved silver at the national exhibition for farm cheese in 2009, bronze in 2011 and silver in the NM for farm cheese in 2015.
Holtefjell XO
FAST CHEESE Holtefjell XO Manufacturer: Eiker Gårdsysteri Type: Red kit cheese Milk: Cow's milk Taste: Absolutely lovely taste, dry in texture, an explosive flavor bomb when you chew it a bit, nice mouthfeel. Prominent UMAMI taste, nutty with a long and fine aftertaste that lingers for a long time. Description: Holtefjell originates from the French Alps, but this one is a bit firmer...
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