Cheese talk
Cottage cheese
If you come across støl cheese, you have made a bargain. It is about proper ones
craft products.
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.
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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.
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Norwegian