Posts Tagged ‘annen skorpetype’
Jærosten Jemima
Voll Ysteri is a small cheese factory on Jæren that makes Jærosten. We were the first cheese factory to receive approval from the Norwegian Food Safety Authority to make unpasteurised cheese, and since 2001 have worked to ensure that more and more people get a taste for good cheese, and see the many advantages of unpasteurised cheese.
Read the whole >>Frognerkilen fetatype
The cheese is made from fresh cow's milk, and matured in brine for at least one month before sale.
Read the whole >>Carmen
Carmen combines the best of the north and the south – fresh milk from the farm and spices from Spain. The soft and mild cheese gets a tasty and exciting crust of smoked paprika and cold-pressed olive oil.
Read the whole >>Rabben Pøyg
Rabben Pøyg is an unpasteurized semi-hard cheese stored for 2-3 months. Rabben is the name of where the cheese factory stands, it means a lumpy, round terrain formation, like a cheese. Pøyg is a dialect word that means a half-grown boy and I think it fits this, which is a young cheese with a lot of flavor. A versatile cheese that can be used for many things. Spreads, pizza or just as it is prepared with a glass of red wine, then the cheese is smooth like the red wine - best when it is tempered.
Read the whole >>Pepperknoll Hadelandstrøffel
Our exclusive flavor bomb!
Pepperknoll is a soured fresh cheese that is rolled in ground pepper and then dried for 3-4 weeks. The appearance and area of use for the cheese is unmistakably similar to a black truffle. The cheese comes with a grater and is grated over dishes instead of boring parmesan or sloppy Italian truffle! Because the cheese is dried, it can be stored at room temperature on the kitchen counter within arm's length when cooking. This means that you can turn around and grate a little as soon as you feel that something you are making could use a fresh acidity and a touch of pepper. Try it on Vitello tonnato, pasta, pizza or whatever you want. We roll tubers for hard life a day so that everyone will get. Note: We do not recommend storing the Pepper tuber in the fridge due to the risk of condensation which in turn can lead to mould.
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.…
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