Posts Tagged ‘blåmugg’
Himmelsk Blå
Very mild blue mold cheese that has white mold on the outside and blue mold on the inside.
Read the whole >>Bukkeblå
Bukkeblå is made from goat's milk, where parts of the milk are separated to get cream for our brown goat's cheese. This is therefore a lean type of blue cheese. It is still flavorful and full-bodied, but firm and mild.
Read the whole >>Blåstøyten
BLÅMUGGOST Blåstøyten Producer: Fornes Gård Type: Blue mold Milk: Unpasteurized cow's milk Taste: Mild Description: The cheese goes well with a piece of biscuit and the stronger heather honey, but also try it as a topping on a pizza. Outlet: See website for full overview.
Read the whole >>Vinterlys
Vinterlys is a firm blue cheese produced from fresh goat's milk.
Read the whole >>Blå Kjerringøy
Lovely mild and flavorful blue cheese. The cheese has a golden curd with fine blue marbling and a dark outer crust.
There is an incredible range of taste, texture and shape within the blue mold family. In order for the blue mold to develop inside the cheese itself, it must be cheesed so that it has many cavities and in addition it must be "punched" or pierced after 10 - 12 days. At the same time, it must be stored so that it gets good air access during ripening. It is precisely the airy limestone caves that have made Roquefort famous for its blue cheeses. Our cheese is nowhere near as strong but has a great blue taste.
Read the whole >>Piggtind
Mild and pleasant taste.
Read the whole >>Fønix
Organic blue cheese made from day-fresh raw cow's milk. Stored for six months. Fønix is a balanced, aromatic cheese with sweet, nutty flavor notes. It is a relatively firm blue cheese, and a long ripening time at a low temperature gives a complex flavor and creamy consistency.
Read the whole >>Blå Viking
BLÅMUGGOST Blue Viking Producer: Snertingdal Ysteri Type: Blue mold Milk: Cow's milk Aging time: Intermediate storage Taste: Mild and round. Description: The blue mold cheese Snertingdal Jarl was the dairy's most important product and was also exported to the USA. We have used the old recipe and adapted these to modern palates. The traditional cheese has been given a proud new name: Blue Viking. It has a…
Read the whole >>Svoger Bård
Svoger Bård is a mild cheese that tastes like a lot of milk. Can be reminiscent of camembert in consistency and taste. Can be used on a slice of bread or on shortbread and biscuits.
Read the whole >>Gelmin
Gelmin is a semi-hard blue cheese. Taste it on good bread with honey/jelly.
Gelmin (Gjølme farm) was one of King Sverre's royal farms in the 12th century and mentioned in Snorre's royal sagas. Gelmin won bronze at the national exhibition in 2011 and silver at the National Championships in 2016
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