Posts Tagged ‘Bygdø Kongsgård’
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.
Read the whole >>Paradisbukta
Unripened semi-hard cheese to be grilled or fried. Used as a burger, in soups, salad and as a great side dish for hot and cold dishes.
Read the whole >>Dronningberget
The cheese is made from fresh cow's milk and matured for at least ten days with milk mushrooms, before it is packed and ready for sale.
Read the whole >>Kongeskogen
The cheese is made from fresh milk, and matures for a minimum of three months with a natural rind.
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 >>Bygdø Kongsgård ysteri
At Bygdø Kongsgård, we run a small craft dairy, which is Oslo's only farm dairy. We sell the cheese and fresh dairy products to local shops and restaurants, and we serve our own products at Gartneriet (the garden centre). All products are organic and certified by Debio. Except for the yogurt, all products are unpasteurised.
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