Posts Tagged ‘frisk’
Jåblom
The cheese is versatile and can be used both for bread, fish, meat and vegetable dishes.
Read the whole >>Myrull
Inspired by the most popular category of goat cheese in France - cream cheese matured with milk mushrooms.
Read the whole >>Råblå
The cheese is first matured in a maturing cellar for two months. There, the cheese is turned over, moved and looked after every week.
Read the whole >>Nýr
Nýr is a fresh, versatile and lean basic product that is used for everything from breakfast cereals, purees, sauces and desserts to a lean, protein-rich substitute for sour cream and cream. Made with organic milk. Due to the sour taste and many irregularities in use, Norwegian chefs have given Nýr the favorite label. The cheese received silver at the World Cheese Championships in 2018.
Read the whole >>Frisk Ole tyttebær
Fresh and creamy, sweet and acidic.
A sweet dessert cheese that can be served on crackers or with cured meats.
Frisk Ole hvitløk
A fresh, versatile cheese that can be served on a slice of bread, on flatbread or with cured meats - the mountain people's favourite!
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