Posts Tagged ‘fyldig smak’
Brunost fra Gimstad
A brown cheese cooked on the whey after the curd of the cheese "Svinøy". The whey is boiled, and only cream is added.
Read the whole >>Svinøy
A full-fat firm mature white cheese made on unpasteurized milk from our own cows.
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 >>Soleglad vellagra
Soleglad vellagra is matured for at least six months, and has an extra rich taste. The consistency is firm and the flavor concentrated. Can be reminiscent of Spanish manchego.
Read the whole >>Synnøve Norsk Grillost
finally a Norwegian produced cheese inspired by Halloumi!
Norsk Grillost is a firm cheese that is perfect for roasting and grilling and which has a wonderful roasting crust. The cheese is made from Norwegian milk from Namdalen and inspired by Halloumi - a cheese that is used a lot in Cyprus and the Middle East. Perfect for dinner either as a side dish or as an alternative to meat. Serve hot straight from the grill or frying pan.
Read the whole >>Litlvea Lagret
An aged yellow cheese with lots of flavour
Read the whole >>Kvit Undredal, eldgamal
Kvit Undredal er ein halvfast kvit geitost laga av nysilt geitemjølk. Best å skjæres med kniv.
Read the whole >>Kvit Undredal vellagra
Kvit Undredal er ein halvfast kvit geitost laga av nysilt geitemjølk. Kan skjerast med ostehøvel eller med kniv.
Read the whole >>Selbu Norzola
Norzola® is a soft Norwegian blue cheese made in Selbu in Trøndelag. The cheese is tasty and has a flexible, almost spread-like consistency.
The taste can be described as aromatic and rich. The cheese is very suitable for hot dishes such as pasta and pizza, dressings, dips, soups, sauces and cheese creams.
Norzola® was developed and launched in 1975 and can be described as the Norwegian version of the Italian blue cheese Gorgonzola, hence the name Norzola.
Read the whole >>Munkeby
Red putty, Unpasteurized cow's milk.
Round and creamy, lots of aroma and a long aftertaste.
Monkeby is made by the monks according to a traditional recipe from the monastery of Cîteaux (France). It is hand-washed daily for a seven-week maturing period. The cheese is stored in the cellar on fir planks and is turned daily. The cheese has received several awards, including Super Gold at the 2018 Cheese Championship in Bergen.
Read the whole >>
English 
Norwegian