Posts Tagged ‘geitemelk’
1242
1442 er ein kvit geitost som er laga med utgangspunkt i laktosetynna produksjon. Leirgrøvostane har fått namn etter stølen Leirgrøv. Stølsmjølktypen blir altså berre laga om sumaren. Geitemjølka tek mykje smak av foret til geita, og geita liker mat med smak i. Derfor er stølsmjølkosten kraftigare på smak og ber preg av geita sin favorittmat – urter, vier og fjellblomar. Kumjølk frå støl blir gjerne gulfarga av karoten, men geitemjølka inneheld ikkje karoten, og blir lys grøn av alle godsakene på fjellbeitet. Derfor kan Leirgrøv stølsmjølk vere lys grøn på farge. Leirgrøv 1242 er lagra i minimum 12 måneder.
Read the whole >>Prosten
Prosten is a mature goat's milk cream cheese, what Norwegians like to call chevre. This is made all year round, both from stølsmjøl and winter milk. The provost had the name Presten earlier, after the former (old) priest in Ostebygda, who has now become Provost. He is fond of cooking and very enthusiastic about cheese, and he likes to preach the good news about local cheese making and locally produced cheese.
How about heating the whole cheese in the oven at 200 degrees for 4 minutes? Served with a sweet accompaniment.
Read the whole >>Brun Geitost Prestholt
Prestholt Geitost is the flagship of Prestholt and the base for the entire operation. This is a traditional full-fat, brown goat's cheese type that originates from Osterøy in Western Norway, where Tim's mother learned the cheese trade. Prestholt Goat cheese is made from steaming fresh goat's milk, less than half an hour old, and it is made from both stable milk and winter milk. This is also an award-winning cheese, which has received two gold and one silver medal in the NM in farm cheese.
Read the whole >>Sognakvitost Mellomlagra
The parish kvitosten is a semi-solid white goat's cheese made from freshly strained (unpasteurized) goat's milk, acid culture and rennet.
This cheese represents a tradition that is common to the inner parishes. That's why we call our unsalted kvitost variant Sognakvitost. Sognakvit cheese was, and is, used in the daily diet for dinner and salty food, especially by the older sogs.
The cheese is available in three degrees of maturity: new age (2-3 months), medium age (3-6 months) and well age (6-12 months). It should be kept cool, well wrapped or under a cheesecloth. Temperate before the meal.
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 >>Sæterstad Kvit Geitost
This is a firm, dry well-aged goat's cheese, 9 months and older. A slightly leaner type as parts of the milk are separated to have cream for our brown cheese. Often described as similar to Manchego and Parmesan by customers, due to how well aged it is.
Read the whole >>Sæterstad Brun Geitost
This is a real brown goat's cheese, made from goat's whey, goat's milk and goat's cream. Round and mild in taste.
Read the whole >>Rød Geit
Rød Geit is a semi-solid red cheese made from pure goat's milk. The red cat that the cheese is
wrapped in, is washed with salt water, which gives a good and slightly salty putty taste. Red
Geit has participated in the WC in cheese twice, in 2017 and 2018, and won a bronze medal
both times.
Cubed cheese
The cube cheese made from goat's milk is a mature cream cheese, which is matured with milk mushrooms. This type of cheese is often called chevre. The cheese won a bronze medal in the World Cheese Championship in 2018. The wooden barrels on which Kubbeostane rests are made in collaboration with Vinn Hallingdal. The trefjølen are a part of the local value creation. Important for the cheese, the farmer and the environment.
What about cutting a good slice and heating it for a couple of minutes in the oven, and serving with blackcurrant syrup and some hazelnuts dipped in hot sugar?
Read the whole >>Fatost
A feta type of cheese produced from organic - biologically dynamic goat's milk.
Read the whole >>
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