Posts Tagged ‘halvfast’
Steinfjording
Steinfjording is a semi-hard white goat's cheese. The cheese is produced from our own fresh organic – biologically dynamic goat's milk.
Read the whole >>Kvitost frå Skjerdal
White cheese from Skjerdal is a semi-hard cheese, made from fresh unpasteurized goat's milk.
We cheese after milking both morning and evening. The cheese is mixed with soap and pressed by hand in traditional, made cheese boxes (cheese forms) in various sizes from 1.5-3 kg. Traditionally, the cheese was unsalted and we still make a good portion of that type. In addition, we have a salty version and a version with added caraway.
Read the whole >>Mor Åse
FASTOST Mor Åse Producer: Avdem Gardsysteri Type: Rødkitt Milk: Unpasteurized cow's milk Taste: Mild and round taste, flexible in texture. Description: The cheese is inspired by French soft cheeses. The idea for "Mor Åse" came to farmer and cheese maker Sigurd during a cheese course in France some eighteen years ago. The name is partly taken from Ibsen's Peer Gynt, but is also named...
Read the whole >>Rødlin
WC Silver 2018
Rødlin is loved both by customers at markets and by chefs in restaurants. The cheese is a semi-firm red cheese made according to an Appenzeller recipe from Sweits.
In the autumn of 2017, we were awarded the specialty brand UNIK SMAK at Rødlin. The jury stated:
• This cheese was actually much better than the Appenzeller (we tasted it against the Appenzeller aged 3 months)
• Beautiful cheese - there was a lot of craftsmanship and love!!
Rødlin is very good on bread, but in the home country the cheese is considered very good grated cheese.
Jærosten Jemima
Voll Ysteri is a small cheese factory on Jæren that makes Jærosten. We were the first cheese factory to receive approval from the Norwegian Food Safety Authority to make unpasteurised cheese, and since 2001 have worked to ensure that more and more people get a taste for good cheese, and see the many advantages of unpasteurised cheese.
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 >>Jens'n
FASTOST `Jens´n´ Produsent: Tveitakjerring Type: Fastost Melk: Geitemelk Smak: Litt syrlig, litt tørr. Beskrivelse: Dette er en halvfast kvit geitost som blir produsert i aug/sept/oktober. Ein ´manchego´lignende ost. Smaker best på romtemperatur i lag med et glas vin, øl eller eplemost! Utsalgssted: Gårdsbutikken og Reko-ringene. FLERE PRODUKTER FRA TVEITAKJERRING Jens´n Mjuk kjerring Trollkjerring Tvedta Steikje-ost
Read the whole >>Pan
Red whale cheese made from day-fresh raw milk, washed with ripening culture. Cave-stored for six weeks.
In the cellar under the cheese factory, we have a cheese cave, where Pan ripens under natural conditions. Every other day, the surface of the cheese is infused with the cheese factory's own ripening culture. This culture is developed in the cave, and gives the cheese its characteristic taste, aroma and pink colour. Pan matures for six weeks before being wrapped in waxed paper to complete the maturation.
One wheel of cheese weighs 1.2–1.5 kg
Read the whole >>Setviking
Our fresh food has a rich taste. The cheese is made in flavours: neutral and with spring onions.
Read the whole >>Frøya
Semi-hard white goat cheese packed and matured with herbs. We use it as a spread or in the salad. We use and grill Frøya and use it as an accompaniment to food or as a substitute for meat.
Read the whole >>