Posts Tagged ‘kittmodnet’
Store Velten
The StoreVelten is a large, solid, unpasteurized one
aged cheese made from pure, raw cow's milk. The StoreVelten is sold as a complete wheel of 15 kilos. The taste is mild and fine and becomes stronger with long-term storage. He has been stored for at least six months.
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.
Lord Garvagh
Lord Garvagh has a lot in common with the Red Goat, except that he is made of pure cow's milk. Lord Garvagh is a pasteurized, semi-firm red whale cheese that has been washed in salt water. The cheese tastes best if it is allowed to sit for at least a couple of months. He inherited the name from the British nobleman Lord Garvagh, who thrived well in the mountain home in the area in the very old days.
Read the whole >>St. Paul
St. Pål is similar to StoreVelten, made with equal parts cow's and goat's milk. The goat's milk from Øvrejorde makes St. Pål stronger in taste and also causes him to mature a little faster. He has been stored for at least six months.
How about tearing a little St. Pål and i
Sunday omelette?
Ridder Classic
Ridder® Classic is a putty-ripened, world-class cheese! During the Oste WC in 2019, it was honored with a silver medal. Ridder® Classic is a semi-firm cheese with an exceptionally rich, piquant taste and aroma.
The putty-ripened cheese has a beautiful orange-yellow colour, supple texture and edible rind. Ridder® Classic is wrapped in foil so that the taste develops over time.
Ridder® goes well as a topping, for cheese platters, snacks and dessert. The cheese has been produced at TINE Midt-Norge Tresfjord ever since 1969.
Read the whole >>Norsk Port Salut
Norwegian Port Salut is a semi-firm, putty-ripened cheese with French ancestry.
The cheese has a piped perforation, and an aromatic and slightly sharp taste. The rind is slightly moist, and has a uniform yellow-red colour, while the inside of the cheese is cream-coloured. Norwegian Port Salut is excellent as a topping, in a cheese platter, as a snack and dessert. Also suitable for raclette. Tips for side dishes: fruit, ham, asparagus and good bread.
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 >>Fjelldronning
FESTO Fjelldroning Producer: Avdem Gardsysteri Type: Rødkitt Milk: Unpasteurized cow's milk Taste: Rich in flavor and aroma, fresh and clean. Description: Fjelldronning is a lagra putty-ripened cheese, made from fresh, unpasteurized milk from our own cows. The taste develops over several months in storage, where we wash and care for the cheese with great care. Fjelldronning is awarded in…
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