Posts Tagged ‘kraftig’
Synnøve Rabagast 36 mnd
Rabagast er en fantastisk ost som imponerer med sin smakfulle, fyldige og knasende karakter.
Read the whole >>Litlvea Ekstra Vellagret
An extra well-aged yellow cheese with calcium crystals. Lightly sour and strong taste
Read the whole >>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 >>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 >>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 >>Sæterparmesan
FASTOST Sæter Parmesan Producer: Brimi Sæter Type: Hard cheese Milk: Unpasteurized cow's milk Taste: Salty and flavorful Description: Grated Sæter Parmesan is made from our Sæter cheese that has been stored for over 3 years. As a result, it has acquired a good "Parmesan taste" which is suitable for many things. Well-aged sæterost got a place in the finals, super gold in the WC in 2018 and is thus a…
Read the whole >>Pultost Lillehammer
Tine Pultost Lillehammer has a sharp and rich taste. Pulto cheese has a lot of protein and only 1 % of fat.
Pulto cheese is excellent as a topping. It tastes good with boiled or baked potatoes, sour cream and flat bread.
Read the whole >>Pultost Hedemark
Tine Pultost Hedemark has a sharp and rich taste, like normal Pultost cheese. The cheese is somewhat drier than Pultost Løiten. Pulto cheese has a lot of protein and only 1 % of fat.
Pulto cheese is excellent as a topping. Tastes well with boiled or baked potatoes, sour cream and flat bread.
Read the whole >>Ridder
Ridder® is a semi-firm, putty-ripened cheese with an exceptionally rich taste and aroma. It has a light yellow, silky texture and a supple consistency which, together with the orange-yellow surface, gives a delicious and inviting appearance.
A very special bacterial culture is applied to the cheese before it is left to ripen for approx. two weeks. This means that the bacterial culture works its way into the cheese during storage and gives the cheese the distinctive character and taste that Ridder® is so famous for.
Ridder® goes well with dark and light bread, with sweet and salty biscuits as well as with fruit and vegetables. Feel free to use Ridder® as a snack on its own, or as an ingredient in salads.
Read the whole >>Pultost
Pultost is a traditional cheese with caraway made on unpasteurized sour skimmed milk. Pultosten is, like young cheese, dry and crumbly, with a mild taste. If it is stored longer, it becomes soft, sharp in taste and spreadable.
Read the whole >>
English 
Norwegian