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.

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Rosalita

Rosalita fra Tjamsland Gård

This is a matured fresh cheese that won WC gold in 2018. Very common type of cheese in France, where it is called Lactic cheese. In Norway, Norsk Gardsost has decided that this type of cheese will be called KREMOST. Rosalita is best enjoyed with cheese and wine. And it's lovely on homemade crusty bread with a piece of pear or grape. It goes perfectly well with other flavors on a cold table. Or it can be melted with honey and walnuts on top

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Yme

Yme fra Stavanger Ysteri

Ym is a soft cream cheese made from day-fresh raw milk. Matured for 10-14 days. Yme is matured with a delicate layer of milk fungus, a cheese ripener naturally found in raw milk. We call it a fresh cheese, even though it has a short ripening period. Each cheese weighs 130g.

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Strømmen chevre

Strømmen Gård

The stream Chevre

A fresh cheese "ripened" with milk mushrooms. Strømmen chevre won gold during the NM in cheese in 2019. Chevre can be used on a slice of bread or biscuits, it is good with honey on it, or use it in the salad, grilled, in sauces or au gratin.

Chevre warmed in the oven and served with mullets as a dessert is lovely.

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Dronningberget

Dronningberget fra Bygdø Kongsgård

The cheese is made from fresh cow's milk and matured for at least ten days with milk mushrooms, before it is packed and ready for sale.

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