Posts Tagged ‘Mild’
Synnøve Gouda
Synnøve Gouda is a full-bodied yellow cheese that has a mild, aromatic and slightly acidic taste. A rich cheese that suits the whole family.
Read the whole >>Synnøve Lett Gouda
Synnøve Lett Gouda is a light cheese with a mild and round taste that suits the whole family.
Read the whole >>Kjerringklump Cheddar
An organic cheddar cheese made from home-produced milk.
Read the whole >>AKSNES IPA-JACK
This is a typical jack cheese (ala Monterey Jack) that is marinated in organic IPA beer from Reins Kloster.
Read the whole >>Pultost
ysteri PULTOSTKOPPEN was established in 2014 after a few years of training, trial and error and finally a good feeling that this is life's work. From the start, it was clear that table cheese was the main product, that it should be hand-made in as many stages as possible and that the soured, skimmed milk should be heated on a wood stove. We don't have our own cows, but have been lucky enough to buy milk from farms in Jevnaker and can collect it at the same time as they are milking, i.e. the milk is as fresh as possible. On the third day, the thick milk is slowly (approx. 5-6 hours) heated to 60 degrees. Then the curd has settled like a lid over the whey and it is easy to pick it up, collect it in a cloth and let the whey drain out. With us, we put the curd under pressure overnight and on day 5 we divide the curd into small pieces. Fermentation then follows as the curd develops heat and you have to watch it and stir it several times a day. If everything goes well and the room temperature is right, it can take 2-3 days. To stop the fermentation, salt is added and the cheese must be allowed to mature in a slightly colder environment. How long it should mature is up to individual taste. Our table cheese is gritty. Both consistency, color and taste change with age. When we mark with a date, it may be a taste for most people, but there are also those who want cheeses that are well past their date. From time to time we have Pultost Stored for sale, then it is about 4 months old.
Read the whole >>Norvegia Lettost, 16% fett
Norvegia® Lett er et alternativ for deg som ønsker den milde gode Norvegia-smaken – men med mindre fett. Norvegia® Lett er merket med nøkkelhull og inneholder kun 16 % fett. Norvegia® Lett er lagret i 4 måneder før den finner veien til ditt kjøleskap.
Read the whole >>Jarlsberg Lettost 16% fett
Jarlsberg® Lett has the characteristic nutty taste that characterizes the world-famous cheese brand, but has a reduced content of fat and calories.
Jarlsberg® Lett is a flavor enhancer in most hot and cold dishes. The cheese can be used on bread and crackers, in hot dinner dishes or in salads. It has a fine consistency that makes it easy to slice, grate or dice. Jarlsberg® Lett is marked with Keyhole. The keyhole is a symbol that should make it easier for you to choose healthier foods. This means that the products contain less fat, sugar and salt than other products in the same category.
Read the whole >>Norsk Chevre Naturell Haukeli
Norsk Chevre Naturell Haukeli is a fresh goat's cheese developed locally at Haukeli - a unique craft with a sour and mild taste.
Norsk Chevre Naturell Haukeli can be enjoyed alone or used to add an extra edge to food.
How about trying chicken fajitas with chevre for dinner?
Chevren is perfect in dips, sauces and soups.
Norsk Chevre Naturell Haukeli has been honored with the Specialty Mark "Unique Taste" from Matmerk.
Norsk Chevre Naturell Haukeli is part of the Norwegian Cheese Specialties series, a collection of Norwegian cheese treasures from defined geographical areas with distinctive histories and soul. The cheeses are of high quality, good craftsmanship, unique and rich in flavour.
Read the whole >>Britannia Blå
BLÅMUGGOST Britannia Blue Manufacturer: Gangstad Gårdsysteri Type: Blue cheese Milk: Cow's milk Taste: Very mild blue cheese Description: White mold on the outside and blue mold on the inside. Blue mold is added to the cheese during curdling, but it is dipped in boiling water and further in water with added white mold after salting. Best between 1.5 - 3 months after production. Ingredients: Pasteurized cow's milk, acid culture, salt, rennet, blue mold, white mold. Good accessory…
Read the whole >>Gardsost
The cheese is made from milk from pastures where the cows go in the summer.
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