Posts Tagged ‘modna myke og faste hvite oster’
Fausko
Fresh and good taste of spring onions and black pepper.
Read the whole >>Harahorn
Mild cheese with a taste of rock mint and oregano.
Read the whole >>Sognakvitost Mellomlagra
The parish kvitosten is a semi-solid white goat's cheese made from freshly strained (unpasteurized) goat's milk, acid culture and rennet.
This cheese represents a tradition that is common to the inner parishes. That's why we call our unsalted kvitost variant Sognakvitost. Sognakvit cheese was, and is, used in the daily diet for dinner and salty food, especially by the older sogs.
The cheese is available in three degrees of maturity: new age (2-3 months), medium age (3-6 months) and well age (6-12 months). It should be kept cool, well wrapped or under a cheesecloth. Temperate before the meal.
Read the whole >>Sæterstad Kvit Geitost
This is a firm, dry well-aged goat's cheese, 9 months and older. A slightly leaner type as parts of the milk are separated to have cream for our brown cheese. Often described as similar to Manchego and Parmesan by customers, due to how well aged it is.
Read the whole >>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.
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?
Cubed cheese
The cube cheese made from goat's milk is a mature cream cheese, which is matured with milk mushrooms. This type of cheese is often called chevre. The cheese won a bronze medal in the World Cheese Championship in 2018. The wooden barrels on which Kubbeostane rests are made in collaboration with Vinn Hallingdal. The trefjølen are a part of the local value creation. Important for the cheese, the farmer and the environment.
What about cutting a good slice and heating it for a couple of minutes in the oven, and serving with blackcurrant syrup and some hazelnuts dipped in hot sugar?
Read the whole >>Jørn's brie
Jørns brie er en hvitmuggost som er produsert på original fransk oppskrift. Osten vil ha en hard kjerne i midten frem til den er helt moden. Jørns brie fikk i April 2017 spesialitetmerket. Prøv gjerne en kombinasjon av vår chiligele, brie og kjeks!
Read the whole >>Jørnsberg
Semi-hard ripened cheese produced from pasteurized cow's milk.
Jørnsberg is a semi-hard cheese with added propion culture with a sweet nutty taste. Melts well on the tongue and in the oven. Also available as stored. (6 months or more)
Read the whole >>
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