Posts Tagged ‘modna myke og faste hvite oster’
Ung Grotteost
Young cave cheese has a mild and supple taste. The cheese is made from organic, unpasteurised milk from happy cows at Helgebostad.
Read the whole >>Old Erik
Firm, with hints of aromatic flavor and character, with hints of crystals
Read the whole >>Gouda
Nydelig smak av frisk kumelk rett fra en bondegård.
Read the whole >>Leirgrøv naturell
Leirgrøv naturell is very similar to Leirgrøv stølsmølk, but is made from milk outside the stølsmølk season. The cheese is sold six months to two years after production. Initially, it is white and mild, but after a period of storage it can take on a pink tinge and become more mineral in taste. Leirgrøv naturell is the main cheese of Prestholt Geitost, and won a generous gold medal in the WC in cheese in 2018.
Read the whole >>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.
Read the whole >>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.
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