Posts Tagged ‘økologisk’
Paradisbukta
Unripened semi-hard cheese to be grilled or fried. Used as a burger, in soups, salad and as a great side dish for hot and cold dishes.
Read the whole >>Yme
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.
Read the whole >>Eden
Red whale cheese made from day-fresh raw milk [1] and bathed in sides [2]. Aged for four weeks.
Eden is a diamond-shaped red cheese with a creamy consistency. It is first matured with milk mushrooms [3] , before it is bathed in Norwegian sides [2] . The side promotes the ripening of the red putty and adds fruity notes to the taste. The cheese develops a characteristic aroma, while preserving the fresh milk taste. Each cheese weighs 200g.
Read the whole >>Pan
Red whale cheese made from day-fresh raw milk, washed with ripening culture. Cave-stored for six weeks.
In the cellar under the cheese factory, we have a cheese cave, where Pan ripens under natural conditions. Every other day, the surface of the cheese is infused with the cheese factory's own ripening culture. This culture is developed in the cave, and gives the cheese its characteristic taste, aroma and pink colour. Pan matures for six weeks before being wrapped in waxed paper to complete the maturation.
One wheel of cheese weighs 1.2–1.5 kg
Read the whole >>Konrad
Red whale cheese made from day-fresh raw milk, matured with stout. Cave-stored for six weeks.
Konrad matures under natural conditions in our own cheese cave under the cheese factory. Every other day, the surface of the cheese is infused with a ripening culture based on Konrad's Stout. The culture is developed in the cave, and gives the cheese its distinctive taste, aroma and brown colour. Konrad only ripens in six weeks. Then it is wrapped in waxed paper to complete the ripening.
Konrad has a distinctive taste, aroma and brown color that comes from the maturation culture that is based on Konrad's Stout.
Read the whole >>Skarrbo Ricotta
The ricotta can be customized according to the customer's needs. It is both possible to get it firm in consistency, or soft and supple. Rich taste of fat milk.
Read the whole >>Skarrbo Nøkkelost
The cheese is made from raw milk from the farm's own cows of the Jarlsbergefe breed. The farm's own fermentation culture is also used in the cheese.
Read the whole >>Skarrbo Spesial
The cheese is made from colostrum from the farm's own cows of the Jarlsbergfe breed. The farm's own fermentation culture is used in the cheese, which gives the cheese its distinctive character and a complex flavor that becomes more prominent during storage. The cheese is stored for 6 – 12 months.
Read the whole >>Organic table cheese
Table cheese from Vesterhaugen Gårdsysteri, Photographer Vesterhaugen Gårdsysteri
Read the whole >>Økologisk gomme
Organic gomme from Tverås is made in the traditional way on the farm. A nutritious and good topping for young and old that goes well with waffles, lefse and bread.
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