Kvit Kjerringøy

Kjerringøy Ysteri

Tasty white curd cheese made from the farm's fresh raw milk. Beautiful characteristic layer of white mold around the creamy golden curd. Cheesed in an artisanal way like a French Camembert, one of the well-known French cheeses. The way it was made traditionally, it had a relatively short period from the stage when it is ripe and ready for sale until it becomes overripe. In the dairies, it is now cheesed so that it has a significantly longer shelf life. But this gives it a completely different taste. Our version is made almost as it was originally; with lots of flavor.

Silver in the category Cheese of the year 2015 – The Norwegian meal Silver Nordic 2014

Read the whole >>

Blå Kjerringøy

Blå Kjerringøy

Lovely mild and flavorful blue cheese. The cheese has a golden curd with fine blue marbling and a dark outer crust.

There is an incredible range of taste, texture and shape within the blue mold family. In order for the blue mold to develop inside the cheese itself, it must be cheesed so that it has many cavities and in addition it must be "punched" or pierced after 10 - 12 days. At the same time, it must be stored so that it gets good air access during ripening. It is precisely the airy limestone caves that have made Roquefort famous for its blue cheeses. Our cheese is nowhere near as strong but has a great blue taste.

Read the whole >>

Rød Kjerringøy

Rød kjerringøy

Rødkittost, which is made from completely fresh colostrum. This cheese is produced in late autumn and winter. After curdling, the cheese is placed in the ripening cellar where it is washed with a salt water solution. This gives the cheese its characteristic taste.

The cheeses are stored on wooden boards. The red whale cheeses are washed with brine three times a week for the first month. When the red putty layer is well established, the washing is finished. All the cheeses are turned three times a week and it is assessed how far the ripening has progressed. This will vary with the seasons both due to variation in the milk and due to variation in the temperature in the warehouse. This means that there will be a difference in the cheeses depending on when they were cheesed. The Rødkit cheeses therefore require a greater effort in storage than the other cheeses. Our goal is a soft and delicate structure with a well-developed aroma.

Read the whole >>