Posts Tagged ‘oste-vm’
Rosalita
This is a matured fresh cheese that won WC gold in 2018. Very common type of cheese in France, where it is called Lactic cheese. In Norway, Norsk Gardsost has decided that this type of cheese will be called KREMOST. Rosalita is best enjoyed with cheese and wine. And it's lovely on homemade crusty bread with a piece of pear or grape. It goes perfectly well with other flavors on a cold table. Or it can be melted with honey and walnuts on top
Read the whole >>Rødlin
WC Silver 2018
Rødlin is loved both by customers at markets and by chefs in restaurants. The cheese is a semi-firm red cheese made according to an Appenzeller recipe from Sweits.
In the autumn of 2017, we were awarded the specialty brand UNIK SMAK at Rødlin. The jury stated:
• This cheese was actually much better than the Appenzeller (we tasted it against the Appenzeller aged 3 months)
• Beautiful cheese - there was a lot of craftsmanship and love!!
Rødlin is very good on bread, but in the home country the cheese is considered very good grated cheese.
Heilfeit brun geitost
Suitable for tapas, cheese platters, glazing steaks, in sauces, cakes and desserts, as on waffles or slices of wholemeal bread. This is a unique taste experience in the brown cheese world. Known as the dark, almost black brown cheese! The cheese has received recognition and awards, from the public and national exhibitions - NM, World Cheese 2018 with gold medal and super gold, and became No. 2 in the world.
Read the whole >>Lagret Fanaost
Named the world's best cheese in 2018. Delicious and balanced taste with great sweetness. A pleasure. Handmade cheese from Ostegården in Fana, cheesed with care. The cows graze on juicy grass right down to the beach in scenic surroundings. This makes good cheese!
Read the whole >>Hamarsbøen Kvitost
Kvitost is a semi-solid white cheese from Hamarsbøen Gard at the top of Hallingdal. This is a gouda type made from pasteurized whole cow's milk.
The cheeses mature for a minimum of 3 months. After 4 months of ripening, the lactose in the cheese is used up and can then be considered lactose-free.
Read the whole >>RørosOst med urter vellagret
The cheese has won bronze in the cheese championship, together with RørosOst with smoked reindeer meat. Made with milk from our own farm, which we pasteurise.
Read the whole >>RørosOst med røkt reinskjøtt
Excellent as cheese sticks for a good drink, or as a topping on white pizza.
Read the whole >>Kvit Undredal, eldgamal
Kvit Undredal er ein halvfast kvit geitost laga av nysilt geitemjølk. Best å skjæres med kniv.
Read the whole >>Munkeby
Red putty, Unpasteurized cow's milk.
Round and creamy, lots of aroma and a long aftertaste.
Monkeby is made by the monks according to a traditional recipe from the monastery of Cîteaux (France). It is hand-washed daily for a seven-week maturing period. The cheese is stored in the cellar on fir planks and is turned daily. The cheese has received several awards, including Super Gold at the 2018 Cheese Championship in Bergen.
Read the whole >>Gammel Erik Vellagret
FAST CHEST Gammel Erik well-aged Producer: Elvekanten Ysteri Type: Hard cheese Milk: Cow Storage time: Well-aged minimum 10 months. Taste: Nice balance between acidity and sweetness. Tasty and firm cheese reminiscent of Manchego. Description: Artisan cheese based on Gouda, inspiration from the Netherlands and France, as well as several years of further development locally, the cheese appears today as a tasty…
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