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.

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Hamarsbøen Lykjylost

Lykjylost (key cheese) is a semi-firm white cheese with cumin 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 sold as lactose-free.

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