Posts Tagged ‘Pasteurisert melk’

The big farmer's pride!
Inspired by British "farmhouse" cheddar production in Somerset, and a great love for these cheeses, we wanted to make our own variant here at Hadeland. Based on milk from our own cows that graze on Hadeland's lush pastures, we realized that this could be good! Artisan cheddar is something completely different from industrial burger cheddar, and the cheeses are produced by a complicated process called "cheddaring". In short, this involves turning, flipping and pressing the curd into pieces on top of each other before it is then ground up, salt is added and then pressed into shape. This results in a product that is suitable for storage for 12–24 months. The cheeses are wrapped in the traditional way in cotton cloth and smeared with lard, so there is no bullshit. The result is a cheese with a firm structure, but with a smooth mouthfeel and complex fruity and nutty aromas. The cheddar is best enjoyed in greedy chunks with a glass of aperitif, but also gives a lovely taste when au gratin or grated over pasta. The cheese recently received a bronze medal at the NM in Gardsost, and takes the specialty label for unique taste from Matmerk.