Snertingdal Ysteri Key cheese

The Mjøsa area has a long tradition of cheese with caraway. Our key cheese is rooted in local affiliation and has a round and distinctive taste that was well received by local cheese connoisseurs.

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Cheddar

Cheddar fra Thorbjørnrud Ysteri

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.

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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.

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Søster Cecilia

Søster Cecilia fra Orkladal ysteri

Semi-hard cheese with caraway. Taste it on biscuits/bread with honey or jelly/marmalade. Cecilia Sigurdsdatter was King Sverre's sister, king's daughter and king's mother. Born around 1150 and brought up on the farm Gelmin (Gjølme) in Orkland. She received the farm as a gift from her brother, Sverre, and she married Bård Guttormsson. They had a son Inge Bårdsson (king of Norway from 1204–1217). Sister Cecilia won bronze in the NM 2016 and silver in the WC 2018!

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Chief Sverre Saved

Høvding Sverre aged is a cheese that has matured for 6-12 months.
It is a very versatile cheese that can be used for everything. It can be sliced, grated and au gratin and is Orkladal ysteri's bestseller. Eat it with something sweet like jelly or honey.

The cheese won silver at the National Exhibition for farm cheese in 2013 and bronze in 2015. Received the specialty label from Matmerk in October 2015.

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Ask

WHITE MOLD CHEESE Ash Producer: Bryn Gardsmeieri Type: White mold Milk: Pasteurized goat's milk Taste: Exciting, mild and round taste. Description: Ash was created after some experimentation and a demand for more white mold cheeses. It is rolled in cheese ash and looks particularly good on a cheese plate with the black rim of ash with white mold around the cutting surface. Lovely on biscuits,…

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