Posts Tagged ‘salt’
Frognerkilen fetatype
The cheese is made from fresh cow's milk, and matured in brine for at least one month before sale.
Read the whole >>Sørlandsk mozzarella ristorante
Have you eaten real, unpasteurized mozzarella before? With a little olive oil and salt on top? It is an experience out of the ordinary. Use it on bruschetta, in salads, on pizza or with strawberries, but also try Sørlandsk Mozzarella Ristorante on its own. It's like giving your taste buds a hug. Fresh cheese made from unpasteurized cow's milk and run with the pasta filata method. Porcelain white and semi-soft with a thin crust. When the cheese is cut, "latticello" oozes out, a whitish liquid with a delicious aroma. Available in several sizes - Fior di Latte approx. 500 g (supplied in a bag), Bocconcini approx. 250 g (supplied in a cup), plates (to make mozzarella rolls), knots or other shapes and varieties by agreement. A smoked version is also available
Read the whole >>Fønix
Organic blue cheese made from day-fresh raw cow's milk. Stored for six months. Fønix is a balanced, aromatic cheese with sweet, nutty flavor notes. It is a relatively firm blue cheese, and a long ripening time at a low temperature gives a complex flavor and creamy consistency.
Read the whole >>Sørlandsk Mozzarella Pizzeria
Variation of our well-known Ristorante line and developed for the best result on your Pizza. Sørlandsk Mozzarella Pizzeria is a product made from 100% Norwegian milk that will leave you and your customers speechless. Thanks to its long shape and a firmer and drier texture, it is much easier to divide into pieces. You save a lot of preparation time either by using a knife or a professional cutter. Due to the lower moisture content, the shelf life is extended, still without preservatives.
Read the whole >>Røkt Sørlandsk Mozzarella
Think of Sørlandsk Mozzarella, and add that little something extra – smoky flavor. A delicious and unexpected change in salad, hamburger, pizza etc. Guaranteed success!
Fresh cheese made from unpasteurized cow's milk and run with the pasta filata method
Yellow surface after the smoking process
Velvety soft cheese with a high moisture content
Smoked and slightly salty taste
When the cheese is cut, "latticello", a whitish liquid with a delicious aroma, oozes out
Available as Fior di Latte approx. 500 g (supplied in a bag without water)
Should be tempered before serving
Ready to eat immediately
Shipped or collected immediately after production, shelf life for 8 days
Produced to order
Read the whole >>Synnøve Norsk Grillost
finally a Norwegian produced cheese inspired by Halloumi!
Norsk Grillost is a firm cheese that is perfect for roasting and grilling and which has a wonderful roasting crust. The cheese is made from Norwegian milk from Namdalen and inspired by Halloumi - a cheese that is used a lot in Cyprus and the Middle East. Perfect for dinner either as a side dish or as an alternative to meat. Serve hot straight from the grill or frying pan.
Read the whole >>Rød sau
Rød Ku is a semi-firm red cheese that matures for 3–5 months. It began life solely as a raclette cheese until we discovered it could be used for so much more. This is a so-called 24/7 cheese that can be enjoyed for breakfast, lunch, dinner and dessert. Of course, it is also excellent for making Raclette dinner with as it has particularly good melting power. The cheeses weigh approx. 3–4 kg and is regularly washed with brine during maturation so that it forms the characteristic red putty crust that has given the cheese its name. We are proud of the award Supergold during the World Cheese Awards in Bergen 2018. This means that Rød ku received a gold medal in the World Cheese Championship and ended up among the world's 75 best cheeses. Not bad for a newcomer! Rød Ku also recently received a silver medal during the NM in Gardsost (they are a little stricter than international judges) and the cheese also has a specialty label for unique taste from Matmerk.
Read the whole >>Brilliant Brie
Our Brien is inspired by the French cheese Brillat Savarin, which is a triple-cream white mold cheese. The triple cream means that plenty of extra cream has been added to it for extra creamy texture and extra good taste. The cheeses weigh around 250 g and mature for a minimum of 10 days in a humid environment before they are ready for sale. The cheese can be successfully matured for up to 6 weeks from the production date for a more mature flavor impression. Brilliant Brie is for sale at selected delicatessens and will be launched at Meny in March 2020.
Read the whole >>Pepperknoll Hadelandstrøffel
Our exclusive flavor bomb!
Pepperknoll is a soured fresh cheese that is rolled in ground pepper and then dried for 3-4 weeks. The appearance and area of use for the cheese is unmistakably similar to a black truffle. The cheese comes with a grater and is grated over dishes instead of boring parmesan or sloppy Italian truffle! Because the cheese is dried, it can be stored at room temperature on the kitchen counter within arm's length when cooking. This means that you can turn around and grate a little as soon as you feel that something you are making could use a fresh acidity and a touch of pepper. Try it on Vitello tonnato, pasta, pizza or whatever you want. We roll tubers for hard life a day so that everyone will get. Note: We do not recommend storing the Pepper tuber in the fridge due to the risk of condensation which in turn can lead to mould.
Selbu Norzola
Norzola® is a soft Norwegian blue cheese made in Selbu in Trøndelag. The cheese is tasty and has a flexible, almost spread-like consistency.
The taste can be described as aromatic and rich. The cheese is very suitable for hot dishes such as pasta and pizza, dressings, dips, soups, sauces and cheese creams.
Norzola® was developed and launched in 1975 and can be described as the Norwegian version of the Italian blue cheese Gorgonzola, hence the name Norzola.
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