Posts Tagged ‘skarp’
St. Paul
St. Pål is similar to StoreVelten, made with equal parts cow's and goat's milk. The goat's milk from Øvrejorde makes St. Pål stronger in taste and also causes him to mature a little faster. He has been stored for at least six months.
How about tearing a little St. Pål and i
Sunday omelette?
Pultost Løiten
TINE Pultost Løiten is a world-class traditional Norwegian cheese! During the World Cheese Championship in 2018, it was honored with a bronze medal.
Tine Pultost Løiten has a sharp and rich taste, but is not as dry as Pultost Hedemark. The cheese is spreadable.
Pulto cheese has a lot of protein and only 1 % of fat.
Pulto cheese is excellent as a topping. Tastes well with boiled or baked potatoes, sour cream and flat bread.
Read the whole >>Pultost Lillehammer
Tine Pultost Lillehammer has a sharp and rich taste. Pulto cheese has a lot of protein and only 1 % of fat.
Pulto cheese is excellent as a topping. It tastes good with boiled or baked potatoes, sour cream and flat bread.
Read the whole >>Pultost Hedemark
Tine Pultost Hedemark has a sharp and rich taste, like normal Pultost cheese. The cheese is somewhat drier than Pultost Løiten. Pulto cheese has a lot of protein and only 1 % of fat.
Pulto cheese is excellent as a topping. Tastes well with boiled or baked potatoes, sour cream and flat bread.
Read the whole >>Ridder
Ridder® is a semi-firm, putty-ripened cheese with an exceptionally rich taste and aroma. It has a light yellow, silky texture and a supple consistency which, together with the orange-yellow surface, gives a delicious and inviting appearance.
A very special bacterial culture is applied to the cheese before it is left to ripen for approx. two weeks. This means that the bacterial culture works its way into the cheese during storage and gives the cheese the distinctive character and taste that Ridder® is so famous for.
Ridder® goes well with dark and light bread, with sweet and salty biscuits as well as with fruit and vegetables. Feel free to use Ridder® as a snack on its own, or as an ingredient in salads.
Read the whole >>Norsk Port Salut
Norwegian Port Salut is a semi-firm, putty-ripened cheese with French ancestry.
The cheese has a piped perforation, and an aromatic and slightly sharp taste. The rind is slightly moist, and has a uniform yellow-red colour, while the inside of the cheese is cream-coloured. Norwegian Port Salut is excellent as a topping, in a cheese platter, as a snack and dessert. Also suitable for raclette. Tips for side dishes: fruit, ham, asparagus and good bread.
Read the whole >>Pultost
Pultost is a traditional cheese with caraway made on unpasteurized sour skimmed milk. Pultosten is, like young cheese, dry and crumbly, with a mild taste. If it is stored longer, it becomes soft, sharp in taste and spreadable.
Read the whole >>Gamalost fra Vik
Gamalost from Vik® is a world-class traditional Norwegian cheese! During the World Cheese Championship in 2018, it was honored with a bronze medal.
Gamalost from Vik is a firm mold cheese with roots dating back to the Viking Age. The cheese got its name because, from olden times, it was stored for a long time on the racks. "Gamalost frå Vik" is protected as a "Protected Geographical Indication", and in addition the gamalost has been awarded the Norwegian Cultural Heritage's Olavrosa quality mark.
Gamalosten is a traditional product and has received international attention, among other things, because it is extra lean with 1% fat and 50% protein. It is low in salt and a pure natural product. The taste is distinctive and robust, sharp and aromatic. The cheese is juicy, rough and can be cut with a knife. Gamalost goes well as a topping and on flatbread with sour cream, butter and lingonberries. Serve it with fresh fruit.
Read the whole >>Kvit fast geitost
FASTOST White hard goat's cheese Manufacturer: Solliaysteriet Type: Hard cheese Milk: Goat Taste: Good and suitably sharp goat's cheese taste. Description: The cheese can be traced back to birth, over breastfeeding, cowing and life as a dairy goat. They are fed with hay from the meadows from the farm and from a field down by Atna. In May and October, they graze on our flower meadows by the farm.…
Read the whole >>
English 
Norwegian