Posts Tagged ‘smørbar’
Snøfall
Made in our own cheese factory using organic milk from Grøndalen Gård. This cheese is perfect to have over salad, pasta or spread on a slice of bread. Beautiful alone or together with other accessories. It is the very essence of the cream in Burrata
Read the whole >>Dessertost
between 2 days and 3 weeks old fresh cheese with white mould. Nice on salads (yellowed in the frying pan the pond with e.g. nuts, sunflower seeds on top. Or the pond with blackcurrant jam or honey.
Read the whole >>Krydderost
FRESH KOST Spicy cheese Manufacturer: Rygge Meieri Type: Fresh cheese Milk: Pasteurized cow's milk Flavour: Mild with a taste of garlic, chives and chives. Description: A delicious cream cheese to which various spices such as garlic, chives and chives have been added. A tasty addition to breakfast. Outlet: Own outlet, small shops and other outlets, the reco-ring. MORE PRODUCTS FROM RYGGE MEIERI Sorry, no matches for your search...
Read the whole >>Kremost
FRESKOST Cream cheese Manufacturer: Rygge Meieri Type: Fresh cheese Milk: Pasteurized cow's milk Flavour: Fresh, sour and mild cream cheese that is available naturally or with the flavor of spring onions. Description: We have three types of cream cheese, all of which are rich in taste, and have a wonderful velvety texture. Natural cream cheese has a clean and round taste, while being acidic...
Read the whole >>Rosalita
This is a matured fresh cheese that won WC gold in 2018. Very common type of cheese in France, where it is called Lactic cheese. In Norway, Norsk Gardsost has decided that this type of cheese will be called KREMOST. Rosalita is best enjoyed with cheese and wine. And it's lovely on homemade crusty bread with a piece of pear or grape. It goes perfectly well with other flavors on a cold table. Or it can be melted with honey and walnuts on top
Read the whole >>Kvit Kjerringøy
Tasty white curd cheese made from the farm's fresh raw milk. Beautiful characteristic layer of white mold around the creamy golden curd. Cheesed in an artisanal way like a French Camembert, one of the well-known French cheeses. The way it was made traditionally, it had a relatively short period from the stage when it is ripe and ready for sale until it becomes overripe. In the dairies, it is now cheesed so that it has a significantly longer shelf life. But this gives it a completely different taste. Our version is made almost as it was originally; with lots of flavor.
Silver in the category Cheese of the year 2015 – The Norwegian meal Silver Nordic 2014
Read the whole >>Knåost
Knåost is similar to table cheese, but has a spreadable consistency. Made from unpasteurized cow's milk.
Read the whole >>Pultost
TRADITIONAL CHEESE Pultost Manufacturer: Avdem Gardsysteri Type: Traditional cheese Milk: Unpasteurized cow's milk Taste: Tasty and balanced Description: A Norwegian type of cheese with roots dating back to the Viking Age, produced from sour skimmed milk. Beloved child has many names: kjuke, salty cheese, knaost, trough cheese... Our table cheese, original Avdem-kjuke, is awarded in the cheese NM. Outlet: See website for full overview. MORE PRODUCTS FROM…
Read the whole >>Yme
Ym is a soft cream cheese made from day-fresh raw milk. Matured for 10-14 days. Yme is matured with a delicate layer of milk fungus, a cheese ripener naturally found in raw milk. We call it a fresh cheese, even though it has a short ripening period. Each cheese weighs 130g.
Read the whole >>Skarrbo Ricotta
The ricotta can be customized according to the customer's needs. It is both possible to get it firm in consistency, or soft and supple. Rich taste of fat milk.
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