Jørnsberg

Jørnsberg fra Ostegården

Semi-hard ripened cheese produced from pasteurized cow's milk.

Jørnsberg is a semi-hard cheese with added propion culture with a sweet nutty taste. Melts well on the tongue and in the oven. Also available as stored. (6 months or more)

Read the whole >>

Jarlsberg Vellagret m/skorpe

Jarlsberg® Vellagret is cut from cheese wheels that are stored for 12 months on wooden shelves in our traditional cheese warehouses. This way you get even more of the world-renowned, rich, slightly sweet and nutty taste. The cheese is characterized by its large round holes, and was developed in Norway from the end of the 50s.

Jarlsberg® Vellagret is a flavor enhancer in the vast majority of hot and cold dishes. It can, for example, be used for fresh bread, quiche, soufflé and pie, and has its own place on the cheese platter.

Read the whole >>

Jarlsberg original

Jarlsberg® has a rich, slightly sweet and nutty taste. The characteristic taste is enjoyed by cheese connoisseurs and connoisseurs worldwide. The cheese is characterized by its large round holes, and was developed in Norway at the end of the 50s.

Jarlsberg® is a flavor enhancer in most hot and cold dishes. It can, for example, be used on fresh bread, in hot dinner dishes such as pizza, pie and omelette, or in salads. It has a fine consistency that makes it easy to slice, grate or dice.

Read the whole >>

Sunnmørsøst

Sunnmørssøst fra TINE

Sunnmørssøst has a fresh, sweet and caramel-like taste with a soft, slightly lumpy texture.

Serve plenty of Sunnmørssøst on waffles, lefs, lomps and potato cakes for breakfast, lunch or with coffee. Sunnmørssøst has traditionally been used on festive tables around the country. Sunnmørssøst is also good on bread for breakfast and dinner.

Read the whole >>

Ryfylkegome

Ryfylkegome has a spreadable to slightly firm consistency and has a fresh, slightly sour and sweet caramel-like taste.

Roll plenty of gum into lefsers, lomps and waffles and serve for breakfast, lunch or with coffee. Lefse med gomme is good and nutritious food. Ryfylkegome is also good as a spread on sandwiches.

Read the whole >>

Norsk Sveitser vellagret

TINE® Norsk Sveitser® Vellagret is a semi-firm white cheese that is produced in large wheels with a crust with large, round holes. It has matured to become fuller, more distinctive and full of flavor with a slightly sweet aroma. TINE® Norsk Sveitser® goes very well with bread. Try it in salads, on pizza, in a pie, on cheese sticks or grated on a tortilla. TINE® Norsk Sveitser® Vellagret can also be marinated.

TINE® Norsk Sveitser® Vellagret is made according to real traditional methods. Norwegian Switzerland's exciting history began as early as 1815, when Jacob Sverdrup founded Norway's first cheese factory in Vestfold. As a pioneer, he got Swiss cheesemakers to travel around and conduct training at the dairies in the noble craft. Osten Sveitser was popular with nobility and consuls with its combination of unique Norwegian milk and Swiss cheese expertise. Today we have a cheese with high quality and a distinctive taste. We call it "the original white cheese".

Read the whole >>

Namdalsgomme

Namdalsgomme is made by boiling down curd and whey concentrate. The palate has a semi-firm, easily cut consistency, without being directly spreadable. Namdalsgomme is a bit coarse, and the cheese grains are noticeable.

The taste is round and sweet, with a clear spice flavor of cardamom and cinnamon. Namdalsgomme has an even, light yellow-brown color with a layer of cinnamon on top. Roll plenty of gum into lefsers, lomps and waffles and serve for breakfast, lunch or with coffee. Lefse med gomme is good and nutritious food. Namdal gomme is also good as a topping for sandwiches. Namdalsgomme is gluten-free, and can therefore be eaten by those with gluten intolerance.

Read the whole >>

Mølsgomme

Mølsgomme is made by boiling whole milk which is separated by adding cultured milk. Curds and whey are boiled until the curds have a light yellow-brown colour, then sugar and wheat flour are added before the curd is boiled again.

The mølsgomen should be slightly chewy and easily spreadable. The taste is sour and sweet with a spicy taste of cardamom and cinnamon. Roll plenty of gum into lefsers, lomps and waffles and serve for breakfast, lunch or with coffee. Lefse med gomme is good and nutritious food. Mølsgomme is also good as a topping for sandwiches.

Read the whole >>

Gubb

TRADITIONAL CHEESE Gubb Manufacturer: Avdem Gardsysteri Type: Traditional cheese Milk: Cow's milk Taste: Mild taste of brown cheese, as this is boiled milk - where the cheese substance is included. Description: Gubb is a firm-gum variant with a sweet taste of brown cheese, but also with bits of cheese material in it. Simply put, it is a mixture of brown cheese and white cheese, cooked in whole milk.…

Read the whole >>

Brimost frå Sogn

Brunost frå Skjerdal

It is cooked on the whey that remains after curdling the white goat's cheese. Bri cheese was for a long time the main product on the surrounding farms and was the cheese known as "goat cheese".

Bri cheese is well suited for toppings on good bread, waffles and milk cakes.

Read the whole >>