Hvit geitost

Hvit geitost fra Setane Gardsysteri

White goat cheese that is stored for a minimum of three months. After three months, the cheese is milky white, acidic and firm, and can be used as a spread, for finger food and as a grilled cheese.

After six months the cheese has hardened and gained more character and is then suitable as finger food and as grated cheese.

After a year, the cheese has crystallized and developed a lot of flavor, and is suitable as a finger food for wine, cured meats etc.

Read the whole >>

Dronningberget

Dronningberget fra Bygdø Kongsgård

The cheese is made from fresh cow's milk and matured for at least ten days with milk mushrooms, before it is packed and ready for sale.

Read the whole >>

Ystil

Ystil fra Håvardsrud Seterliv

Ystil is the weekday cheese that can be used in many ways with cream or milk. It can also be used in salads, pastries and as an ingredient if you want to mix in herbs and other things.

Read the whole >>

Brilliant Brie

Brilliant Brie fra Thorbjørnrud Ysteri

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 >>

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.

Read the whole >>