Posts Tagged ‘Thorbjørnrud Ysteri’
Rød Ku
The dairy manager's favorite!
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.
Christer Rødseth's favorite cheeses
"What a cheese!" CHRISTER RØDSETH Chef Våghals Which cheese is your favorite now and why? If it has to be a Norwegian cheese, Kraftkar is closest to my heart. From recent discoveries, it becomes Red Cow, - what a father for a cheese!! How did you discover it? I was at Thorbjørnrud in connection with a TV recording for…
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 >>Cheddar
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.
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.
Cheddar salad
Cheddar salad Photo: Josefin Linder Spring salad with asparagus, pearl potatoes, truffle salami and cheddar 4 people 25 min You need: 1 box of pearl potatoes from Bjertnæs og Hoel 1 bunch of asparagus from Hvasser Asparagus ½ Jåla salami from Ask 100 grams of cheddar from Thorbjørnrud ysteri 65 grams of salad Approx. 10 pcs. radishes 1 handful of fresh herbs such as basil, thyme...
Read the whole >>Jan Arne's cheese tips
Grate Parmesan cheese. Add a little turmeric for nice color. Place small piles of grated cheese on baking paper and bake at 180'C for about 15 minutes until the cheeses are flattened and golden. Perfect parmesan chips, or you can
crush them and use as a seasoning for everything from salads to steak dinners.
Thorbjørnrud Ysteri
As far as we know, Thorbjørnrud Ysteri is Norway's only hotel dairy. With that starting point, one might think that we are closer to a gimmick than a productive cheese dairy, but luckily, the reality is different. Thorbjørnrud is also a renowned local food producer, and in the dairy, we produce more than 10 tonnes of cheese a year and perform quite well in awards, both nationally and internationally.
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