Posts Tagged ‘ung’
Hvit Geitost
Fresh, rich and round taste that fills the palate with many nuances of taste
Read the whole >>Prosten
Prosten is a mature goat's milk cream cheese, what Norwegians like to call chevre. This is made all year round, both from stølsmjøl and winter milk. The provost had the name Presten earlier, after the former (old) priest in Ostebygda, who has now become Provost. He is fond of cooking and very enthusiastic about cheese, and he likes to preach the good news about local cheese making and locally produced cheese.
How about heating the whole cheese in the oven at 200 degrees for 4 minutes? Served with a sweet accompaniment.
Read the whole >>Fausko
Fresh and good taste of spring onions and black pepper.
Read the whole >>Rød Geit
Rød Geit is a semi-solid red cheese made from pure goat's milk. The red cat that the cheese is
wrapped in, is washed with salt water, which gives a good and slightly salty putty taste. Red
Geit has participated in the WC in cheese twice, in 2017 and 2018, and won a bronze medal
both times.
Steinfjording
Steinfjording is a semi-hard white goat's cheese. The cheese is produced from our own fresh organic – biologically dynamic goat's milk.
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 >>Balder
Semi-hard white goat's cheese that we use on slices of bread or on biscuits, try it with a little honey or rhubarb jam.
Read the whole >>Frognerkilen fetatype
The cheese is made from fresh cow's milk, and matured in brine for at least one month before sale.
Read the whole >>Havbris
A flexible cheese, which is mild in taste.
Read the whole >>RørosOst med urter ung
This cheese is good both on the cheese board, on a slice of bread or as a topping on cheese sandwiches and pizza. Made with milk from our own farm, which we pasteurise.
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