Posts Tagged ‘upasteurisert kumelk’
Pultost
Pultost is a traditional cheese with caraway made on unpasteurized sour skimmed milk. Pultosten is, like young cheese, dry and crumbly, with a mild taste. If it is stored longer, it becomes soft, sharp in taste and spreadable.
Read the whole >>Snøfall Stracciatella
Snøfall er en ost laget av upasteurisert økologisk melk med oppskrift som har opprinnelse fra Italia.
Read the whole >>Snøball Mozarella
Den ferske Snøball mozzarellaen har en ren, melkeaktig smak med en subtil salthet og en fast, men myk tekstur som avslører ekte håndverk.
Read the whole >>Mor Åse
Osten er inspirert av franske mjukostar. Ideen til «Mor Åse» fekk bonde og ystar Sigurd under eit ystekurs i Frankrike for nokre år attende.
Read the whole >>Betaost
Betaost er ysta av upasteurisert mjølk frå eigne kyr. Salatost, ysta som ein type feta, skoren i bitar og lagt i olje med urter. Fyldig og frisk i salat og til anna moderne matlaging.
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 >>Vikabråtost
FAST CHEST Vikabråtost Manufacturer: Vikabråten Type: Hard cheese Milk: Unpasteurized cow's milk Taste: The cheese has a delicate and mild taste when it is young. From 3-4 months of storage, it acquires a stronger and slightly sweet taste. Description: The cheese is made according to a recipe from the Alps. The mature variety is suitable as "Parmesan" in addition to wearing...
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 >>Rødlin
WC Silver 2018
Rødlin is loved both by customers at markets and by chefs in restaurants. The cheese is a semi-firm red cheese made according to an Appenzeller recipe from Sweits.
In the autumn of 2017, we were awarded the specialty brand UNIK SMAK at Rødlin. The jury stated:
• This cheese was actually much better than the Appenzeller (we tasted it against the Appenzeller aged 3 months)
• Beautiful cheese - there was a lot of craftsmanship and love!!
Rødlin is very good on bread, but in the home country the cheese is considered very good grated cheese.
Knåost
Knåost is similar to table cheese, but has a spreadable consistency. Made from unpasteurized cow's milk.
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