Posts Tagged ‘upasteurisert melk’
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 >>Knåost
Knåost is similar to table cheese, but has a spreadable consistency. Made from unpasteurized cow's milk.
Read the whole >>Jærosten Jemima
Voll Ysteri is a small cheese factory on Jæren that makes Jærosten. We were the first cheese factory to receive approval from the Norwegian Food Safety Authority to make unpasteurised cheese, and since 2001 have worked to ensure that more and more people get a taste for good cheese, and see the many advantages of unpasteurised cheese.
Read the whole >>Pultost
Ein norsk ostetype med røter attende til vikingetida, produsert av syrna skumma mjølk. Vår pultost, original Avdem-kjuke, er premiert i oste-NM.
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 >>Eden
Red whale cheese made from day-fresh raw milk [1] and bathed in sides [2]. Aged for four weeks.
Eden is a diamond-shaped red cheese with a creamy consistency. It is first matured with milk mushrooms [3] , before it is bathed in Norwegian sides [2] . The side promotes the ripening of the red putty and adds fruity notes to the taste. The cheese develops a characteristic aroma, while preserving the fresh milk taste. Each cheese weighs 200g.
Read the whole >>Pan
Red whale cheese made from day-fresh raw milk, washed with ripening culture. Cave-stored for six weeks.
In the cellar under the cheese factory, we have a cheese cave, where Pan ripens under natural conditions. Every other day, the surface of the cheese is infused with the cheese factory's own ripening culture. This culture is developed in the cave, and gives the cheese its characteristic taste, aroma and pink colour. Pan matures for six weeks before being wrapped in waxed paper to complete the maturation.
One wheel of cheese weighs 1.2–1.5 kg
Read the whole >>Konrad
Red whale cheese made from day-fresh raw milk, matured with stout. Cave-stored for six weeks.
Konrad matures under natural conditions in our own cheese cave under the cheese factory. Every other day, the surface of the cheese is infused with a ripening culture based on Konrad's Stout. The culture is developed in the cave, and gives the cheese its distinctive taste, aroma and brown colour. Konrad only ripens in six weeks. Then it is wrapped in waxed paper to complete the ripening.
Konrad has a distinctive taste, aroma and brown color that comes from the maturation culture that is based on Konrad's Stout.
Read the whole >>Åmnes fresh cheese
Our fresh food is produced in natural flavors and with spring onions. Gommen is produced according to the farm's traditional recipe. It is made from raw milk (unpasteurized) and has a sweet taste.
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