Posts Tagged ‘Upasteurisert’
Sæterost
Mild og lett syrlig
Read the whole >>Rim
Rim er en økologisk kremost som kan brukes til det meste – sammen med spekemat, røkt fisk, sjømat, brød, salater, bær og desserter.
Read the whole >>Jåblom
The cheese is versatile and can be used both for bread, fish, meat and vegetable dishes.
Read the whole >>Åskeladd
Underneath the black ash, you'll find the sweetest flavor you can imagine. The cheese is ripe one week after it is made.
Read the whole >>Myrull
Inspired by the most popular category of goat cheese in France - cream cheese matured with milk mushrooms.
Read the whole >>Grindal fetatype
FRESH KOST Grindal feta type Manufacturer: Grindal Ysteri Type: Fresh cheese Milk: Unpasteurized cow's milk Storage time: Minimum 6 months. Taste: Rich, crisp, powerful and salty, yet balanced. Description: In South-Eastern Europe, it is common to make a sour cheese, with a crisp consistency, and mature it in barrels in brine. We have taken this technology with us, and combined he…
Read the whole >>Råblå
The cheese is first matured in a maturing cellar for two months. There, the cheese is turned over, moved and looked after every week.
Read the whole >>Blåkoll
Blåkoll is a long-ripened blue mold cheese, and is made from winter milk, and in very limited quantities.
Read the whole >>Ost fra Molde
FASTOST Ost fra Molde Produsent: Fonte Verdi – Ysteri og Fruktpresseri Type: Fastost Melk: Upasteurisert kumelk Lagringstid: Ung, vellagret og ekstra vellagret. Smak: Kompleks smak som er rik på umami. Beskrivelse: Osten har vunnet Sølv under NM i Ost 2019. Juryens begrunnelse: – Fint utseende med tydelig skorpe – Fin og jevn hullsetting – En kraftig…
Read the whole >>Getaost
Smakfull til salat, men helt uslåelig gratinert på pai, pizza, omelett eller på en rødbetskive med pepper og olivenolje!
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