Posts Tagged ‘Upasteurisert’
Snøball
Snøball mozzarella is a fresh cheese made at our cheese factory in Oslo. We have a very special love for cheese and the raw material milk.
Our dairy manager Siri Helen Winther has worked with Norwegian raw material producers throughout her professional career and in recent years she has been a judge for the World Cheese Award, also called the World Cheese Championship.
We make our cheeses on organic unpasteurized milk from Grøndalen Gård.
Read the whole >>Steikeost
A halloumi type of cheese made from fresh goat's milk. A tasty cheese that is perfect for grilling and frying
Read the whole >>Sommersnø
Sommersnø is a fresh chevre type, matured with milk mushrooms.
Read the whole >>Kvitost frå Skjerdal
White cheese from Skjerdal is a semi-hard cheese, made from fresh unpasteurized goat's milk.
We cheese after milking both morning and evening. The cheese is mixed with soap and pressed by hand in traditional, made cheese boxes (cheese forms) in various sizes from 1.5-3 kg. Traditionally, the cheese was unsalted and we still make a good portion of that type. In addition, we have a salty version and a version with added caraway.
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.
Kvit Kjerringøy
Tasty white curd cheese made from the farm's fresh raw milk. Beautiful characteristic layer of white mold around the creamy golden curd. Cheesed in an artisanal way like a French Camembert, one of the well-known French cheeses. The way it was made traditionally, it had a relatively short period from the stage when it is ripe and ready for sale until it becomes overripe. In the dairies, it is now cheesed so that it has a significantly longer shelf life. But this gives it a completely different taste. Our version is made almost as it was originally; with lots of flavor.
Silver in the category Cheese of the year 2015 – The Norwegian meal Silver Nordic 2014
Read the whole >>Blå Kjerringøy
Lovely mild and flavorful blue cheese. The cheese has a golden curd with fine blue marbling and a dark outer crust.
There is an incredible range of taste, texture and shape within the blue mold family. In order for the blue mold to develop inside the cheese itself, it must be cheesed so that it has many cavities and in addition it must be "punched" or pierced after 10 - 12 days. At the same time, it must be stored so that it gets good air access during ripening. It is precisely the airy limestone caves that have made Roquefort famous for its blue cheeses. Our cheese is nowhere near as strong but has a great blue taste.
Read the whole >>
English 
Norwegian