Yme

Yme fra Stavanger Ysteri

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.

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Pan

Pan fra Stavanger Ysteri

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

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Konrad

Konrad fra Stavanger Ysteri

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.

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Åmnes fresh cheese

Ferskost fra Åmnes Gård Ysteri

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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Skarrbo Nøkkelost

Skarrbo Nøkkelost fra Skarrbo Gårdsysteri

The cheese is made from raw milk from the farm's own cows of the Jarlsbergefe breed. The farm's own fermentation culture is also used in the cheese.

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Skarrbo Spesial

Skarrbo Gård

The cheese is made from colostrum from the farm's own cows of the Jarlsbergfe breed. The farm's own fermentation culture is used in the cheese, which gives the cheese its distinctive character and a complex flavor that becomes more prominent during storage. The cheese is stored for 6 – 12 months.

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Heilfeit brun geitost

Heilfeit brun geitost fra Stordalen Gardsbruk

Suitable for tapas, cheese platters, glazing steaks, in sauces, cakes and desserts, as on waffles or slices of wholemeal bread. This is a unique taste experience in the brown cheese world. Known as the dark, almost black brown cheese! The cheese has received recognition and awards, from the public and national exhibitions - NM, World Cheese 2018 with gold medal and super gold, and became No. 2 in the world.

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Hvit geitost

Hvit geitost fra Setane Gardsysteri

White goat cheese that is stored for a minimum of three months. After three months, the cheese is milky white, acidic and firm, and can be used as a spread, for finger food and as a grilled cheese.

After six months the cheese has hardened and gained more character and is then suitable as finger food and as grated cheese.

After a year, the cheese has crystallized and developed a lot of flavor, and is suitable as a finger food for wine, cured meats etc.

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