Posts Tagged ‘Upasteurisert’
Hvit geitost
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.
Read the whole >>Frøya
Semi-hard white goat cheese packed and matured with herbs. We use it as a spread or in the salad. We use and grill Frøya and use it as an accompaniment to food or as a substitute for meat.
Read the whole >>Balder
Semi-hard white goat's cheese that we use on slices of bread or on biscuits, try it with a little honey or rhubarb jam.
Read the whole >>Kremost
infused as natural, with herbs and with lingonberries. These are spreadable cream cheeses that are just as good on a slice of bread as they are on the cheese board. Natural cream cheese and cranberry cream cheese are great to use in cheesecake or other cakes.
Read the whole >>Strømmen chevre
The stream Chevre
A fresh cheese "ripened" with milk mushrooms. Strømmen chevre won gold during the NM in cheese in 2019. Chevre can be used on a slice of bread or biscuits, it is good with honey on it, or use it in the salad, grilled, in sauces or au gratin.
Chevre warmed in the oven and served with mullets as a dessert is lovely.
Read the whole >>Sørlandsk Oaxaca
Mozzarella's Mexican cousin from the Oaxaca region, ready to make any nacho and quesadilla the best ever! Oaxaca is made according to the pasta filata method, like Mozzarella, and this makes them wonderful processed cheeses. The cousin is saltier and firmer than Mozzarella.
Read the whole >>Dronningberget
The cheese is made from fresh cow's milk and matured for at least ten days with milk mushrooms, before it is packed and ready for sale.
Read the whole >>Kongeskogen
The cheese is made from fresh milk, and matures for a minimum of three months with a natural rind.
Read the whole >>Frognerkilen fetatype
The cheese is made from fresh cow's milk, and matured in brine for at least one month before sale.
Read the whole >>Sørlandsk mozzarella ristorante
Have you eaten real, unpasteurized mozzarella before? With a little olive oil and salt on top? It is an experience out of the ordinary. Use it on bruschetta, in salads, on pizza or with strawberries, but also try Sørlandsk Mozzarella Ristorante on its own. It's like giving your taste buds a hug. Fresh cheese made from unpasteurized cow's milk and run with the pasta filata method. Porcelain white and semi-soft with a thin crust. When the cheese is cut, "latticello" oozes out, a whitish liquid with a delicious aroma. Available in several sizes - Fior di Latte approx. 500 g (supplied in a bag), Bocconcini approx. 250 g (supplied in a cup), plates (to make mozzarella rolls), knots or other shapes and varieties by agreement. A smoked version is also available
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