WCA 2023/24 Gold Archives - Ostelandet Norge https://ostelandet.no/en/tag/wca-2023-24-gold/ - Learn more about Norwegian cheese Fri, 28 Nov 2025 15:01:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://ostelandet.no/wp-content/uploads/2021/06/cropped-ostelandet_norge_2farger_mork_hierarkisk-1-120x120.png WCA 2023/24 Gold Archives - Ostelandet Norge https://ostelandet.no/en/tag/wca-2023-24-gold/ 32 32 Leirgrøv naturell https://ostelandet.no/en/leirgrov-naturell/ Sat, 28 Aug 2021 10:49:28 +0000 https://ostelandet.no/?p=6060 Leirgrøv naturell is very similar to Leirgrøv stølsmølk, but is made from milk outside the stølsmølk season. The cheese is sold six months to two years after production. Initially, it is white and mild, but after a period of storage it can take on a pink tinge and become more mineral in taste. Leirgrøv naturell is the main cheese of Prestholt Geitost, and won a generous gold medal in the WC in cheese in 2018.

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]]> Brun Geitost Prestholt https://ostelandet.no/en/brun-geitost-prestholt/ Sat, 28 Aug 2021 10:10:20 +0000 https://ostelandet.no/?p=6044 Prestholt Geitost is the flagship of Prestholt and the base for the entire operation. This is a traditional full-fat, brown goat's cheese type that originates from Osterøy in Western Norway, where Tim's mother learned the cheese trade. Prestholt Goat cheese is made from steaming fresh goat's milk, less than half an hour old, and it is made from both stable milk and winter milk. This is also an award-winning cheese, which has received two gold and one silver medal in the NM in farm cheese.

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]]> Bukkeblå https://ostelandet.no/en/bukkebla/ Thu, 17 Jun 2021 10:36:18 +0000 https://ostelandet.no/ost/?p=5215 Bukkeblå is made from goat's milk, where parts of the milk are separated to get cream for our brown goat's cheese. This is therefore a lean type of blue cheese. It is still flavorful and full-bodied, but firm and mild.

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]]> Fønix https://ostelandet.no/en/fonix/ Tue, 04 May 2021 07:26:43 +0000 https://ostelandet.no/ost/?p=4010 Organic blue cheese made from day-fresh raw cow's milk. Stored for six months. Fønix is a balanced, aromatic cheese with sweet, nutty flavor notes. It is a relatively firm blue cheese, and a long ripening time at a low temperature gives a complex flavor and creamy consistency.

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]]> Brun Undredal https://ostelandet.no/en/brun-undredal/ Fri, 23 Apr 2021 17:30:50 +0000 https://ostelandet.no/ost/?p=3411 Osten er laga av myse av mjølka frå våre eigne geiter, om lag 230 i talet. Kufløyte utgjer om lag 7,5 prosent av spiseklar ost.

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]]> Sprø Nordlænding https://ostelandet.no/en/spro-nordlaending/ Thu, 25 Mar 2021 10:39:38 +0000 http://ostelandet.no/ost/?p=2498 FASTOST Sprø Nordlænding Produsent:  Den Sorte Gryte Ysteri & Gårdsmat Type: Fastost Melk: Geitemelk Smak: Kraftig og salt med parmesan-lignende konsistens. Beskrivelse: Sprø Nordlænding er en fast, hvit geitost. Parmesan-lignende type, med mye aroma og meget smakfull ettersmak. En populær ost. Sprø Nordlænding vant Super-Gull på Oste-VM i Bergen 2018. Velegnet til pålegg på kjeks,…

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]]> Myrdal Fjellost https://ostelandet.no/en/myrdal-fjellost/ Tue, 16 Mar 2021 12:05:40 +0000 http://ostelandet.no/ost/?p=2078 Myrdal Fjellost is a cow's milk cheese that has matured for a minimum of 9 months. Quality milk and plenty of time in perfect conditions give the cheese a mature round taste. Served on slices or with a glass of red wine. It is also very suitable as an ingredient in hot dishes or on hamburgers due to its intense flavor and good melting properties. The cheese received a gold medal in the World Cheese Championship 2018, and bronze in the World Cheese Championship 2019!

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]]> Edel Frue https://ostelandet.no/en/edel-frue/ Mon, 15 Mar 2021 08:08:42 +0000 http://ostelandet.no/ost/?p=2000 Edel Frue er mild og søtlig med en fyldig melkesmak når den er moden, men blir kraftigere nærmere holdbarhetsdatoen.

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]]> Capra https://ostelandet.no/en/capra/ Tue, 02 Mar 2021 10:06:22 +0000 http://ostelandet.no/ost/?p=1841 Capra er en halvfast gråmuggost. Osten er ystet av dagsfersk økologisk geitemelk.

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