This family is large and heterogeneous. The variety extends from semi-hard cheeses with holes of varying sizes, such as Gouda, Jarlsberg and Emmentaler, to firmer and more compact cheeses such as Cheddar or Parmesan. The differences come from different bacterial cultures, production methods and degrees of storage.<\/p>\n
Semi-hard, flexible cheeses often have good melting properties and are easy to cut with a cheese slicer. As the cheeses mature, they lose liquid, become harder and can form visible, small crystals that crunch in the mouth. These come from the breakdown process from protein to amino acids, and are a quality sign of well-ripened cheese.<\/p>\n
Well-aged hard cheeses are often full of the fifth flavor, umami, and are well suited for cooking. The range of flavors among these cheeses is otherwise large; from aromatic, nutty and sweet (e.g. Norwegian Alpine cheese), to acidic, salty and buttery (such as J\u00e6rosten from Voll Ysteri.)<\/p>\n
Fanaost fra Osteg\u00e5rden er en annen fastost fra Norge – som dessuten er verdenskjent. Den vellagrede goudaen ble nemlig k\u00e5ret til verdens beste ost under Oste-VM i 2018, og slo dermed 3471 andre oster fra 41 land!<\/p>","protected":false},"excerpt":{"rendered":"
Fastost Denne familien er stor og uensartet. Variasjonen strekker seg fra halvfaste oster med hull i varierende st\u00f8rrelser, slik som Gouda, Jarlsberg og Emmentaler, til fastere og mer kompakte oster som Cheddar eller Parmesan. Forskjellene kommer fra ulike bakteriekulturer, fremstillingsmetoder og lagringsgrader. Halvfaste, smidige oster har ofte gode smelteegnskaper og er lette \u00e5 skj\u00e6re med…<\/p>","protected":false},"author":1,"featured_media":3906,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1096","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n