{"id":1242,"date":"2020-11-23T12:59:35","date_gmt":"2020-11-23T11:59:35","guid":{"rendered":"http:\/\/ostelandet.no\/ost\/?page_id=1242"},"modified":"2023-06-02T13:25:36","modified_gmt":"2023-06-02T11:25:36","slug":"ostehistorie","status":"publish","type":"page","link":"https:\/\/ostelandet.no\/en\/ostehistorie\/","title":{"rendered":"History"},"content":{"rendered":"<h1>\n\t\tNORWEGIAN CHEESE HISTORY\n\t<\/h1>\n\t<iframe loading=\"lazy\" title=\"Norwegian cheese history\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Lm3IXoqsP0M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<h2>\n\t\tHistorical roots\n\t<\/h2>\n\t<p>The art of making cheese is very old. We know that cheese was made from milk from both cows and goats in today&#039;s Middle East 5,000 years ago, but there are many indications that cheese already existed 7,000 years ago\u00a0<a href=\"http:\/\/f.kr\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=http:\/\/f.kr\/&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw1dRB5M29JytwxgzVXjH50V\">BC<\/a>.<\/p>\n<p>Cheese types that are still produced today were described surprisingly far back in time. Julius C\u00e6sar took an interest in business and diet in the countries he conquered, and is said to have noted which cheeses were eaten and how they were made. Gradually, knowledge of, among other things, Italian Gorgonzola and Parmesan, and French Roquefort, spread throughout the great Roman Empire. In other words, these are cheese traditions that stretch back more than 2,000 years!<\/p>\n<p>The history of cheese in Norway probably started much later. But in the Viking Age, from around the year 800, several sources show the important role livestock farming, and not least milk and milk products, had in the Norwegian food supply. At this time, butter was the most important dairy product and a common means of payment. The traditional Norwegian cheeses gamalost, pultost and skj\u00f8rost, in addition to boiled whey and milk in various forms, were important foodstuffs in households.<\/p>\n<p><i>Anders Oterholm &#8211; Norsk Ost: fra ystekar til ostebord (2008).\u00a0<\/i><\/p>\n<h2>\n\t\tNorwegian traditional cheeses\n\t<\/h2>\n\t<p>Until the dairies came in the last half of the 19th century, it was common to produce cheese for self-sufficiency on Norwegian farms. During the summer months, the milk was preserved as butter, cheese and soured whey that could be stored over the winter. Butter was a common means of payment and was considered the most important dairy product. Norwegian cheeses have therefore traditionally been based on the residual product from butter production, namely skimmed milk.<\/p>\n<p>Soft cheese, for example, is made by acidifying skimmed milk. The protein-rich fresh cheese is reminiscent of cottage cheese and was the starting point for the mature traditional cheeses Gamalost and Pultost.<\/p>\n<p>Gamalosten has roots from the Viking Age, and is perhaps the only Norwegian cheese that is not known from other countries. It is made from sour skimmed milk, and only that. Not even salt is added! This gives a low-salt cheese with approx. 0.5% fat and 50% protein. The ripening itself takes place with a special mold called Mucor mucedo. The mold grows quickly, and gives the gama cheese a furry appearance after a few days. The &quot;hairs&quot; are then ironed against the cheese, which matures from the outside in.<\/p>\n<p>&quot;No cheese can be as fine, and none as ugly as the old cheese&quot;, wrote Hulda Gardborg in the book Heimstell in 1922. A good example could be better than Gorgonzola and Roquefort, she thought. Today, unfortunately, we have lost much of the great variety of flavors that existed. Thanks to enthusiasts, and Tine&#039;s production in Vik, the craft still lives on.<\/p>\n<p>Pultost is another traditional cheese made from strongly acidified skimmed milk. It has a sharp and rich taste, is often seasoned with caraway and often has a loose, grainy curd. However, this has varied, and still varies, depending on who is making the cheese and the tradition in the area. This is also reflected at Tine, who sells varieties inspired by the tradition from both L\u00f8iten, Lillehammer and Hedmark.<\/p>\n<p>In some places, the table cheese has traditionally been processed further into knaost, also called tr\u00f8gost or coconut cheese. This is a spreadable version, where the table cheese is melted in water, milk or cream. Fatosten, which Hulda Garborg describes in her books, is another relative of desk cheese. It was produced on the farms at J\u00e6ren, but is almost extinct today. Enthusiasts are now trying to recreate the barrel cheese. If we&#039;re lucky, maybe it will be resurrected?<\/p>\n<p>Among the traditional cheeses, there are also products made from cooked curds and whey, with a round and sweet taste. You may be familiar with gomme, dravle, songraut, mylse, s\u00f8st or gubbost? The varieties are many, and often contain various additives such as cinnamon and cardamom, raisins, syrup, sugar, wheat flour, rice grains or semolina.<\/p>\n<p>Bruken av myse til brunost g\u00e5r ogs\u00e5 langt tilbake i tid. Men det var f\u00f8rst p\u00e5 1860-tallet at budeia Anne Hov tilsatte fl\u00f8te til mysen, og gjorde brunosten til noe mer enn hverdagsmat for g\u00e5rdsfolket. Nyvinningen ble starten p\u00e5 Gudbrandsdalsosten &#8211; en av Norges st\u00f8rste ostesuksesser, og skaffet henne Kongens fortjenestemedalje i en alder av 87 \u00e5r.<\/p>\n<h2>\n\t\tThe entry of the dairies\n\t<\/h2>\n\t<p>The arrival of dairies characterized the last half of the 19th century, and started with the establishment of Northern Europe&#039;s first cooperative dairy, Rausj\u00f8dalen setermeieri on Tolga, in 1856. A Swiss was put in charge of production, which mainly consisted of Swiss cheese made according to Swiss principles. The Setermeiriet was only operated for two summers, but became very important for further dairy operations in Norway.<\/p>\n<p>Norway&#039;s first urban dairy, Skiens Ysteri, came seven years later. However, without the right technology, the milk often turned sour before processing. Cooling technology came in the years that followed, and brought with it an increase in the number of Norwegian dairies. The peak was reached around the turn of the century, with approximately 780 dairies.<\/p>\n<p>The separation technology also came in the last half of the 19th century. The dairies, which had initially focused on feto cheeses such as Swiss cheese and edam, could now also produce butter and stomach cheese efficiently. This, in combination with increased production, meant that Norway went from being an importer of butter to becoming an exporter. In 1928 Norske Meierier (now Tine) established a separate export team with the aim of organizing exports, regulating market supply, stabilizing prices and improving quality.<\/p>\n<p>In the 1990s, it was opened up to several larger players in cheese production in Norway. Synn\u00f8ve Finden saw the light of day in 1996 after taking over the dairy at Alvdal. Kavli, which had produced processed cheeses throughout the 20th century, established the Q dairies and started production of drinking milk.<\/p>\n<p>Parallel to the industrialization processes, Norwegian food culture was in a trough where traditional food did not appeal to us simply because it was tradition. At the same time, a ban on selling cheese from Norwegian farms was introduced. This ban was not reversed until 1995, and thus gained great importance for the maintenance of the Norwegian cheese tradition.<\/p>\n<p><a href=\"https:\/\/snl.no\/Tine_-_n%25C3%25A6ringsmiddelkonsern\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/snl.no\/Tine_-_n%2525C3%2525A6ringsmiddelkonsern&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw0Q4ALQ551d-JePYB_nHuNL\"><i>https:\/\/snl.no\/Tine_-_<wbr \/>food group<\/i><\/a><i>\u00a0<\/i><\/p>\n<p><a href=\"https:\/\/www.tine.no\/om-tine\/sponsing\/kulturarv-og-seterdrift\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.tine.no\/om-tine\/sponsing\/kulturarv-og-seterdrift&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw1zzTi5jhr5aHp6TsAKCij_\"><i>https:\/\/www.tine.no\/om-tine\/<wbr \/>sponsorship\/cultural heritage-and-<wbr \/>seat drive<\/i><\/a><i>\u00a0<\/i><\/p>\n<h2>\n\t\tModern &quot;Norwegian&quot; industrial cheeses\n\t<\/h2>\n\t<p>A country&#039;s food and drink traditions are often inspired by the fact that people have traveled, brought new ideas home and made them their own. The Royal Society for the Welfare of Norway once gave financial support to study cheese production in Switzerland, Germany and Holland, among others. Our modern &quot;Norwegian&quot; cheeses are therefore strongly influenced by the tradition in these countries.<\/p>\n<p>It was actually the Dutch who taught us the knowledge of the craftsmanship behind Norvegia. The cheese was then called Norsk Gouda, and production was started at Nittedal Dairy in 1859. The method later spread to various dairies around the country, resulting in cheeses that varied both in appearance and quality. In 1925, a regulation was introduced to standardize the cheese. Norges Eksportlag was started a few years later, and eventually exported what they called &quot;Norwegian Gauda&quot;. However, the cheese did not meet the Dutch standards for fat content, and after an extensive conflict had to change its name to what we know today, namely Norvegia.<\/p>\n<p>Norges Vel also brought in a large number of Swiss livestock workers and oystermen to assist Norwegian farmers and train Norwegian dairy farmers. At most, there must have been over 100 Swiss advisers on Norwegian farms and cheeseries! This has of course also influenced the kind of cheeses we have on the breakfast table.<\/p>\n<p>The inspiration for the name &quot;Jarlsberg&quot; comes from a type of Swiss cheese that was made at cheese factories in Vestfold in the 19th century. Until the First World War, however, these cheese factories were closed down or transferred to other productions. Modern Jarlsberg was only developed later, in the 1950s, at Norway&#039;s Agricultural College in \u00c5s. This is cheesed like a Gouda cheese, and matured like the Swiss Emmentaler.<\/p>\n<p>Today, Jarlsberg is one of Norway&#039;s best-known brands. Increasing international demand, as well as the removal of export support, has led to the establishment of production for the foreign market both in the USA and in Ireland. All production for the Norwegian market takes place in Norway.<\/p>\n<p><a href=\"https:\/\/www.tine.no\/merkevarer\/norvegia\/artikler\/historien-om-norvegia\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.tine.no\/merkevarer\/norvegia\/artikler\/historien-om-norvegia&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw0donIiQeCMXrMrxBKd11_t\"><i>https:\/\/www.tine.no\/<wbr \/>brands\/norway\/articles\/h<wbr \/>the history of norway<\/i><\/a><\/p>\n<p><a href=\"https:\/\/www.tine.no\/merkevarer\/jarlsberg\/artikler\/jarlsberg-fyller-ar-hurra\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.tine.no\/merkevarer\/jarlsberg\/artikler\/jarlsberg-fyller-ar-hurra&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw3PHYvjqbCRv1Zb4WFlxStB\"><i>https:\/\/www.tine.no\/<wbr \/>brands\/jarlsberg\/articles\/<wbr \/>jarlsberg-filler-ar-hooray<\/i><\/a><i>\u00a0<\/i><\/p>\n<p><i>Anders Oterholm &#8211; Norsk Ost: fra ystekar til ostebord (2008)<\/i><\/p>\n<h2>\n\t\tThe Norwegian cheese revolution\n\t<\/h2>\n\t<p>It was only at the end of the 1990s that things really started to &quot;boil&quot; in the ice vats in Norway. Prior to this, there were no regulations specifically adapted to small-scale production. With the EEA agreement came a new milk regulation that should change this. In 1997, the grassroots initiative Norsk Gardsost was established, with the aim of making use of the opportunities that lay in the local processing of milk on the farm, and uniting the forces that worked on this around the country.<\/p>\n<p>In the 2000s, the agricultural authorities also took several measures that should benefit Norwegian craft cheese. A development program for small-scale food was established, with offers for publicly funded courses and skills measures. One could get investment support to start additional industries on the farms. Some bureaucracy and regulations that had previously been experienced as obstacles were simplified and improved. For example, the Norwegian Food Safety Authority built up its expertise on the challenges of locally processed agricultural products, which made the dialogue easier. All in all, this has led to increased production of locally processed food and drink locally around the country.<\/p>\n<p>I 1998 \u00e5pnet landets f\u00f8rste autoriserte g\u00e5rdsysteri &#8211; pioneren Gangstad g\u00e5rdsysteri. Fire \u00e5r senere ble Voll Ysteri p\u00e5 J\u00e6ren den aller f\u00f8rste med godkjenning for upasteurisert osteproduksjon fra kumelk, mens Undredal St\u00f8lsysteri ble den f\u00f8rste med tillatelse til \u00e5 yste av upasteurisert geitemelk i 2003. Tingvollost, som tretten \u00e5r senere skulle g\u00e5 videre til \u00e5 vinne selveste World Cheese Award 2016 med bl\u00e5muggosten Kraftkar, ble ogs\u00e5 etablert dette \u00e5ret.<\/p>\n<p>To \u00e5r senere, p\u00e5 hjemmebane i 2018, fikk Norge enda en VM-vinner. &#8211; Da Osteg\u00e5rden vant, var det med p\u00e5 \u00e5 bevise at norsk ost ikke er en d\u00f8gnflue. Det er ikke flaks at norsk ost vinner. Vi er til \u00e5 regne med, sa Kristin Waagen, ostebonde og medeier i Tingvollost den gang, og siktet til hele den norske ostefamilien. Og ikke bare vant den lagrede goudaosten \u00abFanaost\u00bb &#8211; helfeit brun geitost fra Stordalen Gardsbruk kom p\u00e5 andreplass, og flere titalls norske oster ble premiert med supergull, gull, s\u00f8lv og bronse.<\/p>\n<p>It was <a href=\"https:\/\/www.hanen.no\/\">THE ROOSTER<\/a> who brought Tingvollost and several other cheeses to the World Cheese Awards in San Sebastian in 2016. In many ways the big breakthrough for farm cheeses in Norway. It was also when HANEN asked the Guild of Fine Food (GFF), owner of the World Cheese Awards, about the possibility of holding the event in Bergen in 2018. It was the second major breakthrough for Norwegian consumers for farm cheeses in Norway through the victory of Osteg\u00e5rden&#039;s vellagra Fanaost . During these years, the value chain for food has worked well together to promote all Norwegian cheese to the Norwegian consumer. Be it via farm sales, delicatessens or in grocery stores.<\/p>\n<p>I dag produseres mer enn 300 oster av rundt 150 produsenter &#8211;\u00a0alt fra proteinrike tradisjonsoster til ulike typer brunoster fra b\u00e5de geit og ku, faste hvitoster og ferskoster som ricotta og mozzarella. Norsk h\u00e5ndverkost selges i ostebutikker i Spania, Italia og Frankrike.<\/p>\n<p>The development has been adventurous! And behind the Norwegian cheese revolution lies enormous knowledge, good craftsmanship, strong team spirit and one of the world&#039;s cleanest raw materials.<\/p>\n<p><a href=\"https:\/\/www.renmat.no\/artikler\/2022\/norsk-gardsost-feirer-25-ar\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.renmat.no\/artikler\/2022\/norsk-gardsost-feirer-25-ar&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw27NcXMOus9qQO013gusgkj\"><i>https:\/\/www.renmat.no\/<wbr \/>articles\/2022\/norwegian-gardsost-<wbr \/>celebrating 25 years<\/i><\/a><\/p>\n<p><a href=\"https:\/\/www.norgesgruppen.no\/om-oss\/om-oss-hjem\/ambisjonene-i-praksis\/det-norske-osteeventyret2\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.norgesgruppen.no\/om-oss\/om-oss-hjem\/ambisjonene-i-praksis\/det-norske-osteeventyret2\/&amp;source=gmail&amp;ust=1668602534572000&amp;usg=AOvVaw1occ-3LZoSSvqXI7KJH1ae\"><i>https:\/\/www.norgesgruppen.no\/<wbr \/>about-us\/about-us-home\/<wbr \/>the ambitions-in-practice\/it-<wbr \/>norwegian cheese adventure2\/<\/i><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>NORWEGIAN CHEESE HISTORY Historical roots The art of making cheese is very old. We know that cheese was made from milk from both cows and goats in today&#039;s Middle East 5,000 years ago, but there are many indications that cheese already existed 7,000 years BC. Cheese types that are still produced today were described surprisingly far back in time.\u2026<\/p>","protected":false},"author":1,"featured_media":5173,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1242","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Historie - Ostelandet Norge<\/title>\n<meta name=\"description\" content=\"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ostelandet.no\/en\/ostehistorie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Historie - Ostelandet Norge\" \/>\n<meta property=\"og:description\" content=\"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ostelandet.no\/en\/ostehistorie\/\" \/>\n<meta property=\"og:site_name\" content=\"Ostelandet Norge\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ostelandet-101474925294974\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-02T11:25:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/\",\"url\":\"https:\/\/ostelandet.no\/ostehistorie\/\",\"name\":\"Historie - Ostelandet Norge\",\"isPartOf\":{\"@id\":\"https:\/\/ostelandet.no\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg\",\"datePublished\":\"2020-11-23T11:59:35+00:00\",\"dateModified\":\"2023-06-02T11:25:36+00:00\",\"description\":\"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for\",\"breadcrumb\":{\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ostelandet.no\/ostehistorie\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage\",\"url\":\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg\",\"contentUrl\":\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg\",\"width\":640,\"height\":427,\"caption\":\"Ruesla\u030atten Ysteri\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ostelandet.no\/ostehistorie\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Hjem\",\"item\":\"https:\/\/ostelandet.no\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Historie\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ostelandet.no\/#website\",\"url\":\"https:\/\/ostelandet.no\/\",\"name\":\"Ostelandet Norge\",\"description\":\"- L\u00e6r mer om norsk ost\",\"publisher\":{\"@id\":\"https:\/\/ostelandet.no\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ostelandet.no\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ostelandet.no\/#organization\",\"name\":\"HANEN\",\"url\":\"https:\/\/ostelandet.no\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ostelandet.no\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/09\/ostelandet_norge_2farger_mork_hierarkisk.png\",\"contentUrl\":\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/09\/ostelandet_norge_2farger_mork_hierarkisk.png\",\"width\":2062,\"height\":1223,\"caption\":\"HANEN\"},\"image\":{\"@id\":\"https:\/\/ostelandet.no\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ostelandet-101474925294974\",\"https:\/\/www.instagram.com\/ostelandet\/\",\"https:\/\/www.linkedin.com\/showcase\/ostelandet-norge\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Historie - Ostelandet Norge","description":"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ostelandet.no\/en\/ostehistorie\/","og_locale":"en_US","og_type":"article","og_title":"Historie - Ostelandet Norge","og_description":"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for","og_url":"https:\/\/ostelandet.no\/en\/ostehistorie\/","og_site_name":"Ostelandet Norge","article_publisher":"https:\/\/www.facebook.com\/ostelandet-101474925294974","article_modified_time":"2023-06-02T11:25:36+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ostelandet.no\/ostehistorie\/","url":"https:\/\/ostelandet.no\/ostehistorie\/","name":"Historie - Ostelandet Norge","isPartOf":{"@id":"https:\/\/ostelandet.no\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage"},"image":{"@id":"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage"},"thumbnailUrl":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg","datePublished":"2020-11-23T11:59:35+00:00","dateModified":"2023-06-02T11:25:36+00:00","description":"NORSK OSTEHISTORIE Historiske r\u00f8tter Kunsten \u00e5 lage ost er sv\u00e6rt gammel. Vi vet at det ble laget ost av melk fra b\u00e5de ku og geit i dagens Midt\u00f8sten for","breadcrumb":{"@id":"https:\/\/ostelandet.no\/ostehistorie\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ostelandet.no\/ostehistorie\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ostelandet.no\/ostehistorie\/#primaryimage","url":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg","contentUrl":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/ruesla\u030atten.jpeg","width":640,"height":427,"caption":"Ruesla\u030atten Ysteri"},{"@type":"BreadcrumbList","@id":"https:\/\/ostelandet.no\/ostehistorie\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Hjem","item":"https:\/\/ostelandet.no\/"},{"@type":"ListItem","position":2,"name":"Historie"}]},{"@type":"WebSite","@id":"https:\/\/ostelandet.no\/#website","url":"https:\/\/ostelandet.no\/","name":"Ostelandet Norge","description":"- L\u00e6r mer om norsk ost","publisher":{"@id":"https:\/\/ostelandet.no\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ostelandet.no\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/ostelandet.no\/#organization","name":"HANEN","url":"https:\/\/ostelandet.no\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ostelandet.no\/#\/schema\/logo\/image\/","url":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/09\/ostelandet_norge_2farger_mork_hierarkisk.png","contentUrl":"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/09\/ostelandet_norge_2farger_mork_hierarkisk.png","width":2062,"height":1223,"caption":"HANEN"},"image":{"@id":"https:\/\/ostelandet.no\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/ostelandet-101474925294974","https:\/\/www.instagram.com\/ostelandet\/","https:\/\/www.linkedin.com\/showcase\/ostelandet-norge\/"]}]}},"_links":{"self":[{"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/pages\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":16,"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/pages\/1242\/revisions"}],"predecessor-version":[{"id":10090,"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/pages\/1242\/revisions\/10090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/media\/5173"}],"wp:attachment":[{"href":"https:\/\/ostelandet.no\/en\/wp-json\/wp\/v2\/media?parent=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}