{"id":3319,"date":"2021-04-22T08:18:39","date_gmt":"2021-04-22T06:18:39","guid":{"rendered":"http:\/\/ostelandet.no\/ost\/?p=3319"},"modified":"2025-10-17T16:05:10","modified_gmt":"2025-10-17T14:05:10","slug":"ekte-brun-geitost","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/ekte-brun-geitost\/","title":{"rendered":"Ekte brun geitost"},"content":{"rendered":"<h2>\n\t\t<a href=\"https:\/\/ostelandet.no\/en\/tradisjonsost\/\" title=\"TRADITIONAL CHEESE\"  target=\"_self\">\n\t\t\tTRADITIONAL CHEESE\t\t<\/a>\n\t<\/h2>\n<h2>\n\t\t\tEkte brun geitost\t<\/h2>\n\t<figure>\n\n<\/figure>\n<p><strong>Producer<\/strong>: <a href=\"https:\/\/ostelandet.no\/en\/ost\/solliaysteriet\/\">Solliaysteriet<\/a><\/p>\n<strong>Type<\/strong>: Brown cheese<br \/>\n<strong>Milk<\/strong>: Goat\u2019s milk\n<p><strong>Flavour<\/strong>: The cheese is a rich, real goat\u2019s cheese, sweet and slightly acidic. Distinct taste of caramelized milk sugar.<\/p>\n<p><strong>Description<\/strong>: As much as possible, the milk is separated directly in the milk room, and the lean milk\/skimmed milk comes down to 30 to 35 degrees Celsius in the transport tank. In the pot, it is heated to about 37 degrees before rennet is added. When the heated to almost 80 degrees, the white lean cheese\/rennet protein is separated and scooped out of the cheese pot. Then, the whey is boiled for 10 to 14 hours until the milk sugar caramelizes. After that, the curd is taken off the heat and stirred in the pan until it has a temperature of about 35 degrees and can be poured into moulds and cooled at about 5 degrees in the fridge.<\/p>\n<p><strong>Retailers<\/strong>:\u00a0<a href=\"https:\/\/solliaysteriet.no\/kontakt\/\">See website for a full overview.<\/a><\/p>\n<h2>\n\t\t\tMORE PRODUCTS FROM SOLLIAYSTERIET\t<\/h2>","protected":false},"excerpt":{"rendered":"<p>TRADITIONAL CHEESE Real brown goat&#039;s cheese Manufacturer: Solliaysteriet Type: Brown cheese Milk: Goat Taste: The cheese is a strong real goat&#039;s cheese, sweet and slightly sour. Distinct taste of caramelized milk sugar. Description: As far as possible, the milk is separated directly in the milk room and the skimmed milk\/skimmed milk arrives at 30 to 35 degrees Celcius in the transport tank. In the boiler, it is heated to approx.\u2026<\/p>","protected":false},"author":1,"featured_media":13798,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13],"tags":[157,425,179,294,103,416,413,114,182,426,397,423,160,424,261],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-3319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunost","tag-animalsk","tag-brungeitost","tag-brunost","tag-geit","tag-geitemelk","tag-geitemelksost","tag-geiteost","tag-geitost","tag-helfet-brunost","tag-karamellisert","tag-mork-farge","tag-ost-fra-solliaysteriet","tag-pasteurisert-melk","tag-solliaysteriet","tag-stolsmelk-men-ikke-ystet-pa-seter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ekte brun geitost - Ostelandet Norge<\/title>\n<meta name=\"description\" content=\"TRADISJONSOST Ekte brun geitost Produsent: Solliaysteriet Type: Brunost Melk: Geit Smak: Osten er en kraftig ekte geitost, s\u00f8t og lett syrlig. 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