{"id":4246,"date":"2021-05-06T19:42:19","date_gmt":"2021-05-06T17:42:19","guid":{"rendered":"https:\/\/ostelandet.no\/ost\/?p=4246"},"modified":"2024-12-01T16:18:58","modified_gmt":"2024-12-01T15:18:58","slug":"hvit-geitost","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/hvit-geitost\/","title":{"rendered":"Hvit geitost"},"content":{"rendered":"<h2>\n\t\tHARD CHEESE\n\t<\/h2>\n<h2>\n\t\tHvit Geitost\n\t<\/h2>\n\t<figure>\n\n<\/figure>\n<strong>Producer<\/strong>: <a href=\"https:\/\/ostelandet.no\/en\/setane-gardsysteri\/\">Setane Gardsysteri<\/a><br \/>\n<strong>Type<\/strong>: Hard cheese<br \/>\n<strong>Milk<\/strong>: Unpasteurised goat's milk\n<p><strong>Flavour<\/strong>: The cheeses change their character throughout the maturation process. From fresh and acidic to rich and distinctive.<\/p>\n<p><strong>Description<\/strong>: On our farm, all milk is made into firm, white goat\u2019s cheese and matured for 3, 6 and 12 months before they are ready for sale. The cheeses change their character throughout the maturation process: After three months, the cheese is milky white, acidic and firm, and can be used as a topping on bread, as finger food and as a frying cheese. After six months, the cheese has hardened and gained more character and is then well suited as finger food and as grated cheese. After a year, the cheese has crystallized and developed a lot of flavour, and is well suited as finger food with wine, cured meats, etc.<\/p>\n<p><strong>Retailers<\/strong>: See <a href=\"http:\/\/www.setaneysteri.no\">website<\/a> for a full overview.<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/05\/hvit_geitost_2020.jpeg-931x1024.jpg\" alt=\"Hvit geitost fra Setane Gardsysteri\" itemprop=\"image\" height=\"1024\" width=\"931\" title=\"Hvit geitost\" onerror=\"this.style.display='none'\"  \/>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ostelandet.no\/wp-content\/uploads\/2021\/06\/WCA-24-25-bronze.png\" alt=\"WCA 24-25 bronze\" itemprop=\"image\" height=\"178\" width=\"178\" title=\"WCA 24-25 bronze\" onerror=\"this.style.display='none'\"  \/>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ostelandet.no\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h2>\n\t\tMORE PRODUCTS FROM SETANE GARDSYSTERI\n\t<\/h2>","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n<p>After six months the cheese has hardened and gained more character and is then suitable as finger food and as grated cheese.<\/p>\n<p>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.<\/p>","protected":false},"author":1,"featured_media":4247,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[360,41,294,103,416,413,114,229,166,616,277,544,136,261,243,82,583,1037],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-4246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fastost","tag-fast","tag-fastost","tag-geit","tag-geitemelk","tag-geitemelksost","tag-geiteost","tag-geitost","tag-hvit-geitost","tag-modna-myke-og-faste-hvite-oster","tag-ost-fra-setane-gardsysteri","tag-ra-melk","tag-ramelk","tag-setane-gardsysteri","tag-stolsmelk-men-ikke-ystet-pa-seter","tag-syrlig","tag-upasteurisert","tag-upasteurisert-geitemelk","tag-wca-2024-25-bronze"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hvit geitost - Ostelandet Norge<\/title>\n<meta name=\"description\" content=\"Hvit geitost som lagres minimum tre m\u00e5neder. Etter tre m\u00e5neder er osten melkehvit, syrlig og fast, og kan brukes som p\u00e5legg, til fingermat og som stekeost. Etter seks mnd. har osten hardnet og f\u00e5tt mer karakter og egner seg da godt som fingermat og som revet ost. Etter et \u00e5r har osten krystallisert og utviklet mye smak, og egner seg godt som fingermat til vin, spekemat ol. Hvit geitost som lagres minimum tre m\u00e5neder.\" \/>\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\/hvit-geitost\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hvit geitost - Ostelandet Norge\" \/>\n<meta property=\"og:description\" content=\"Hvit geitost som lagres minimum tre m\u00e5neder. Etter tre m\u00e5neder er osten melkehvit, syrlig og fast, og kan brukes som p\u00e5legg, til fingermat og som stekeost. Etter seks mnd. har osten hardnet og f\u00e5tt mer karakter og egner seg da godt som fingermat og som revet ost. Etter et \u00e5r har osten krystallisert og utviklet mye smak, og egner seg godt som fingermat til vin, spekemat ol. 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Etter tre m\u00e5neder er osten melkehvit, syrlig og fast, og kan brukes som p\u00e5legg, til fingermat og som stekeost. Etter seks mnd. har osten hardnet og f\u00e5tt mer karakter og egner seg da godt som fingermat og som revet ost. Etter et \u00e5r har osten krystallisert og utviklet mye smak, og egner seg godt som fingermat til vin, spekemat ol. 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