{"id":450,"date":"2020-09-02T12:08:36","date_gmt":"2020-09-02T10:08:36","guid":{"rendered":"http:\/\/ostelandet.no\/ost\/?p=450"},"modified":"2021-08-06T16:05:51","modified_gmt":"2021-08-06T14:05:51","slug":"jan-arnes-ostetips","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/jan-arnes-ostetips\/","title":{"rendered":"Jan Arne&#039;s cheese tips"},"content":{"rendered":"<h1>\n\t\tJAN ARNES CHEESE TIPS\n\t<\/h1>\n<h1>\n\t<\/h1>\n<h3>\n\t\tJAN ARNE MOEN\n\t<\/h3>\n<h3>\n\t\tGeneral manager Frogner Spesial\n\t<\/h3>\n\t<p>Jan Arne Moen one of Norway&#039;s best at cheese. He has over 30 years&#039; experience from the grocery trade as an enthusiastic cheese manager. He has also been a judge in the international competition World Cheese Awards, in addition to national cheese awards. He is simply a cheese expert.<\/p>\n<p>Now he runs his own specialist business; Frogner Special in Bygd\u00f8y All\u00ea, where they offer a large selection of fresh cheese and ready meals, in addition to catering. Can be highly recommended. We asked him a couple of questions about cheese.<\/p>\n<p>&nbsp;<\/p>\n\n<p>On the hard cheeses, I look for crystallization in the curd, this indicates correct maturing, and that the cheese has been left for more than 9 months. On the soft cheeses, I see that the core of the cheese is gone, then I know that it is ready to eat and ripe.<\/p>\n<p>&nbsp;<\/p>\n\n<p>J\u00e6rosten from Voll Ysteri, Brilliant brie from Thorbj\u00f8rnrud Ysteri and Kubbeost from Ruesl\u00e5tten Ysteri.<\/p>\n<p>&nbsp;<\/p>\n\n<p>That milk can create so many different flavors, and that a raw material like milk takes the leap towards immortality and turns into cheese.<\/p>\n<p>&nbsp;<\/p>\n\n<p>Vinjerock in Jotunheimen in collaboration with Norgesgruppen. I held a cheese course for the festival participants and had representatives from 10 Norwegian cheese factories with us. Together with Brimi, this was a fantastic cheese tour.<\/p>\n<p>&nbsp;<\/p>\n\n<p>ALWAYS temper the cheese before serving it!<\/p>\n<p>&nbsp;<\/p>\n\n<p>There is no conclusion here. Feel free to try craft beer or sides. There are exciting combination possibilities.<\/p>\n<p>&nbsp;<\/p>\n\n<p>They have great cheese counters at Winther ysteri Aker Brygge, Meny Fornebu center, Meny CC Vest and Gutta at St.Hanshaugen<\/p>\n<p>&nbsp;<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"http:\/\/ostelandet.no\/ost\/wp-content\/uploads\/2020\/09\/Jan-Arne5.jpg\" alt=\"Jan-Arne5\" itemprop=\"image\" title=\"Jan-Arne5\" onerror=\"this.style.display='none'\"  \/>","protected":false},"excerpt":{"rendered":"<p>Grate Parmesan cheese. Add a little turmeric for nice color. Place small piles of grated cheese on baking paper and bake at 180&#039;C for about 15 minutes until the cheeses are flattened and golden. Perfect parmesan chips, or you can<br \/>\ncrush them and use as a seasoning for everything from salads to steak dinners.<\/p>","protected":false},"author":1,"featured_media":457,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[58,59,40,60],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips","tag-ostetips","tag-rueslatten-ysteri","tag-thorbjornrud-ysteri","tag-voll-ysteri"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jan Arnes ostetips - Ostelandet Norge<\/title>\n<meta name=\"description\" content=\"Riv parmesanost. Tilsett litt gurkemeie for fin farge. Legg sm\u00e5 hauger av revet ost p\u00e5 bakepapir og stek p\u00e5 180`C i ca 15 minutter til ostene er flatet ut og blitt gyllne. Perfekte parmesanchips, eller du kan knuse dem og bruke som krydder til alt fra salater til biffmiddagen.\" \/>\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\/jan-arnes-ostetips\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jan Arnes ostetips - Ostelandet Norge\" \/>\n<meta property=\"og:description\" content=\"Riv parmesanost. Tilsett litt gurkemeie for fin farge. Legg sm\u00e5 hauger av revet ost p\u00e5 bakepapir og stek p\u00e5 180`C i ca 15 minutter til ostene er flatet ut og blitt gyllne. 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