![\"Melkefj\u00f8set](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya33-Melkefjos-med-geiter-1-scaled.jpg\" "\\"H\u00e5\u00f8ya33")
\n\t\tThe milk barn is built as a theater stage\n\t\t\t\t![\"Geitebonde](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya26-2-1-scaled.jpg\" "\\"H\u00e5\u00f8ya26")
\n\t\tGoat farmer Helge Haugen on H\u00f8\u00e5ya\n\t\t\t\t![\"Grillost](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya13-scaled.jpg\")
\n\t\tGoat's milk grilled cheese\nDid you know that there is a seat operation a short boat trip from R\u00e5dhuskaia in Oslo? A separate island where the goats are milked by hand and cheese is made in the elite class? Goat farmer Helge Haugen on H\u00f8\u00e5ya has built his own dairy barn and makes cheese according to the same methods as a hundred years ago. The result is artisanal cheese in a special class.<\/p>\n
H\u00e5\u00f8ya is like a hidden oasis in the Oslofjord with Oscarsborg as its nearest neighbour. There is no electricity on the island and for many years the vegetation has been allowed to grow wild. For a time, deer and ticks ruled the uninhabited area. Since 2011, however, Helge Haugen's cashmere goats have made a real grazing effort to reclaim the unique cultural landscape.<\/p>\n
Three years later, H\u00e5\u00f8ya Naturverksted's adventurous history begins. <\/p>\n
Yngve Str\u00f8m Tingstad, utdannet kokk og lidenskapelig ostenerd, Lise Brung\u00e5rd, universitetsutdannet meieriteknolog med master i matvitenskap og spesialitet innen hvit geitost, og geitebonde Helge Haugen. Denne trioen hadde som ambisjon \u00e5 lage Norges beste chevre da de inntok \u00f8ya sommeren 2014.<\/p>\n
-Galskap av en ide, forteller Helge. – For meg er Chevre «Rolls-Roycen» blant ost og krevende \u00e5 fremstille. At vi i tillegg verken hadde innlagt vann eller str\u00f8m, gjorde galskapen enda st\u00f8rre. Det ga oss blant annet noen solide runder med Mattilsynet og 17 timers arbeidsdager syv dager i uken. Tross vedfyring , fasciliteter og h\u00e5ndverksmetoder som for 150 \u00e5r tilbake i tid: Snart dukket h\u00e5ndlaget chevre fra H\u00e5\u00f8ya Naturverksted opp p\u00e5 stjernerestaurant Stadtholdergaardens meny.<\/p>\n
The test project lasted one summer. Since then, H\u00e5\u00f8ya Verksted has been run by Helge and his family plus volunteer bid owners and bidders from home and abroad. He is responsible for the goats and the cheese farm, his wife Johannica, as master of cinnamon buns and bread baked on whey in a more than a hundred-year-old black oven. All heating and sterilization takes place with the help of wood burning.<\/p>\n
The workshop is based on a lifestyle with a strong closeness to nature and its premises mixed with a gigantic portion of idealism. Here, quality, genuine craftsmanship and animal welfare have the highest priority.<\/p>\n
-What kind of relationship do you have with cheese?<\/i><\/p>\n
-Jeg visste ikke s\u00e5 mye verken om ost eller ysting f\u00f8r jeg m\u00f8tte Lise og Inge, forsikrer han. – Det gikk mest i Norvegia og Jarlsberg, men jeg liker utfordringer. \u00c5 starte opp med h\u00e5ndmelking og ysting p\u00e5 fersk ubehandlet melk uten tilgang p\u00e5 aggregat og rent vann, var som ekstremsport i praksis. <\/p>\n
But people managed it before and we can do it now. There is no economy in this. We have to cut the wood, split it and stack it and let it dry for three months before it can be used as fuel. There is something to think about for those who think NOK 40 for a cup of tea is a lot. <\/p>\n
We don't get rich with money. It's hard physical work and long, intense days, but there's something in my genes that says yes, please. <\/p>\n\t\t\t\t\n\t\tThe milk barn is built as a theater stage\n\t\t\t\t\n\t\tGoat farmer Helge Haugen on H\u00f8\u00e5ya\n\t\t\t\t\n\t\tGoat's milk grilled cheese\n
We also have a great desire to contribute to getting H\u00e5\u00f8ya back to the paradise it once was. <\/p>\n
The goats have already done a great cleaning job and our goal is to create experiences that make people want to go ashore. The cafe with freshly baked pastries and cheese and cured meat boards is a draw, but it is not enough. There are many places to eat elsewhere. People come to experience the unique cultural landscape and to see the goats being milked. The milk barn is built as a theater stage so that the children can follow the process. Today, many people hardly know where the milk comes from. <\/p>\n
He is getting ready to lure in the goats. It's time for milking. The herd comes trotting from all sides and is soon ready for the few bouts up to the milk barn. Five liters of milk gives an average of ten grilled cheeses and approx. 100 grams of ricotta. <\/p>\n
-P\u00e5 grunn av restriksjoner rundt koronaen, har vi m\u00e5ttet bytte til grillost som er en husmorvarianten av kypriotisk halloumi, forklarer han. – I motsetning til Chevre, er den enkel \u00e5 yste og har dobbel varmebehandling som en del av prosessen. Det er en mild og god ost som passer til det meste. <\/p>\n
– Den som ikke liker denne, kan ikke v\u00e6re glad i livet, forkynner matskribent, ostenerd og kokk Henrik J. Henriksen som har tatt turen innom i seilferien. – Chevren fra H\u00e5\u00f8ya er helt unik, men jeg har heller ikke smakt bedre halloumi. <\/p>\n
S\u00e5 skal du lete lenge etter bedre kvalitet p\u00e5 melken og kortere vei fra melking til ystekaret, understreker han. – Det er bare s\u00e5 fantastisk kult at det finnes et ysteri midt i oslofjorden som lager ost i verdensklasse! Det er flere matfolk enn meg som m\u00e5 legge turen innom Helge for \u00e5 sikre seg ost og spekemat fra H\u00e5\u00f8ya Naturverksted, sier Henriksen..<\/p>\n
<\/p>\n\t\t\t\t![\"P\u00e5](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya3-scaled.jpg\" "\\"H\u00e5\u00f8ya3\\"")
\n\t\tOn H\u00e5\u00f8ya, the goats are milked by hand\n\t\t\t\t![\"Fem](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya36-Helge-2-scaled.jpg\" "\\"H\u00e5\u00f8ya36")
\n\t\tFive liters of milk gives an average of ten grilled cheeses and approx. 100 grams of ricotta\n\t\t\t\t![\"Grillosten](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/06\/Haoya17-1-scaled.jpg\" "\\"H\u00e5\u00f8ya17")
\n\t\tThe grilled cheese is a mild and good cheese that goes well with most things\n\t
Text and photo: Trude Henrichsen<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":"
H\u00e5\u00f8ya is like a hidden oasis in the Oslofjord with Oscarsborg as its nearest neighbour. There is no electricity on the island and for many years the vegetation has been allowed to grow wild. For a time, deer and ticks ruled the uninhabited area. Since 2011, however, Helge Haugen's cashmere goats have made a real grazing effort to reclaim the unique cultural landscape.
\nThree years later, H\u00e5\u00f8ya Naturverksted's adventurous history begins.<\/p>","protected":false},"author":1,"featured_media":12045,"comment_status":"closed","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[563],"tags":[301,899,900,902,901],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-7142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osteprat","tag-halloumi","tag-haoya","tag-helge-haugen","tag-norsk-ost","tag-oslofjorden"],"acf":[],"yoast_head":"\n