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\nHelene Austvoll is the capital's only farm and makes artisanal cheeses made from colostrum from the royal herd. Now she has been with affineur MonS and learned about ripening. There are big plans for Kongsg\u00e5rden's dairy - but for now everything is at the project stage.<\/p>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t
Siden 2013 har det v\u00e6rt drevet med noe melkeforedling p\u00e5 Bygd\u00f8 Kongsg\u00e5rd. Fra ferske produkt som r\u00f8mme, skj\u00f8rost og yoghurt har produksjonen g\u00e5tt mer og mer over p\u00e5 modningsoster. Omkring 12 000 liter i \u00e5ret brukes i det lille ysteriet, og med 50 melkekyr og totalkvote p\u00e5 400 000 liter er det nok melk \u00e5 ta av. <\/p>\n
«Som du ser er det ikke store plassen, men jeg synes det fungerer fint til dagens mengde», sier Helene og viser rundt i ysteriet hun i l\u00f8pet av de tre siste \u00e5rene har f\u00e5tt bygget opp. <\/p>\n
Her er det kortreist i alle ledd. Melkeleverand\u00f8rene holder hus n\u00e6rmest vegg i vegg og m\u00f8terommet benyttes til \u00e5 vakuumere ostene. I et modningsskap i naborommet st\u00e5r brett med modna kremost, – ellers er modningsrommet til hvitosten innredet i kjelleren i nabobygget. Selve ysterommet m\u00e5 med sine 18 kvm. tilh\u00f8re landets minste. <\/p>\n
- It is fascinating that a simple raw material like milk, which everyone knows, has endless uses. Making cheese is all about milk, trail, temperature and lactic acid bacteria. So simple and yet so enormously difficult, she assures. <\/p>\n
-When the cheese is finished forming, it is the process of maturing that takes over and becomes decisive for the final product. In France, it is common to send the cheese off to specialists for that part of the process. Affineur is a specialist profession that is passed down through generations.<\/p>\n
-What is it about cheese that fascinates?<\/i><\/p>\n
-As an employee of various agricultural organisations, I have worked with agriculture for many years, she says. - Now that I'm working instead in<\/i> that, it feels more meaningful. Sitting behind a PC is not for me - I like to use my body. Following a raw product all the way from beginning to end is incredibly satisfying. I could well have worked with vegetables or grain, but it is very fun to run a cheese factory and also get to work as a substitute in the barn, as I get here at Kongsg\u00e5rden. I feel I understand more of what lies behind the raw material by having contact with the animals. And when it comes to milk, knowledge never ends - there is always something to learn. <\/p>\n\n\t\tLocal place names\n\t<\/h2>\n\t
Selv jobber hun etter h\u00e5ndverksmetoden ved \u00e5 lage ost av fersk \u00f8kologisk melk. Ostene er oppkalt etter lokale navn knyttet til g\u00e5rden og selges i restauranter og lokalbutikker rundt i Oslo, samt i g\u00e5rdens egne kafeer – Gartneriet og Rohdel\u00f8kken. . <\/p>\n
- I like the idea that everything here is built around the circuit, she emphasizes.<\/p>\n
The milk is delivered straight from the animals and poured into the cheese vats before they are formed into cheese which is then sold on.<\/p>\n
Now the plan is to build a new one and relaunch the cheese factory. With Statsbygg in the lead, the drawings are ready. She herself has recently attended a cheese ripening course at affineur MonS in France, where she has delved into the subject of cheese aging. An art few master like MonS. <\/p>\n
-\u00c5 sende bort osten til modningshus er mer vanlig i land med st\u00f8rre produksjoner Frankrike, forklarer hun. – Her til lands har vi fokus p\u00e5 tradisjoner rundt ysting og at hver enkelt produsent modner ostene selv. \u00c5 v\u00e6re ostemodner er et yrke som ofte g\u00e5r i arv og som det kreves b\u00e5de h\u00e5ndlag og kunnskap \u00e5 beherske. <\/p>\n
Gaining an insight into a knowledge based on how time-temperature-humidity is crucial to getting the perfect result was both fun and very educational. <\/p>\n
-Any useful tips to take home?<\/i><\/p>\n
-Ja, jeg har allerede gjort noen sm\u00e5 grep i forhold til temperatur i modningsskapet og t\u00f8rking av osten, forsikrer hun. – Ikke minst er det god l\u00e6rdom \u00e5 ha med i det nye ysteriet. Vi planlegger \u00e5 bygge et nytt ysteri i en gammel l\u00e5ve p\u00e5 g\u00e5rden. Der vil vi produsere upasteurisert ost med melk fra de femti kyrne v\u00e5re. Vi vil ogs\u00e5 v\u00e6re et utstillingsvindu for h\u00e5ndverksysting, og formidler av norsk matproduksjon og tradisjon. N\u00e5r det det nye ysteriet st\u00e5r klart gjenst\u00e5r \u00e5 se. <\/p>\n
Bygd\u00f8 Kongsg\u00e5rd belongs to the Norwegian Folk Museum and is the capital's largest organic milk producer. In the artisan dairy, - which is Oslo's only farm dairy, mature cream cheese, feta type, halloumi type and semi-hard white cheese are made for sale. In addition, yoghurt, cream cheese, ricotta and mozzarella are produced for our own catering establishments. All products are organic and approved by Debio. The cheeses are also made from unpasteurised milk. <\/p>\n
Bygd\u00f8yveien0287 OsloMob.: 98035330bygdokongsgard.no<\/p>\t\t\n\t
Byline: Trude Henrichsen<\/p>\n
Helene Austvoll is the capital's only farm and makes artisanal cheeses made from colostrum from the royal herd. Now she has been with affineur MonS and learned about ripening. There are big plans for Kongsg\u00e5rden's dairy - but for now everything is at the project stage.<\/p>","protected":false},"author":1,"featured_media":12058,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[563],"tags":[259,905,544],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-7398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osteprat","tag-bygdo-kongsgard","tag-handverksost","tag-ramelk"],"acf":[],"yoast_head":"\n