{"id":7606,"date":"2022-12-19T15:38:16","date_gmt":"2022-12-19T14:38:16","guid":{"rendered":"https:\/\/ostelandet.no\/?p=7606"},"modified":"2025-11-28T11:01:18","modified_gmt":"2025-11-28T10:01:18","slug":"norske-juleoster","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/norske-juleoster\/","title":{"rendered":"Norwegian Christmas cheeses"},"content":{"rendered":"\"DSC05380\"\n

\n\t\tNorwegian Christmas cheeses\n\t<\/h2>\n\t

British Stilton and Dutch Edam have traditionally been considered Christmas cheese classics. However, there are good reasons to choose Norwegian. Here are suggestions for Norwegian cheeses that outshine their foreign relatives.<\/p>\n\t\t\t\t\"Svein\n\t\t\t\t\"DSCF4042\"\n\t

Cheese belongs to Christmas and invites both to pleasant breakfasts, long brunches and to be a welcome alternative to the rum Christmas dinner. Svein Erik Backlund is both a cheese specialist and sales manager at Oluf Lorentzen. Here are his tips for what you should make sure you have in the fridge when the nights get long and the cold sets in.<\/p>\n

\n\t\tWith inspiration from abroad\n\t<\/h2>\n\t

– Selv om Stilton og Edamer har tatt posisjon som juleoster ogs\u00e5 her til lands, henger det nok sammen med charterturistmen som startet p\u00e5 midten av 1960 tallet, forklarer han.<\/p>\n

– Fram til da var vi mer pinglete p\u00e5 bl\u00e5mugg her hjemme. N\u00e5 som folk dro p\u00e5 ferie til Rimini og fikk smaken p\u00e5 italiensk Gorgonzola, dukket ogs\u00e5 Norzola etterhvert opp som et norsk variant fra TINE.<\/p>\n

\n\t\tNew companions\n\t<\/h2>\n\t

In line with the fact that we began to follow European traditions more and more, we also stopped serving cold cheese in the fridge and red wine tempered on the stove. In addition, we have discovered that good tea, beer and sides are also good companions for cheese, he says.<\/p>\n\n

\n\t\t\n\t\tNidelven Bl\u00e5\n\t\t<\/a>\n\t<\/h2>\n\t\t\t\t\n\t\t\t\t\"Nidelven\n\t\t\t\t<\/a>\n\t

– Hvilke oster vil du foresl\u00e5 som alternativ til utenlandske juleklassikere?<\/p>\n

– Det er mye godt \u00e5 velge i. Med utgangspunkt i Stilton, vil jeg foresl\u00e5 Nidelven Bl\u00e5 som er et kjempealternativ til tradisjonell bl\u00e5muggost. Dette er en ost med ordentlig karakter og en kantete litt r\u00e5 smak. Den kan virke litt salt ved  f\u00f8rst inntrykk. N\u00e5r du tygger kjenner du imidlertid raskt at den brer seg over hele smakspaletten.<\/p>\n

Lurer du p\u00e5 om du kan spise skorpa, er det helt greit. Dette er en naturlig skorpe uten stor smaksforskjell p\u00e5 konsistens. Portvin er kjent som et godt f\u00f8lge til bl\u00e5muggost, men pr\u00f8v den sammen med en god kopp s\u00f8t te, – gjerne en fruktte.<\/p>\n

 <\/p>\n\n

\n\t\tEdamame\n\t<\/h2>\n\t

The reason why Edamer has been given its permanent place at the Christmas breakfast is probably a lot thanks to its round shape and the shiny red wax on the outside, he continues.<\/p>\n

– Som alternativ til den hollandske varianten, har jeg plukket fram to p\u00e5 kumelk og en fastost p\u00e5 geit. Dette er tre alternativer som er fullt p\u00e5 h\u00f8yde med sine nederlandske slektninger, forsikrer han.<\/p>\n\n

\n\t\t\n\t\tMyrdal Fjellost\n\t\t<\/a>\n\t<\/h2>\n\t\t\t\t\n\t\t\t\t\"Myrdal\n\t\t\t\t<\/a>\n\t

This cow's milk cheese has been stored for a minimum of five months and has small salt crystals that highlight a round and mature taste.<\/p>\n

Cut with a plane, cubed as is or as processed cheese.<\/p>\n

N\u00e5r det gjelder drikke til denne type Edamer varianter, vil jeg foresl\u00e5 en Chardonnay eller perlende b\u00e6r, – eller eplesider fra Hardanger.<\/p>\n

\n\t\t\n\t\tBufather\n\t\t<\/a>\n\t<\/h2>\n\t\t\t\t\n\t\t\t\t\"Bufar\"\n\t\t\t\t<\/a>\n\t

The cheese got its name from the time when the cows were brought home from the barn on Bufardagen. Before they left, they curdled the last of the milk and since they didn't have time to separate the cream from the skimmed milk, it became a half-cured cheese with a round and rich taste.<\/p>\n

Suitable both as a sandwich, for tearing or for cutting into sticks as a snack.<\/p>\n

\n\t\t\n\t\tMyrdal well-aged white goat's cheese\n\t\t<\/a>\n\t<\/h2>\n\t\t\t\t\n\t\t\t\t\"Myrdal\n\t\t\t\t<\/a>\n\t

This is a cheese that has been aged for at least a year and has a surprisingly mild taste of goat's milk. A sweet, balanced cheese with the right proportion of salt.<\/p>\n

Serve it with simple cured meat, good bread and some marmalade on Christmas Day. Drinking tips here are Sauvignon Blanc or a Norwegian dry sider.<\/p>\n

\n\t\tHeidal's cheese\n\t<\/h2>\n\t\t\t\t\"Heidalsost\"\n\t

Another self-styled cheese for Christmas is brown cheese, and especially this beautiful version from Heidal cast in a patterned form.<\/p>\n

Traditionally used with a cheese grater, but good to have a stick to enjoy like a piece of caramel. If the cheese is to be eaten as bread, I would suggest a good apple juice or Norwegian light milk. Beyond that, the drinking tip is Norwegian craft beer.<\/p>\n

\n\t\tThe cream of the cream\n\t<\/h2>\n\t\t\t\t\n\t\t\t\t\"p_901503_default_1\"\n\t\t\t\t<\/a>\n\t

– Brie er ingen tradisjonell juleost men dette er ost som selges \u00e5ret rundt. Til jul vil jeg foresl\u00e5 oster med litt tr\u00f8kk, – sjekk derfor holdbarhetsdatoen og velg noen n\u00e6rt opp til utl\u00f8ps dato. Hvitmuggosten passer til alle julens m\u00e5ltider, – og er et godt alternativ til middag n\u00e5r du er lei ribba tredeje juledag. Server en toast med brie, kyllingfilet og pesto!<\/p>\n

Brilliant Brie<\/strong> <\/a>from Thorbj\u00f8rnrud with triple cream is made like a Brillat Savarin (also called the chef's dream) and has a wonderfully fatty consistency. It is a young cheese, slightly acidic in expression. As a tip for drinks here, Edel sider from \u00c5kre G\u00e5rd works very well.<\/p>\n

\n\t\tRaclette\n\t<\/h2>\n\t\t\t\t\"R\u00f8d\n\t

More and more people are opening their eyes to raclette as a rum Christmas food and with R\u00f8d Ku from Thorbj\u00f8rnrud, you have a fantastic Norwegian twist on the traditional dish.<\/p>\n

Serve it with Italian onions dipped in oil, good slices of cured meat, boiled potatoes, preferably Bjertn\u00e6s and Hoel's pearl potatoes if you can get hold of them, or salt-baked almond potatoes. Pickled vegetables are important as a balancing effect to fatty cheese. A sign of quality for the cheese is that it releases a lot of fat.<\/p>\n

Be a little Italian or French and enjoy the food for a long time.<\/p>\n

Suggested drink: White wine from the Jura with a small "hiccup" such as Apfelkorn, Kirsch or Akevitt.<\/p>\n

 <\/p>\n

\n\t\tRule to remember for cheese in general:\n\t<\/h2>\n\t

Take the cheese out of the fridge at least two hours before serving, but leave it in its packaging.<\/p>\n

Ditch the biscuits and instead serve good bread or make baking rolls for a pleasant room Christmas activity with the children. There are also plenty of good semi-baked breads in the shops or support your local baker.<\/p>\n

If you have rinds or leftover cheese: Put it into the bread dough, or use it as a topping on the pizza.<\/p>\n

 <\/p>\n\t

Byline: Trude Henrichsen<\/p>\n

\n\t\tMore about cheese\n\t<\/h1>","protected":false},"excerpt":{"rendered":"

British Stilton and Dutch Edam have traditionally been considered Christmas cheese classics. However, there are good reasons to choose Norwegian. Here are suggestions for Norwegian cheeses that outshine their foreign relatives. <\/p>","protected":false},"author":1,"featured_media":12052,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[563],"tags":[],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-7606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osteprat"],"acf":[],"yoast_head":"\nNorske juleoster - Ostelandet Norge<\/title>\n<meta name=\"description\" content=\"Britiske Stilton og Hollandsk Edamer har tradisjonelt v\u00e6rt regnet som julens osteklassikere. Det finnes imidlertid gode grunner til \u00e5 velge norsk. 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