OSTEPERLER®

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WELCOME

Jan Peter Aursnes is a Cheese Evangelist based in Oslo, Norway, where he tastes raw milk cheese and writes about  it here at OstePerler.no and elsewhere. Also does  cheese judging from time to time. Teaching  and guided tastings. Academy of Cheese Associate and member of The Guild of Cheese Graders. To get in touch go HERE. You can also pick up your phone and call +4795960077. Please mind the time difference, if any.

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ON THE TABLE

Crottin de Chavignol. French chèvre from the Loire valley, Chavignol, so that is in the midst of the Sancerre area. Farmstead. A tine cheese, but very opulent, especially when it has some age as mine has. Hard, almost like a golf ball. Attacks your palate and lasts long. Well matured in other words. No doubt about the milk origin of this cheese. For the more advanced chèvre lovers.

 

Å drikke til: Hadde satset på en vin med litt sødme for å motvirke stramheten i osten. Gjerne en lokal hvitvin av Chenin blanc. Alternativt en tysk kabinett. Ingen av disse trenger å være søtlige, så det må du sjekke.

 

To drink: A slightly sweet white. For instance from the local chenin blanc grape. Alternatively a German kabinett. but mind you, none of these have to be on the sweet side, so check that out. What about Sancerre? Of course, with the younger ones, that’s a perfect pairing.

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Gårds- og håndverksysterier

  • Almnäs Bruk (S)
  • Avdem gardsysteri
  • Brimi sæter
  • Derinngarden
  • Fen Farm Dairy (UK)
  • Grindal Ysteri
  • Hitra gårdsmat
  • Munkeby
  • Oviken Ost (S)
  • Øverli gård
  • Rueslåtten ysteri
  • Soldattorpets mejeri (S)
  • Svedjan Ost (S)
  • Tingvollost
  • Undredal stølsysteri
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  • White Lake Cheese (UK)

Nyttige nettsteder

  • A year in Fromage
  • Bondens marked
  • Cheese Connoisseur
  • Domaines and Terroirs
  • Farm Cheese Awards
  • Fattoria Ma' Falda
  • Fromagerie – Majorstuen
  • Gutta på Haugen
  • Heia Mat
  • Norske Vinklubbers Forbund
  • Oldways Cheese Coalition
  • Osteløypa
  • Ostesnak (DK)
  • Smak
  • Store Norske Leksikon
  • The Good Life France
  • World Cheese Awards

History

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14th of July Abbey of Regina Laudis Alsace American Raw Milk Cheese Avdem gardsysteri beaufort Blue cheese Brie de Meaux British Cheese British style cheese Cabrales Camembert Catalan cheese Cato Corner Farm Cheese Cheese 2017 Cheese and Listeria Cheese from Savoie Cheeses for Easter chevre Christmas cheese Crunchy cheese English cheese Finn Fontina France French PDO cheeses Italian cheese keen's Farmhouse Cheddar Lactobacillus Helveticus Lille Aske Malus Danica Mature chèvre Middle Ages Norwegian cheese Olestølen osteperler Parmigiano Reggiano Raschera d'Alpeggio Raw or unpasteurized Sister Noella Stichelton Territorials Toma di Bettelmatt World champions

J Peter Aursnes is a Cheese Evangelist and Turophile, cheering raw milk cheese. Tastes and assesses a lot of cheeses and writes about some of them here and elsewhere. Advisor and consultant. Courses and guided cheese tastings. Appears as cheese judge whenever invited. Academy of Cheese Associate. Member of the Guild of Cheese Graders. Cheese category editor at Store Norske Leksikon. Published author. Oslo based.

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