OSTEPERLER®

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This web site is managed and owned by OSTEPERLER AS, Borgestadveien 23A, Oslo, Norway.

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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.

Read more…

ON THE TABLE

Sharpham Cremet. A very soft double or triple cream, bloomy rind cheese from beautiful Totnes in Devon, England. The cheesemonger said triple cream, but they also had a sign stating it was unpasteurised, which it is not. Not particularly trustworthy in other words. Too many cheesemongers are all too sloppy with giving correct information. If you’re in to cheese, do it properly. had it not been slightly over ripe I would have bought more. From goat’s milk, enriched with cow’s cream. Apart from the milk, absolutely Brillat-Savarin style.  Sharpham Elmhirst is made from unpasteurised milk, that might have confused the shop. It should not, though. Apart from that, Sharpham has been making wine for almost 40 years.

To drink: Sharpham Sparkling Reserve Extra Brut.

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  • Sheep Rustler from Whitelake dairy, Somerset, UK. #whitelakecheese. You can read more about British cheese at Osteperler.no Sheep Rustler. Britisk sauemelksost fra Somerset. Du kan lese mer om britiske oster og osterevolusjonen der på osteperler.no
  • Smaker ost. Testing/tasting cheese. Coup de Corne #coupdecorne #midipyrenees #laitcru #rawmilk #academyofcheese #lafromageriemarylebone Les mer om ost @osteperler Read more about cheese @ odteperler. Link in bio.
  • Dagens middag. Ribbe av melkeforet kje. Må innrømme at det har jeg ikke spist før.

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MY LIFE’S MOTTO

On ne peut pas acheter le bonheur. On peut cependant acheter du fromage et c’est presque pareil.

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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
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  • White Lake Cheese (UK)

Nyttige nettsteder

  • A year in Fromage
  • Bondens marked
  • Cheese Connoisseur
  • Domaines and Terroirs
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  • Fattoria Ma' Falda
  • Fromagerie – Majorstuen
  • Gutta på Haugen
  • Heia Mat
  • Norske Vinklubbers Forbund
  • Oldways Cheese Coalition
  • Osteløypa
  • Ostesnak (DK)
  • Premium Gourmet
  • 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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