BRIMI SÆTER – GARMO
A mountain cheese only made during the summer when the herd is moved up into the mountains of Jotunheimen. Cow’s milk. Every cheese is matured for at least 12 months and marked with vintage. Hard, yellow with distinct tast of salt. Barnyard aroma.
To drink: A light and fruity red wine.
OSTERIET I SAMNANGER – TYSSE
Raw milk cheese made from a blend of 20% ewe’s milk and 80% cow’s milk. Matured. made on the farm and the milk is supplied by eight ewes and three cows. A favorite with Jamie Oliver this.
To drink: A Chardonnay of good standing.
Sverre, min gode nabo
The name of this cheese is Sverre, my good neighbour. This is the cheese they make the rest of the year, and from cow’s milk only. Milk from Jerseys. Flavourful cheese. As with Sterke Nils’n, it’s probably only available at the farm and at farmers’ market in Bergen.
To drink: Try a Chenin blanc, from the Loire or South-Africa. As you probably have to go to Bergen to get it, pair it with some local cider from Hardanger.
RUESLÅTTEN YSTERI – HOL
Alpine style in most aspects of the term. Wheels at about 20 kilos, washed and rubbed for a minimum of six months. This is a cheese I’ve had the pleasure to make while visiting the dairy. Fine yellow colour, firm texture with a few uneven and scattered holes. Flavour is fruity, at least when young with some sweetness. Likeable.
To drink: A white from French Jura or a fruity red. A good quality Pilsner will also pair well.
Named after a local mountain peak. A firm, blended cheese made of cow’s and goat’s milk. Apart from the milk and the size, it it quite similar to Store Velten. Washed and rubbed rind. matured for a minimum of eight weeks. Light yellow colour. Fine and mild flavour with distinct dairy tones.
To drink: A mature white from the Sauvignon Blanc grape, such as mature Sancerre or Puilly Fumé.