This is, however, not about the British Lords in general or Lord Garvagh as such in particular. This is about a cheese, a Norwegian Mountain cheese called Lord Garvagh. Made up in the mountains where the lord stayed the summers and where he built one of his chalets. From rock he found around the building site. It is still there, so you can visit if you want.
In this area the Rueslåtten farm keeps their herd during the summer. And they of course make cheese there. Naturally there is a summer variety, and a winter variety when the cows are kept at home. Just like the mountain cheese from the French, Swiss and Italian Alps.
My Lord Garvagh wheel
I am lucky to have a complete wheel of this marvelous cheese. And this is how I cut it. I’ve even made a video to show you. Not that it is rocket science, not at all. That’s more about opening a Parmigiano Reggiano which takes a bit of training.
I’ve created better videos in my life, as it is a bit out of focus now and then, but still it shows the operation.
Raw milk Cheese
Lord Garvagh is made from unpasteurized milk. The result is a tasteful, full bodied (to use a wine terminology) semi firm cheese. Not sharp; taste of milk and herbs, at least the summer variety. Slightly sweetish and a hint of nuts. Apart from the Jersey cows, the breeds providing the milk are very Norwegian.
So where is it from? Hallingdal, close to the winter resort of Geilo. Three hours by car from Oslo. Not that remote in other words.
The farmer and cheese maker himself would probably prefer a beer of some kind, I would choose a Chardonnay; European. Jura or Burgundy.