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.


Store Velten

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.

St Pål

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.

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