Lille Aske

A small, puck like cheese covered in ash. Geotrichum candidum rind and best when it is a bit runny under the rind. Tends to develop a more compact texture with some maturing. From a farm dairy in south west Norway.
To drink: A good Pouilly Fumé on the dry side, or a Riesling kabinett if you want some sweetness.


Round, crottin style cheese with Geotrichum rind. Usually more creamy and runny than Lille Aske. Mild and balanced taste.
To drink: A good Pouilly Fumé on the dry side, or a Riesling kabinett if you want some sweetness.



An organic, slightly matured chèvre style farm dairy cheese. Light and slightly bloomy rind. Texture is even and creamy.Long taste with volume, hint of sweetness, but also some bitter tones at the end. You might want to skip the rind. Balanced. A cheese with character. In season from from May till Christmas.
To drink: A Sancerre pairs well, but the cheese has so much character that you may want to try a white Burgundy. If you want something from the Loire; Les Gruches from Domaine Bobinet in Saumur is recommended.


Organic, raw cream cheese, almost shaped curd. Fresh, creamy and acidic. use it for cooking, or eat it as it is with some honey.
To drink: Whatever you fancy on the white side.



An organic raw milk goat cheese in chèvre style made on the farm with milk from their ow goats. Fine Geotrichum rind and an even, bright white paste. Very creamy mouthfeel. Dairy flavours, fine acidity and extremely well integrated salt. A very well made cheese. Comes from the wonderful Lofoten islands in northern Norway.
To drink: A dry white from the Sauvignon blanc grape.



A fresh goat milk cheese Chèvre style. Made from raw milk from a neighbouring farm in Hallingdal.
Delicate cheese with a mild and gentle taste. Sometimes appears in a matured variety; be prepared for a somewhat more pungent experience.
To drink: A dry white from the Sauvignon blanc grape.

Rød Geit

Semi firm goat’s milk cheese, washed and rubbed and matured for a minimum of eight weeks. Paste has a light colour and rind is towards pink. Fresk and fruity with fine acidity as young, develops more farm flavour as it ages.
To drink: A Sauvignon blanc, but also a Riesling Kabinett will pair well.


Kvit Undredal

A semi firm goat’s milk cheese from the midst of the UNESCO world heritage area around Flåm, Sognefjord on the west coast of Norway. A lot of tourists have sailed past Undredal on board the huge number of tourist ships that visit Flåm every summer. Fine taste of goat but nothing pungent. Comes in three varieties, fairly fresh, medium aged and well aged which means 8 months to a year. Balanced with well integrated salt. They also make an unsalted cheese called Sognakvitost. Try it and you will realize how important salt is for a tasteful cheese.
To drink: White, dry and crisp. But a light red will also do. If you’re there try something from the local and artisanal Ægir brewery at Flåm. I am sure they’re happy to recommend something that pairs well.


This is an completely unsalted variety of Kvit Undredal, ususally sold fresh. Traditional cheese from the area and rarely sold other than locally. Often-most used as garnish. Appears rather bland on its own, but with salted foods it works very well.
To drink: Whatever you drink with the main dish, but local beer will do the trick.

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