Kristines myke

Bloomy rind, camembert style, but smaller. Soft yellowish paste. Raw milk from own herd. Balanced taste that will show some more sting if you leave it for a while. Hitra Gårdsmat.
To drink: An uncomplicated champagne. A light red à la Beaujolais. Even a regional white Burgundy.


An organic, lactic cheese from raw cow’s milk. Geotrichum rind. Not much more flavour than milk and acidity as very young, but after a couple of weeks it gives a lot more. Worth waiting those two weeks. Tjamsland ysteri, Birkeland.
To drink: Fresh white. Even a cup of good tea.

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