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Passionate about raw milk cheeses

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Home
Cheese
Cheese 101
- Dictionary
- ABC
My services
Travel
About
Store

OSTEPERLER®

Passionate about raw milk cheeses

Home
Cheese
Cheese 101
- Dictionary
- ABC
My services
Travel
About
Store

Italiensk ost

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WELCOME

Ha! A cheese shop!!

Thanks a lot for visiting OSTEPERLER. It’s all about raw milk cheeses, flavours, aromas, facts and fun facts. Please do navigate the site and you might just become a little bit cheese wiser.

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ON THE TABLE

Graukäse. Brought home from a visit to South Tyrol in September. Fantastic cheese, mild, fine and similar to the Norwegian Pultost – this variant. Acidified just as our own traditional cheeses, pultost and Gammalost. One may wonder about the relationship, whether it is real or coincidental. What we do know is that north of the Alps cheese was made by acidifying the milk until coagulation. It was the Romans who intrduced the use of rennet in cheesemaking thus changing both the cheesemaking and the types of cheese. Graukäse is a popular cheese in Tyrol and Northern Italy, so we have something to learn there. Graukäse is made both in Italy and Austria on small farms.

DAIRIES/YSTERIER

Almnäs Bruk (S)
Avdem gardsysteri
Brimi sæter
Fen Farm Dairy (UK)
Grindal Ysteri
Hitra gårdsmat
Munkeby
Osteverkstedet
Øverli gård
Rueslåtten ysteri
Soldattorpets mejeri (S)
St. James Cheese (UK)
Stavanger ysteri
Svedjan Ost (S)
Tjamsland ysteri
Undredal stølsysteri
Voll ysteri

USEFUL SITES/NYTTIGE NETTSTEDER

Academy of Cheese
Appetitt
Bondens marked
Cheese Connoisseur
Cheese Science
Domaines and Terroirs
Fattoria Ma' Falda
Fromagerie – Majorstuen
Galopin
Gutta på Haugen
Lait cru (Fr)
Norske Vinklubbers Forbund
Oldways Cheese Coalition
Ostesnak (DK)
Store Norske Leksikon
The Good Life France

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Jan Peter Aursnes is a Cheese Evangelist and Turophile, cheering raw milk cheese. Tastes and assesses a lot of cheeses and writes about some of them here and elsewhere. Advisor and consultant. Courses and guided cheese tastings. Appears as cheese judge whenever invited. Member of the Academy of Cheese. Cheese category editor at Store norske leksikon. Published author. Oslo based.

This work is licensed under a Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International License. The articles on this site may be downloaded and shared with others as long as they are credited OSTEPERLER.NO, but they cannot be changed in any way or used commercially.

Regarding pictures from OSTEPERLER®, they cannot be used without prior consent from the Copyright © holder, whose name shall be credited in connection with the picture. All rights to pictures on this site belong to OSTEPERLER AS unless otherwise stated.

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