Juleost

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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