Hol
Visit a diary factory that makes tasty cheese at a local farm.
Rueslåtten Ysteri is located next door to the barn on the Rueslåtten farm. The cheeses for Rueslåtten Ysteri are thus produced at home on the farm, all year round!
Rueslåtten Ysteri is run by Jarle and Rakel Rueslåtten. In the barn there are about 40 cows, of different breeds of cows. In the cheese factory, they make different types of cheeses with both cow's and goat's milk. The goat's milk that is used is bought from Øvrejorde, and is included. Rueslåtten also owns and operates the farm Larsgard in Hovet, and Gurostølen. In the summer, half of the cows go to Gurostølen, and the other half is rented out to Fagerdalen Støl. For several of the cheeses for Rueslåtten Ysteri, Jarle and Rakel have drawn inspiration from French cheese traditions, but also from Norwegian couriers; Here, they mix different types of milk in the products, which provides many possibilities and exciting flavors.
Lein is a soft and semi-firm cheese, inspired by French cheeses. The cheese is made from unpasteurized cow's milk, with a red putty crust. Lein is great for melting, feel free to serve it hot!
StoreVelten is a large, firm, unpasteurized storage cheese, and is made from pure, raw cow's milk. You can get the StoreVelten as a whole wheel of 15 kilos, but also in smaller pieces. StoreVelten has a mild narrow, but the longer it is stored, the stronger the flavor. StoreVelten is stored for a minimum of six months.
Made from pure cow's milk, Lord Garvagh is an unpasteurised, semi-firm red putty cheese that is washed in salt water. It tastes best if it has been stored for at least two months. The name of this cheese comes from the British lord, Lord Garavagh, who was often found in the mountains here in Hol.
Kubbe cheese made from cow's milk is a cream cheese that has been matured with milk mushrooms. This block cheese is made during the winter months, when the goats have a milk break before they have baby goats. The block cheese is ready for sale after just ten days, but the flavors come out even better if you leave it for three to four weeks.
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Quelle: Visit Geilo AS