The hotel manager's upgrade!
Our brie is inspired by the French cheese Brillat Savarin, which is a triple cream white mold cheese. Triple cream means that it has plenty of extra cream for an extraordinary creamy texture and lovely taste. The cheeses weigh around 250 g and ripen for a minimum of 10 days in moist environments before they are ready for sale. The cheese can be successfully ripened for up to 6 weeks from the date of production for a more mature taste expression. Brilliant Brie is for sale at select deli shops and will be launched at Meny in March 2020.
The gentleman farmer's pride!
Inspired by British farmhouse cheddar production in Somerset, and a great love for these cheeses, we wanted to create our own variant here at Hadeland. Based on milk from our own cows grazing on Hadeland's lush pastures, we realized that this could be good! Craft cheddar is something quite different from industrial burger cheddar, and the cheeses are made through a complicated process called "cheddaring". In short, this involves turning, rotating and pressing the curd into pieces on top of each other before it is then ground up, salted and then pressed into shape. This gives a product suitable for for 12-24 months of storage. The cheeses are traditionally wrapped in cotton cloth and smeared with lard, so this is no bullshit. The result is a cheese with a firm structure, but with a smooth mouthfeel and complex fruity and nutty aromas. The cheddar is best enjoyed in greedy chunks with a glass of aperitif, but also gives lovely flavor when grilled or grated over pasta. The cheese recently received a bronze medal during the Norwegian Championship in “Gardsost”, farmer´s cheese, and takes on the specialty mark for unique taste from “Matmerk”.
Our exclusive taste bomb!
Pepperknoll is an acidified fresh cheese that is rolled in ground pepper and then dried for 3 - 4 weeks. The appearance and usage of the cheese is unmistakably similar to a black truffle. The cheese comes with a grater and is grated over dishes instead of boring parmesan or dull Italian truffle! Because the cheese is dried, it can be stored at room temperature on the kitchen counter within arm's length when cooking. That means you can reach out and grate some of it as soon as you feel that something you make may need a fresh acidity and a touch of pepper. Try it on Vitello tonnato, pasta, pizza or whatever you want. We are rolling knolles as fast as we can these days so there will be enough for everyone. Note: We do not recommend storing the Pepperknoll in the refrigerator because of the risk of condensation, which in turn can cause mold.
The dairy manager's favorite!
Red Cow is a semi-solid washed rind cheese that matures for 3-5 months. It started off solely as a raclette cheese until we discovered that it could be used for so much more. This is a so-called 24/7 cheese that can be enjoyed for breakfast, lunch, dinner and dessert. Of course, it is also great for making Raclette dishes as it has very good melting abilities. The cheeses weigh approximately 3–4 kg and are washed regularly with brine during ripening to form the distinctive red rind that has given the name to the cheese. We are proud of the award Supergold at the World Cheese Awards in Bergen 2018. This means that Red Cow received the Gold Medal in OsteVM and ended up among the world's 75 best cheeses. Not bad for a newcomer! Red Cow also recently received a silver medal during the Norwegian Championship in “Gardsost”, farmer´s cheese (they are a bit stricter than international judges) and the cheese also has a specialty mark for unique taste from “Matmerk”.
The farmer's little treasure!
If you prefer more flavour, Red Sheep is a variant of Red Cow, but on sheep's milk. The cheeses are made in limited quantities and are only sold in our hotel shop or at the Farmer's Market. The cheese is excellent for Raclette or as an evening snack.
The hotel manager's upgrade!
Our brie is inspired by the French cheese Brillat Savarin, which is a triple cream white mold cheese. Triple cream means that it has plenty of extra cream for an extraordinary creamy texture and lovely taste. The cheeses weigh around 250 g and ripen for a minimum of 10 days in moist environments before they are ready for sale. The cheese can be successfully ripened for up to 6 weeks from the date of production for a more mature taste expression. Brilliant Brie is for sale at select deli shops and will be launched at Meny in March 2020.
The gentleman farmer's pride!
Inspired by British farmhouse cheddar production in Somerset, and a great love for these cheeses, we wanted to create our own variant here at Hadeland. Based on milk from our own cows grazing on Hadeland's lush pastures, we realized that this could be good! Craft cheddar is something quite different from industrial burger cheddar, and the cheeses are made through a complicated process called "cheddaring". In short, this involves turning, rotating and pressing the curd into pieces on top of each other before it is then ground up, salted and then pressed into shape. This gives a product suitable for for 12-24 months of storage. The cheeses are traditionally wrapped in cotton cloth and smeared with lard, so this is no bullshit. The result is a cheese with a firm structure, but with a smooth mouthfeel and complex fruity and nutty aromas. The cheddar is best enjoyed in greedy chunks with a glass of aperitif, but also gives lovely flavor when grilled or grated over pasta. The cheese recently received a bronze medal during the Norwegian Championship in “Gardsost”, farmer´s cheese, and takes on the specialty mark for unique taste from “Matmerk”.
Our exclusive taste bomb!
Pepperknoll is an acidified fresh cheese that is rolled in ground pepper and then dried for 3 - 4 weeks. The appearance and usage of the cheese is unmistakably similar to a black truffle. The cheese comes with a grater and is grated over dishes instead of boring parmesan or dull Italian truffle! Because the cheese is dried, it can be stored at room temperature on the kitchen counter within arm's length when cooking. That means you can reach out and grate some of it as soon as you feel that something you make may need a fresh acidity and a touch of pepper. Try it on Vitello tonnato, pasta, pizza or whatever you want. We are rolling knolles as fast as we can these days so there will be enough for everyone. Note: We do not recommend storing the Pepperknoll in the refrigerator because of the risk of condensation, which in turn can cause mold.
The dairy manager's favorite!
Red Cow is a semi-solid washed rind cheese that matures for 3-5 months. It started off solely as a raclette cheese until we discovered that it could be used for so much more. This is a so-called 24/7 cheese that can be enjoyed for breakfast, lunch, dinner and dessert. Of course, it is also great for making Raclette dishes as it has very good melting abilities. The cheeses weigh approximately 3–4 kg and are washed regularly with brine during ripening to form the distinctive red rind that has given the name to the cheese. We are proud of the award Supergold at the World Cheese Awards in Bergen 2018. This means that Red Cow received the Gold Medal in OsteVM and ended up among the world's 75 best cheeses. Not bad for a newcomer! Red Cow also recently received a silver medal during the Norwegian Championship in “Gardsost”, farmer´s cheese (they are a bit stricter than international judges) and the cheese also has a specialty mark for unique taste from “Matmerk”.
The farmer's little treasure!
If you prefer more flavour, Red Sheep is a variant of Red Cow, but on sheep's milk. The cheeses are made in limited quantities and are only sold in our hotel shop or at the Farmer's Market. The cheese is excellent for Raclette or as an evening snack.