Goat cheese from Undredal

We can now deliver:

• Trad. White goat cheese from Undredal (non-salted) Sogne-whitecheese
  • Mild matured cheese, matured for 5 – 12 weeks,
  • Mature cheese, matured for 3 – 6 months,
  • Extra-mature type over 6 months maturing process, ready for delivery 20th of December
• Moderately salted white goat cheese from Undredal
  • Mildly matured cheese, matured for 6 – 12 weeks,
  • Mature cheese, matured for 3 – 6 months,
  • Extra-mature type over 6 months, ready for delivery 20th of December
• Fresh brown cheese from Undredal,
• Sausages of goat,

The sausages are 100% of goat meat, and with no mixtures of other meat types, spices or preservatives. They are made in the traditional way by salting, smoking and drying by the Evanger sausage fabric in Hordaland.

PRODUCT INFORMATION OF GOAT CHEESE

The producer is Undredal Mountain Pasture Dairy, a new and moderen cheese dairy, based on traditional principles for cheese-preparation and maturation using non-pasturized raw-ingredients and goat milk. The dairy is localized on one of the mountain pastures of Undredal, og initiated a formal full production in 2003. The earlier productions have run in Undredal since the middle ages, and the new Dairy was established as an initiative to modern requirements and is the only one in Norway of its kind.

WHITE UNDREDALS GOAT CHEESE

The white cheese is the ”real goat cheese”. It is made of non-pasteurized whole-milk from goat – 100% – that is without any addition of cream from cow. From this cheese two variants are further made:

NON-SALTED WHITE GOAT CHEESE – SOGNE WHITE CHEESE

Matured after local traditions. This is the original white Undredals cheese following the Sogne-tradition.

WHITE GOAT CHEESE LIGHTLY SALTED – WHITE UNDREDAL

This cheese is a more continental variant of the white cheese, washed with saltwater and matured and stored without the use of bacterial cultures. It is easy to identify by its yellow-red surface. The lightly salted white Undredals cheese has won several prizes and awards on various occasions. White goat cheese is usually delivered without bacterial culture (crust) on its surface, given that it gives a better duration for the cheese. A whole cheese weights from 1,5 – 1, 6 kg and 3 kg, however we can deliver smaller pieces that fit your needs. The cheese are tagged with a product mark containing product declaration, production date and category of maturation.

Maturation. It is the maturation of the white cheese that gives taste to the cheese, we have now three categories of maturation and price (see on top of this page). The matured cheese is mediocre in tastefullness, the mild is softer and milder in taste and the extra matured has the most strong taste.

Storage. The cheese is stored in cool an moist environment, and must avoid open and dry air. Datemarks: Best before 3 months of the production date. If the crust is untouched, the product will last much longer. The longer the maturing proceeds, the stronger the taste and dryer the consistency.

BROWN UNDREDALS CHEESE

This is the famours Undredals cheese, cooked from fresh goat whey and 10% cream from cow milk. The brown Undredal cheese has won several prizes and awards. We have also a special goat cheese for those that suffer from milk allergy. It is cooked from 100% goat whey, without addition of cream from cow. This cheese has lower fat content, a little dryer and tastes more of goat. Perhaps an alternative for others in addition to those with allergy?

Storage. This cheese is waxed and must be stored in cool conditions. Datemark: Best before 3 months of production date. With an intact layer of crust, the period can be longer. Regualr weight of the cheese is 1,5 kg, but it can be delivered larger or smaller.

Shipping charges are to be added to these prices. We send using Norwegian Postal service. We add the bill and payment info in the package.

WELCOME AS A CUSTOMER !