Our cheeses are sold at the café, in addition to grocery stores, restaurants and events in Oslo.
Our cheeses are
- Dronningberget - matured cream cheese
A small white cheese ripened with milk mushrooms. Sour and fresh taste. Goes great on a cheese platter or on sandwiches – can also be melted on pizza! Unpasteurized.
- Kongeskogen – semi-firm white cheese
Semi-solid white cheese ripened with red putty. Ripens for at least 2-3 months. The young cheese is tart in taste and fills with a rounder taste and more aroma the longer it matures. Unpasteurized.
- Paradisbukta – Halloumi type
Unripened semi-firm cheese to be grilled or fried. Used as a burger, in soups, salads and as a good accompaniment to hot and cold dishes. Unpasteurized.
Also available, on a smaller scale:
- Hanseløkken – blue cheese
Traditional blue cheese, ripens for at least 5-6 months. At a young age, it is mild and round, and becomes stronger in taste over time. Unpasteurized.
- Frognerkilen – feta type
Cheese of the feta type, matured for a minimum of one month in brine. Sold natural and can be seasoned, marinated and used as desired. Unpasteurized. - We also make yogurt, cream cheese, mozzarella and ricotta that are served in Gartneriet spiseri and Rohdeløkken café.
Order
Reach out, if you want to order! helene.austvoll@norskfolkemuseum.no
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