{"id":45654,"date":"2023-05-10T08:45:49","date_gmt":"2023-05-10T12:45:49","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45654"},"modified":"2023-05-10T08:45:50","modified_gmt":"2023-05-10T12:45:50","slug":"wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening\/","title":{"rendered":"Wheys Less Traveled: J\u00e6rosten And The Great Norwegian Cheese Reawakening"},"content":{"rendered":"\n

Photographed by Paola Westbeek<\/em><\/p>\n\n\n\n

Mostly known for its majestic fjords and rugged landscapes, Norway may not be one of the first destinations to come to mind when pondering your next cheese adventure. Yet during the last two decades, a curd revolution has been sweeping through the country, with old cheesemaking traditions being revived and the love for artisan raw-milk cheeses rekindled.<\/p>\n\n\n\n

The roots of this great cheese reawakening can be traced to Voll Ysteri<\/a>, a small family dairy farm situated amidst the sprawling plains of J\u00e6ren, one of Norway\u2019s largest agricultural regions. Raw-milk cheese has been made at Voll Ysteri since 1901, and despite the traditional practice having been ruled unsafe in 1952, fourth-generation farmer Hans Voll was determined to bring it back when he took over in 2001. In 2002, after a long battle with the Norwegian Food Safety Authority, Voll was the first dairy farmer granted permission to make cheese from unpasteurized milk, putting an end to the decades-long ban and becoming a mentor to many artisan cheesemakers who followed in his footsteps.<\/p>\n\n\n\n

Today, his daughter, Hanna Voll Kj\u00f8llesdal, and son-in-law, Ingvar Kj\u00f8llesdal, continue to make J\u00e6rosten, a semi-hard, Alpine-style cheese similar to Gruy\u00e8re, which is made from the creamy milk of 50 Brown Swiss cows that freely graze from April through October. Lauded numerous times (it won Bronze at the 2021 World Cheese Awards), J\u00e6rosten remains a favorite among some of the country\u2019s top chefs and delicatessens\u2014and rightfully so.<\/p>\n\n\n\n

While Hanna is hand-cutting curds in her copper cauldron, Ingvar explains that keeping up with the huge demand has become increasingly difficult. \u201cThe vat holds 400 liters of milk, meaning we can only produce 40 kilos (88 pounds or 10 cheeses) per day,\u201d he says. \u201cWe might have to buy a larger vat and add extra storage space.\u201d From start to finish, the entire process demonstrates care and craftsmanship. Each 8-pound wheel is washed in saltwater and turned every three days, which results in a beautiful natural rind. J\u00e6rosten is typically aged on fir planks between four to 12 months.<\/p>\n\n\n\n

I join Ingvar at the farm\u2019s reception room, where a handsome cheese board awaits. We sample the youngest, aged 4 months. \u201cThis one was made on June 1st, my wife\u2019s birthday,\u201d Ingvar proudly announces. The cheese has a dense, pale-yellow paste and delicate aromas reminiscent of freshly churned butter. The 12-month-old cheese has subtle citrusy notes balanced by a lovely sweet finish that lingers on the palate.<\/p>\n\n\n\n

Norwegian cheesemakers currently produce about 180 artisan cheeses, which are fast becoming one of the Nordic wonderland\u2019s top culinary lures. And Voll Ysteri is the farm where it all started.<\/p>\n\n\n\n

How to enjoy:<\/strong> The rounded, supple flavors of a young J\u00e6rosten work well with full-bodied white wines that have buttery notes such as the sherry-like vin jaune or an oak-aged chardonnay. As the cheese ages and takes on a fruitier complexity, opt for an intensely aromatic riesling with a crisp, lively acidity. J\u00e6rosten is great on a cheese board but also has excellent melting properties, making it perfect for raclette or fondue.<\/p>\n","protected":false},"excerpt":{"rendered":"

Norway’s recent cheesemaking renaissance started with J\u00e6rosten, a raw milk, Alpine-style cheese. <\/p>\n","protected":false},"author":106,"featured_media":45692,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[11,34134],"tags":[34135,2481,2480,34136,909],"coauthors":[27810],"class_list":["post-45654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","category-wheys-less-traveled","tag-jaerosten","tag-norway","tag-norwegian-cheese","tag-voll-ysteri","tag-wheys-less-traveled"],"acf":[],"yoast_head":"\nWheys Less Traveled: J\u00e6rosten And The Great Norwegian Cheese Reawakening - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wheys Less Traveled: J\u00e6rosten And The Great Norwegian Cheese Reawakening\" \/>\n<meta property=\"og:description\" content=\"Norway's recent cheesemaking renaissance started with J\u00e6rosten, a raw milk, Alpine-style cheese.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-10T12:45:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-10T12:45:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/Jaerosten-a-semi-hard-Alpine-style-cheese-which-is-similar-to-Gruyere.-Paola-Westbeek.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"701\" \/>\n\t<meta property=\"og:image:height\" content=\"565\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Paola Westbeek\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Paola Westbeek\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-jaerosten-and-the-great-norwegian-cheese-reawakening\/\",\"name\":\"Wheys Less Traveled: J\u00e6rosten And The Great Norwegian Cheese Reawakening - 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