SKURK Cheese: More Cheese Please!
Making cheese on a small scale is a rewarding experience! At Føyn mini-ysteri we are inspired by the artisan cheeses from our travels,
however we do not seek to copy them in our SKURK cheeses. Making cheese at a smaller scale allows us to choose our own ingredients and decide what works best for us. We add our own touch, try to lett them pair with our SLURK beers and discovered that
making cheese is as much an art as science. We feel that great cheese is made firstly in the field, then the vat and finally in the maturing room.
For more information about our cheeses please
see the list below.
Our cheeses
- 18. des, 2021
-
BLÅ SKURK (2021)
Blue style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium-hard inside, the outside/rind is firm. - 12. des, 2021
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SKURK HVIT (2021)
BRIE DE MEAUX style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Candidum, Geotrichum candidum)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 8-10 weeks at 10-12C.
Notes after 40 days:
- Aroma: full, intense, tangy.
- Flavour: strong, fresh, diary and salty.
- Colour: cream
- Consistency/rind: medium soft, the rind is somewhat slimy though firm enough - 6. nov, 2021
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BLÅ SKURK (2021)
Blue style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium soft inside, the outside/rind is firm enough to keep shape - 9. mai, 2021
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SKURK HELVETICA (2021)
Swiss style cheese.
Ingredients:
Cow milk (Røros helmelk), Rennet, CaCl, Sea salt and Culture (Thermophilic and Helveticus culture.
Process: washed curds, very hard press, saturated brine bath with herbs, drying time 2-4 days, natural dry rind and aged 10 weeks at 10-12C.
Notes after 10 weeks:
- Taste: Fruity, spicy with a nutty aftertaste and a hint of herbs
- Flavour: Delicate herbs, spicy and full bodied
- Colour: yellow
- Consistency/rind: springy inside, but the rind is hard, dry and dark yellow - 8. mai, 2021
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BLÅ SKURK (2021)
Blue style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium soft inside, the outside/rind is firm enough to keep shape - 6. feb, 2021
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SKURK HELVETICA (2021)
Swiss style cheese.
Ingredients:
Cow milk (Røros helmelk), Rennet, CaCl, Sea salt and Culture (Thermophilic and Helveticus culture.
Process: washed curds, very hard press, saturated brine bath (sea salt), drying time 2-4 days, natural dry rind and aged 10 weeks at 10-12C.
Notes after 10 weeks:
- Taste: Fruity, spicy with a nutty aftertaste
- Flavour: Delicate, spicy and full bodied
- Colour: yellow
- Consistency/rind: springy inside, but the rind is hard, dry and dark yellow - 23. jan, 2021
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BLÅ SKURK (2021)
Blue style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium soft inside, the outside/rind is firm enough to keep shape - 28. nov, 2020
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GUL SKURK
Gouda style cheese.
Ingredients:
Cow milk (Røros helmelk), Rennet, CaCl, Sea salt and Culture (Danisco – Choozit MA 4001 LYO 25 C)
Process: washed curds, brining in saturated sea salt solution, hard press, 2 weeks drying, waxed and aged at 7C.
Notes after 4 weeks:
- Aroma: fresh and clear, creamy, sour, grassy
- Flavour: fresh and creamy, with a nice acid and the right salt balance, Gouda cheese style.
- Colour: light yellow: just as a young Edam cheese should look like
- Consistency/rind: Very nice medium to young cheese, with a clear, dry and clean firm rind. The texture is dense with some small bubbles, and it is possible to cut the cheese with a cheese slicer without any problems.
Notes after 10 weeks:
- Further aged texture compared to the 4 weeks version
- Aroma: some extra nutty tones
- Flavour: some extra nutty tones and a more developed taste - 18. nov, 2020
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HVIT SKURK (2020)
BRIE style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Candidum, Geotrichum candidum)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 40 days:
- Aroma: gentle diary, grassy, hint of white mold
- Flavour: fresh and creamy, milky, Brie-style and medium/low white mold taste, medium salty.
- Colour: cream
- Consistency/rind: medium soft, the rind is dry and firm - 14. nov, 2020
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BLÅ SKURK (2020)
Blue style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium soft inside, the outside/rind is firm enough to keep shape - 22. sep, 2020
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RØD SKURK (2020)
Munster-/Chaume style cheese.
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Propionic Shermanii, Geotrichum Candidum, Bacteria Linens)
Process: collected curds, very gentle press/naturally running, saturated brine bath (sea salt), drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 4 weeks:
- Taste: complex, smooth, hazelnutty aftertaste
- Flavour: Rich, intense, savory, tangy and full bodied
- Colour: pale yellow
- Consistency/rind: smooth and creamy, sticky and rather springy texture with a pink/orange rind - 16. apr, 2020
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BLÅ SKURK (2020)
Blue style cheese (Bleu d'Auvergne).
Ingredients:
Cow milk (Røros helmelk), Cream, Rennet, CaCl, Sea salt and Culture (Mesophilic Danisco – Choozit MA 4001 LYO 25 C, Penicilium Roqueforti, Thermophilic culture, LH Helvetica)
Process: collected curds, rubbing with sea salt, very gentle press/naturally running, drying time 2-4 days, aged 4-6 weeks at 10-12C.
Notes after 6 weeks:
- Aroma: gentle diary, grassy, medium blue-mold
- Flavour: Soft though complex, creamy, milky and medium blue-mold taste
- Colour: off-white
- Consistency/rind: medium soft inside, the outside/rind is firm enough to keep shape - 17. mar, 2020
-
GUL SKURK (2020)
Edam style cheese.
Ingredients:
Cow milk (Røros helmelk), Rennet, CaCl, Sea salt and Culture (Danisco – Choozit MA 4001 LYO 25 C)
Process: washed curds, brining in saturated sea salt solution, hard press, 2 weeks drying, waxed and aged at 7C.
Notes after 4 weeks:
- Aroma: fresh and clear, creamy, sour, grassy
- Flavour: fresh and creamy, with a nice acid and the right salt balance, Edam cheese style.
- Colour: light yellow: just as a young Edam cheese should look like
- Consistency/rind: Very nice medium to young cheese, with no signs of mold and a clear, dry and clean firm rind. The texture is dense with some small bubbles, and it is possible to cut the cheese with a cheese slicer without any problems.
Notes after 8 weeks:
- Further aged texture compared to the 4 weeks version
- Aroma: some extra nutty tones
- Flavour: some extra nutty tones and a more developed taste