A unique cheese made since the early 20th century in Heidal, a small mountain village in central Norway, with pasteurized cow and goat milk and without aging. A real surprise for Christmas tables.

To eat this cheese, start with the square and smooth base, cutting it into thin slices that are placed on hot toast to melt and enhance its aromas of toffee, caramel, bitter chocolate, and café au lait, with subtly salty undertones. Its sandy texture in the mouth is reminiscent of shortbread.

It pairs very well with all types of honey or red fruit jams, smoked salmon or cod, and dry sherry, smooth creams, or barrel-fermented white wines.

To achieve its format, wooden cubic molds decorated with acanthus leaf figures and the name of the village are used, in addition to an upper dome that imitates a small temple.

Net weight: 250g
Format: whole.
Aging: none.
Milk: cow and goat.
Coagulation: heat precipitation.
Type: hard paste covered with black wax.
Rennet type: animal.
Cheesemaker: Heidal Ysteri.
Milk source: Gudbrandsdalen, Norway.
Storage: cold between 1º and 6ºC.

Intensity: mild-medium.
Gluten-free product.Allergens: dairy.

Ingredients 1:

Ingredients: cow's milk, goat's milk, whey.

Nutritional information per 100g: