{"id":1498,"date":"2021-10-14T13:52:16","date_gmt":"2021-10-14T10:52:16","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1498"},"modified":"2021-10-14T13:52:16","modified_gmt":"2021-10-14T10:52:16","slug":"ostefremstilling-begynder-tidligt-om-morgenen","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/dk\/ostefremstilling-begynder-tidligt-om-morgenen\/","title":{"rendered":"Ostefremstilling begynder tidligt om morgenen"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.5″ custom_padding=”0px||0px|||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_font=”||||||||” text_font_size=”20px” text_line_height=”1.5em” hover_enabled=”0″ text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}” sticky_enabled=”0″]Gruy\u00e8re-ost er opkaldt efter byen Gruy\u00e8res, som ligger i den schweiziske kanton Fribourg. Gruy\u00e8re er en h\u00e5rd, t\u00e6t, presset og kogt ost, lavet p\u00e5 kom\u00e6lk. Den unge ost har en frugtig smag, men n\u00e5r alderen og saltindholdet stiger, f\u00e5r den en n\u00f8ddeagtig nuance.[\/et_pb_text][et_pb_text _builder_version=”4.10.5″ text_font_size=”20px” text_line_height=”1.5em” hover_enabled=”0″ text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}” sticky_enabled=”0″]Ostens historie kan mindst spores tilbage til \u00e5r 1115. I skrifter fra middelalderen er der fundet omtale af fuldfede oste, som blev solgt helt til Frankrig og Italien. Gruy\u00e8re fremstilles i det vestlige Schweiz og den \u00f8stlige del af Frankrig ved gr\u00e6nse til Schweiz. Det beskyttede oprindelsesnavn Gruy\u00e8re AOP m\u00e5 kun bruges til schweizisk ost.<\/b>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2021\/10\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-98.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (98)” align=”center” _builder_version=”4.4.5″ width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2021\/10\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-33.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (33)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_font=”||||||||” text_line_height=”1.5em” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}” sticky_enabled=”0″]Ostemester Nicolas Schmoutz<\/b> og hans hj\u00e6lpere begynder arbejdsdagen tidligt. Klokken syv om morgenen svinger m\u00e6lkeleverand\u00f8rerne ind i Fromagerie de M\u00e9zi\u00e8res-osteriets g\u00e5rd med den friskmalkede, stadig lune morgenm\u00e6lk til landsbyosteriet.<\/p>\n

“Vi samarbejder hver dag med 42 m\u00e6lkeproducenter, og osteriet er et vigtigt m\u00f8dested i landsbyen. For os er det vigtigt ogs\u00e5 at videregive knowhow om ostefremstilling til n\u00e6ste generation. I osteriet har vi hvert \u00e5r tre elever”<\/strong>, ort\u00e6ller ostemester Nicolas Schmoutz. <\/p><\/blockquote>\n

Der leveres 5,3 millioner kg m\u00e6lk pr. \u00e5r til M\u00e9zi\u00e8res\u2019 osteri, der er blandt de st\u00f8rste i Fribourg-omr\u00e5det.<\/p>\n

Ostemester Schmoutz hilser glad p\u00e5 leverand\u00f8rerne, p\u00e5 vej hen for at tage laboratoriepr\u00f8ver af m\u00e6lkepartier. Hvert parti bliver kontrolleret f\u00f8r brug. <\/p>\n

N\u00e5r morgenens m\u00e6lk er kontrolleret i M\u00e9zi\u00e8res\u2019 osteri, bliver den friske m\u00e6lk h\u00e6ldt ned i den m\u00e6lk, der blev leveret aftenen f\u00f8r i en kedel p\u00e5 6000 liter. M\u00e6lken, leveret om aften, bevares i beholderen hele natten.<\/p>\n

Ostemesteren tils\u00e6tter en bakteriekultur, lavet af fermenteret valle, til m\u00e6lken. Bakterierne kommer fra den foreg\u00e5ende aftens valle. Derefter skal der ostel\u00f8be i kedlen. Det er et naturligt tils\u00e6tningsstof, udvundet fra kalvemaver, som g\u00f8r, at osten stivner og proteiner adskiller fra vallen. En liter ubehandlet kom\u00e6lk indeholder ca. 33 gram protein. [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_font=”||||||||” text_line_height=”1.5em” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop” global_colors_info=”{}” sticky_enabled=”0″]I l\u00f8bet af en god halv time, bliver m\u00e6lken til en fast, findelt masse. R\u00e5m\u00e6lken bliver ikke opvarmet inden koaguleringen, s\u00e5 den ikke mister sine fine aromaer.<\/p>\n

Den stivnede ostemasse sk\u00e6res med store roterende blade, ind til de bliver til noget, der minder om hytteost. Temperaturen bliver derefter gradvis h\u00e6vet til +57\u1d52C. Det tager ca. en time at n\u00e5 dertil.<\/p>\n

N\u00e6ste skridt er at komme den opvarmede ostemasse i runde forme. Hver form har ordene \u201dLe Gruy\u00e8re AOP\u201d og osteriets licensnummer indgraveret i siden. Desuden laves der et m\u00e6rke af kasein, det vil sige m\u00e6lkeprotein, i den hvide ostemasse. M\u00e6rket viser hvor og hvorn\u00e5r osteskiven, ogs\u00e5 kaldet hjulet, er fremstillet.<\/p>\n

Overskydende v\u00e6ske presses ud af hjulet med op til en styrke p\u00e5 900 kg i omkring tyve timer. N\u00e5r de er blevet presset, l\u00e6gges ostehjulene i et saltvandsbad med et saltindhold p\u00e5 ca. 22%. Her skal de ligge i et d\u00f8gn. I badet sker der tre ting, der er vigtige for ostens smag, holdbarhed og k\u00e6ldermodningen: endnu mere v\u00e6ske forsvinder fra hjulene, de suger salt til sig og begynder at danne en skorpe.<\/p>\n

Efter badet begynder ostens modning. Hjulene bliver flyttet til k\u00e6lderen, hvor de hviler p\u00e5 tr\u00e6br\u00e6dder i tre m\u00e5neder. Hjulene bliver regelm\u00e6ssigt vendt og vasket i saltvand.<\/p>\n

“I vores k\u00e6lder modnes netop nu 66.000 ostehjul. Hvert af dem vejer 36 kg, og til et hjul g\u00e5r der ca. 400 liter r\u00e5m\u00e6lk. Det vil sige, groft sagt kr\u00e6ver det 10 liter m\u00e6lk at lave et kilo gruy\u00e9re”<\/strong>, afsl\u00f8rer ostemester Schmoutz om M\u00e9zi\u00e8res\u2019 landsbyosteris produktionstal. <\/p><\/blockquote>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2021\/10\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-111.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (111)” _builder_version=”4.4.5″ box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.5″ width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.5″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ text_font_size=”20px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]L\u00e6s ogs\u00e5: Ost er som vin – den udvikler sig mens den modnes i en k\u00e6lder<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Gruy\u00e8re-ost er opkaldt efter byen Gruy\u00e8res, som ligger i den schweiziske kanton Fribourg. Gruy\u00e8re er en h\u00e5rd, t\u00e6t, presset og kogt ost, lavet p\u00e5 kom\u00e6lk. Den unge ost har en frugtig smag, men n\u00e5r alderen og saltindholdet stiger, f\u00e5r den en n\u00f8ddeagtig nuance.Ostens historie kan mindst spores tilbage til \u00e5r 1115. I skrifter fra middelalderen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[43],"tags":[],"yoast_head":"\nOstefremstilling begynder tidligt om morgenen - The Stories of Le Gruy\u00e9re AOP<\/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:\/\/gruyerestories.com\/archive\/dk\/ostefremstilling-begynder-tidligt-om-morgenen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ostefremstilling begynder tidligt om morgenen - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Gruy\u00e8re-ost er opkaldt efter byen Gruy\u00e8res, som ligger i den schweiziske kanton Fribourg. Gruy\u00e8re er en h\u00e5rd, t\u00e6t, presset og kogt ost, lavet p\u00e5 kom\u00e6lk. Den unge ost har en frugtig smag, men n\u00e5r alderen og saltindholdet stiger, f\u00e5r den en n\u00f8ddeagtig nuance.Ostens historie kan mindst spores tilbage til \u00e5r 1115. 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Gruy\u00e8re er en h\u00e5rd, t\u00e6t, presset og kogt ost, lavet p\u00e5 kom\u00e6lk. Den unge ost har en frugtig smag, men n\u00e5r alderen og saltindholdet stiger, f\u00e5r den en n\u00f8ddeagtig nuance.Ostens historie kan mindst spores tilbage til \u00e5r 1115. 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