{"id":1511,"date":"2021-10-14T14:02:30","date_gmt":"2021-10-14T11:02:30","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1511"},"modified":"2021-10-14T14:02:30","modified_gmt":"2021-10-14T11:02:30","slug":"ost-er-som-vin-den-udvikler-sig-mens-den-modnes-i-en-kaelder","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/dk\/ost-er-som-vin-den-udvikler-sig-mens-den-modnes-i-en-kaelder\/","title":{"rendered":"Ost er som vin – den udvikler sig mens den modnes i en k\u00e6lder"},"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″]Smagen af en Le Gruy\u00e8re AOP udvikler sig og forst\u00e6rkes under modningen. Alle Le Gruy\u00e8re-oste gennemg\u00e5r pr\u00e6cis den samme tilberedningsproces, smagsforskellene opst\u00e5r i k\u00e6lderen. [\/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″]Tre m\u00e5neder efter fremstillingen, bliver Gruy\u00e8re-hjulene flyttet fra osteriet til en modningsk\u00e6lder, hvor de stille og roligt modnes ved +15\u1d52C og en luftfugtighed p\u00e5 90%. Le Gruy\u00e8re AOP-oste modnes i 5-18 m\u00e5neder. <\/p>\n

Der bliver passet p\u00e5 ostehjulene, som var de sm\u00e5 b\u00f8rn. I modningstiden bliver de regelm\u00e6ssigt penslet med saltvand. [\/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-114.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (114)” 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-211.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (211)” _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″]<\/p>\n

“Robotter, der passer p\u00e5 oste, har ingen stempelkort eller fridage og f\u00e5r heller ikke ondt i ryggen! Desuden er deres arbejde altid af ensartet kvalitet, mens mennesker har en tendens til at sjuske, n\u00e5r arbejdet begynder at blive monotont”<\/strong>, ort\u00e6ller lederen af Fromco Moudons k\u00e6lder Jean-Marc Colomb<\/b>.<\/p><\/blockquote>\n

I k\u00e6lderen modnes ostene p\u00e5 tr\u00e6br\u00e6dder. Lugten af ammoniak kilder i n\u00e6sen, men det er en lugt, der h\u00f8rer til i disse modningsomgivelser. K\u00e6lderens gange forekommer at forts\u00e6tte i det uendelige, og gaffeltruckene suser af sted med deres ostelast. Dybt nede i Fromcos k\u00e6lder modnes der ogs\u00e5 110.000 hjul af Le Gruy\u00e8re AOP, og hvis de alle sammen skulle ud i verden p\u00e5 samme tid, vil det kr\u00e6ve en r\u00e6kke af 162 lastvogntog at transportere dem. <\/p>\n

Jean-Marc Colomb viser, hvordan ostens kvalitet kontrolleres. Han banker p\u00e5 hjulet med en lille hammer, lytter til, hvad osten svarer, og borer derefter et hul i hjulet med et ostebor, lugter og smager. N\u00e5r de er fire m\u00e5neder gamle, gennemg\u00e5r samtlige hjul en streng myndighedskontrol. Ostenes farve, aroma og huldannelse bliver vurderet. F\u00f8rst, n\u00e5r de har klaret sig gennem denne kontrol, m\u00e5 betegnelsen Le Gruy\u00e8re AOP anvendes. Kun oste af h\u00f8jeste kvalitet kommer ud til forbrugerne. [\/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″]Gruy\u00e8re blev beskyttet med AOC-m\u00e6rket i 2001, men 10 \u00e5r senere blev denne betegnelse for beskyttet oprindelse \u00e6ndret til \u201dAppelation d\u00b4Origine Prot\u00e9g\u00e9e\u201d dvs. AOP. Anvendelse af betegnelsen Gruy\u00e8re AOP er beskyttet i hele verden, s\u00e5 \u00e6gte Le Gruy\u00e8re AOP-oste bliver kun fremstillet i Schweiz. <\/p>\n

Smagen af Gruy\u00e8re udvikler sig og bliver st\u00e6rkere i l\u00f8bet af modningen. En klassisk 6-9 m\u00e5neder gammel ost har en delikat smag, perfekt til dem, der kan lide milde oste. Le Gruy\u00e8re AOP R\u00e9serve, som er modnet i 10 m\u00e5neder, har en klart st\u00e6rkere og mere aromatisk smag. Nogle af hjulene bliver liggende i k\u00e6lderen i hele to \u00e5r; og de er velegnet til dem, der elsker st\u00e6rke oste. <\/p>\n

“Kvalitet og ansvarlighed er vigtigt for os i samtlige faser af ostefremstillingen. Kun f\u00f8rsteklasses ostehjul, kontrolleret af vores k\u00e6ldermestre, bliver sendt ud i verden fra vores k\u00e6lder”<\/strong>, siger k\u00e6lderbestyrer Jean-Marc Colomb bestemt.<\/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-209.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (209)” _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: Fra aromatisk r\u00e5m\u00e6lk til velsmagende ost<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Smagen af en Le Gruy\u00e8re AOP udvikler sig og forst\u00e6rkes under modningen. Alle Le Gruy\u00e8re-oste gennemg\u00e5r pr\u00e6cis den samme tilberedningsproces, smagsforskellene opst\u00e5r i k\u00e6lderen. Tre m\u00e5neder efter fremstillingen, bliver Gruy\u00e8re-hjulene flyttet fra osteriet til en modningsk\u00e6lder, hvor de stille og roligt modnes ved +15\u1d52C og en luftfugtighed p\u00e5 90%. Le Gruy\u00e8re AOP-oste modnes i 5-18 […]<\/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":"\nOst er som vin - den udvikler sig mens den modnes i en k\u00e6lder - 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\/ost-er-som-vin-den-udvikler-sig-mens-den-modnes-i-en-kaelder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ost er som vin - den udvikler sig mens den modnes i en k\u00e6lder - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Smagen af en Le Gruy\u00e8re AOP udvikler sig og forst\u00e6rkes under modningen. Alle Le Gruy\u00e8re-oste gennemg\u00e5r pr\u00e6cis den samme tilberedningsproces, smagsforskellene opst\u00e5r i k\u00e6lderen. Tre m\u00e5neder efter fremstillingen, bliver Gruy\u00e8re-hjulene flyttet fra osteriet til en modningsk\u00e6lder, hvor de stille og roligt modnes ved +15\u1d52C og en luftfugtighed p\u00e5 90%. 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Alle Le Gruy\u00e8re-oste gennemg\u00e5r pr\u00e6cis den samme tilberedningsproces, smagsforskellene opst\u00e5r i k\u00e6lderen. Tre m\u00e5neder efter fremstillingen, bliver Gruy\u00e8re-hjulene flyttet fra osteriet til en modningsk\u00e6lder, hvor de stille og roligt modnes ved +15\u1d52C og en luftfugtighed p\u00e5 90%. 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