{"id":1525,"date":"2021-10-14T14:13:12","date_gmt":"2021-10-14T11:13:12","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1525"},"modified":"2021-10-14T14:13:12","modified_gmt":"2021-10-14T11:13:12","slug":"osteproduksjonen-starter-ved-morgengry","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/no\/osteproduksjonen-starter-ved-morgengry\/","title":{"rendered":"Osteproduksjonen starter ved morgengry"},"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-osten har f\u00e5tt navnet sitt etter byen Gruy\u00e8re som ligger i kantonen Fribourg. Gruy\u00e8re er en hard, tett, presset og kokt ost laget av kumelk. Osten har en fruktig smak n\u00e5r den er ung, men n\u00e5r alderen og saltinnholdet \u00f8ker, f\u00e5r den mer n\u00f8tteaktige nyanser. [\/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 i alle fall spores helt tilbake til \u00e5ret 1115. I dokumenter fra middelalderen kan man lese om fet ost som ble solgt helt til Frankrike og Italia. Gruy\u00e8re lages b\u00e5de i Vest-Sveits og i de \u00f8stlige delene av Frankrike som har grense mot Sveits, men opprinnelsesbetegnelsen Gruy\u00e8re AOP kan bare brukes p\u00e5 sveitsisk 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-98-1.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-33-1.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″]Arbeidsdagen til ostemesteren Nicolas Schmoutz<\/b> og hjelperne hans starter tidlig om morgenen. Klokken sju om morgenen kj\u00f8rer melkeprodusentene inn p\u00e5 g\u00e5rdsplassen til bygdeysteriet Fromagerie de M\u00e9zi\u00e8res med varm, nymelket morgenmelk. <\/p>\n

“Vi samarbeider daglig med 42 melkeprodusenter, og ysteriet er et viktig m\u00f8tested i bygda. Vi syns ogs\u00e5 det er viktig \u00e5 f\u00f8re kunnskapene og ferdighetene innen osteproduksjon videre til neste generasjon. Derfor har vi tre l\u00e6rlinger p\u00e5 ysteriet hvert \u00e5r”<\/strong>, forteller Nicolas Schmoutzin.<\/p><\/blockquote>\n

Alt i alt blir det levert 5,3 millioner kilo melk i \u00e5ret til M\u00e9zi\u00e8res-ysteriet. Det er et av de st\u00f8rste ysteriene i Fribourg.<\/p>\n

Ostemester Schmoutz hilser muntert p\u00e5 produsentene n\u00e5r han g\u00e5r for \u00e5 ta laboratoriepr\u00f8ver av melkepartiene. Alle melkepartiene blir kontrollert f\u00f8r bruk.<\/p>\n

N\u00e5r melkepartiene som har kommet inn om morgenen er kontrollert p\u00e5 M\u00e9zi\u00e8res-ysteriet, blir den ferske melken helt i en 6000 liters kjele sammen med melken som ble levert kvelden f\u00f8r. Melken som ble levert om kvelden har st\u00e5tt i et kar hele natten. <\/p>\n

Ostemesteren tilsetter melken en bakteriekultur som er laget for modning ved hjelp av melkesyrebakteriefermentering av myse. Bakteriene f\u00e5s av mysen fra kvelden f\u00f8r. Deretter tilsetter man l\u00f8pe i kjelen, som er et naturlig tilsetningsstoff fra kalvemagen. Dette gj\u00f8r at melken skiller seg og proteinet skiller seg ut fra mysen. En liter ubehandlet kumelk inneholder omtrent 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\u00f8pet av litt over en halv time blir melken til en fast og finkornet masse. R\u00e5melken varmes ikke opp f\u00f8r utskillingen, og slik beholder den alle sine fine aromaer.<\/p>\n

Den utskilte ostemassen kuttes opp med store roterende skj\u00e6rere, helt til den er blitt til korn som minner om hytteost. Deretter \u00f8kes temperaturen gradvis til 57 grader. Dette tar litt under en time.<\/p>\n

S\u00e5 helles den oppvarmede ostemassen over i runde former. Det er gravert \u00abLe Gruy\u00e8re AOP\u00bb og ysteriets lisensnummer i kanten p\u00e5 alle formene. I tillegg lages det et merke i den hvite ostemassen med kasein, eller melkeprotein. Merket viser nummeret p\u00e5 ostehjulet og osteprodusenten samt produksjonsdato. <\/p>\n

S\u00e5 presser man overfl\u00f8dig v\u00e6ske ut av hjulet med en kraft p\u00e5 opp til 900 kilo i omtrent 20 timer.
\nEtter pressingen legges ostehjulene i saltlake i ett d\u00f8gn, og deretter har de et saltinnhold p\u00e5 omtrent 22 prosent. I lakebadet skjer det tre ting som er viktige for ostens smak, holdbarhet og kjellermodning: hjulene gir fra seg enda mer v\u00e6ske, trekker i seg salt og begynner \u00e5 danne et skall. <\/p>\n

Etter lakebadet starter modningen av osten. Hjulene flyttes ned i kjelleren, hvor de hviler p\u00e5 trebord i tre m\u00e5neder. Hjulene snus og v\u00e6tes med saltvann med jevne mellomrom. <\/p>\n

“P\u00e5 det meste har vi liggende opp til 66.000 ostehjul i kjelleren. Hvert hjul veier 36 kilo, og det g\u00e5r omtrent 400 liter r\u00e5melk til ett hjul. Med andre ord trenger man grovt sett 10 liter melk til ett kilo Gruy\u00e9re-ost”<\/strong>, forteller ostemester Schmoutz om produksjonstallene p\u00e5 M\u00e9zi\u00e8re-bygdeysteriet. <\/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-111-1.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″]Les ogs\u00e5: Ost er som vin, den utvikler seg under kjellermodningen <\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Gruy\u00e8re-osten har f\u00e5tt navnet sitt etter byen Gruy\u00e8re som ligger i kantonen Fribourg. Gruy\u00e8re er en hard, tett, presset og kokt ost laget av kumelk. Osten har en fruktig smak n\u00e5r den er ung, men n\u00e5r alderen og saltinnholdet \u00f8ker, f\u00e5r den mer n\u00f8tteaktige nyanser. Ostens historie kan i alle fall spores helt tilbake til […]<\/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":[48],"tags":[],"yoast_head":"\nOsteproduksjonen starter ved morgengry - 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\/no\/osteproduksjonen-starter-ved-morgengry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Osteproduksjonen starter ved morgengry - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Gruy\u00e8re-osten har f\u00e5tt navnet sitt etter byen Gruy\u00e8re som ligger i kantonen Fribourg. Gruy\u00e8re er en hard, tett, presset og kokt ost laget av kumelk. Osten har en fruktig smak n\u00e5r den er ung, men n\u00e5r alderen og saltinnholdet \u00f8ker, f\u00e5r den mer n\u00f8tteaktige nyanser. 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