{"id":1538,"date":"2021-10-14T14:19:39","date_gmt":"2021-10-14T11:19:39","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=1538"},"modified":"2021-10-14T14:19:39","modified_gmt":"2021-10-14T11:19:39","slug":"ost-er-som-vin-den-utvikler-seg-under-kjellermodningen","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/no\/ost-er-som-vin-den-utvikler-seg-under-kjellermodningen\/","title":{"rendered":"Ost er som vin, den utvikler seg under kjellermodningen"},"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″]Smaken p\u00e5 Gruy\u00e8re AOP-osten utvikler seg og blir kraftigere i l\u00f8pet av modningen. Produksjonsprosessen er helt lik for alle Le Gruy\u00e8re-ostene, smaksforskjellen oppst\u00e5r i kjelleren.<\/p>\n

Tre m\u00e5neder etter produksjonsprosessen blir Gruy\u00e8re-ostene flyttet fra ysteriet til en modningskjeller, hvor de modnes sakte ved en temperatur p\u00e5 15 grader og en luftfuktighet p\u00e5 90 prosent. Le Gruy\u00e8re AOP-osten modnes i 5-18 m\u00e5neder.<\/p>\n

Ostehjulene blir passet p\u00e5 som barn. De blir b\u00f8rstet regelmessig med saltvann under modningen.[\/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-114-1.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-211-1.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

“Ostene blir passet p\u00e5 av roboter. De har ikke klokkekort, fridager eller vondt i ryggen! Dessuten har de alltid en jevn kvalitet p\u00e5 arbeidet, mens mennesker har en tendens til \u00e5 begynne \u00e5 slurve n\u00e5r arbeidet blir for monotont”<\/strong>, forteller kjellersjefen i Fromco Moudon, Jean-Marc Colomb<\/b>.<\/p><\/blockquote>\n

I kjelleren modnes ostene p\u00e5 trebord. Lukten av ammoniakk stikker i nesen, men det er en lukt som er typisk for modningsomgivelser. Det f\u00f8les som om gangene i kjelleren er helt uendelige, og truckene kj\u00f8rer rundt med sine ostelaster i god fart. Nede i kjelleren i Fromco ligger det hele 110 000 Le Gruy\u00e8re AOP-oster til modning, og det ville oppst\u00e5 en rekke med 162 trailere dersom de skulle kj\u00f8res ut i verden samtidig. <\/p>\n

Jean-Marc Colomb viser oss hvordan man kontrollerer kvaliteten p\u00e5 osten. Han banker p\u00e5 hjulet med en liten hammer, h\u00f8rer etter hvordan osten svarer og borer deretter et hull i hjulet med en pr\u00f8vespade, snuser og smaker. N\u00e5r ostene er fire m\u00e5neder gamle, g\u00e5r alle gjennom en streng og n\u00f8yaktig myndighetskontroll. Her vurderer man ostens farge, aroma og hulldannelse. <\/p>\n

F\u00f8rst etter at osten har g\u00e5tt gjennom denne kontrollen, kan man bruke betegnelsen Le Gruy\u00e8re AOP p\u00e5 den. Det er bare den beste kvaliteten som kommer for salg.[\/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 ble beskyttet med AOC-betegnelsen i 2001, men 10 \u00e5r senere ble opprinnelsesbetegnelsen endret til \u00abAppelation d\u00b4Origine Prot\u00e9g\u00e9e\u00bb, eller AOP. Bruken av tittelen Gruy\u00e8re AOP er beskyttet over hele verden, s\u00e5 ekte Le Gruy\u00e8re AOP-ost lages bare i Sveits. <\/p>\n

Smaken p\u00e5 Gruy\u00e8re-osten utvikler seg og blir kraftigere i l\u00f8pet av modningen. Den milde smaken p\u00e5 en klassisk 6-9 m\u00e5neder gammel ost er godt likt av venner av milde oster. Gruy\u00e8re AOP R\u00e9serve, som er modnet i 10 m\u00e5neder, har en tydelig kraftigere og mer aromatisk smak. Noen hjul holdes i kjelleren i opp til to \u00e5r; de er ogs\u00e5 beregnet for venner av sterke oster. <\/p>\n

“Kvalitet og ansvar er det viktigste for oss i alle fasene i osteproduksjonen. Det er bare f\u00f8rsteklasses ostehjul som er kontrollert av v\u00e5re kjellermestre som g\u00e5r ut i verden fra kjelleren v\u00e5r”<\/strong>, sier kjellersjefen Jean-Marc Colomb ettertrykkelig. <\/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-209-1.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″]Les ogs\u00e5: Fra aromatisk r\u00e5 melk til delikatesseost<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Smaken p\u00e5 Gruy\u00e8re AOP-osten utvikler seg og blir kraftigere i l\u00f8pet av modningen. Produksjonsprosessen er helt lik for alle Le Gruy\u00e8re-ostene, smaksforskjellen oppst\u00e5r i kjelleren. Tre m\u00e5neder etter produksjonsprosessen blir Gruy\u00e8re-ostene flyttet fra ysteriet til en modningskjeller, hvor de modnes sakte ved en temperatur p\u00e5 15 grader og en luftfuktighet p\u00e5 90 prosent. Le Gruy\u00e8re […]<\/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":"\nOst er som vin, den utvikler seg under kjellermodningen - 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\/ost-er-som-vin-den-utvikler-seg-under-kjellermodningen\/\" \/>\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 utvikler seg under kjellermodningen - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"Smaken p\u00e5 Gruy\u00e8re AOP-osten utvikler seg og blir kraftigere i l\u00f8pet av modningen. Produksjonsprosessen er helt lik for alle Le Gruy\u00e8re-ostene, smaksforskjellen oppst\u00e5r i kjelleren. Tre m\u00e5neder etter produksjonsprosessen blir Gruy\u00e8re-ostene flyttet fra ysteriet til en modningskjeller, hvor de modnes sakte ved en temperatur p\u00e5 15 grader og en luftfuktighet p\u00e5 90 prosent. 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