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Where Can I Buy Moose Cheese

Moose cheese is one of the most expensive cheeses in the world, produced and available only at the Elk House in Bjurholm region, Sweden. It is made from the milk of three moose (also call as elk). Depending upon the ageing and their procedure, the Elk House (Älgens Hus) produces 4 types of cheeses namely, White Mold Cheese, Creamy Blue Cheese, Dried Blue Cheese and Feta Cheese.

where can i buy moose cheese


Feta cheese is the top seller amongst them with a tangy and creamy taste. It is a smooth textured cheese and is slightly acidic in flavour which is stored in a neutral vegetable oil. The shelf life of the cheese ranges from 6 months to a year.

I'll tell you why moose cheese is one of the most expensive cheeses in the world - you gotta milk a moose to make it! There's only one place making it and it's in the Bjurhom region in SWEDEN. The country, not the town in Maine.

It sells at over 300 dollars per pound. I'd say they earn that. The Elk House makes four different types of moose cheese: White Mold Cheese, Creamy Blue Cheese, Dried Blue Cheese, and Feta Cheese.

In Europe, they call moose elk, that's why the farm/store/restaurant in Sweden is called the Elk House - they are talking about moose. They have three moose sisters, Gullan, Haelga, and Juno who lactate only from May through the end of September.

Getting them in the mood to be milked is nothing like milking a cow. They get five liters of milk from each moose per day. They must be milked in solitude, with calm and quiet. So, it can take anywhere from half an hour to two hours, which is part of the steep price. But they are friends with the moose and have been socializing with them for years. They have even slept with them so they are tame and feel safe among their handlers. They take very good care of the moose and in turn, the moose take good care of them.

So, what's moose cheese taste like for 300 bucks a pound? Well according to the Elk House, it's got a 'smooth, deep and broad taste, without a sharp and strange aftertaste.' Apparently moose milk is is a lot like cow's milk, but has way more protein and more fat (depending on the season).

Moose cheese is cheese created from moose milk. Varieties of moose cheese are produced in Sweden by Christer and Ulla Johansson at their location called "Moose House"[citation needed] or "Elk House".[1] Three varieties of moose cheese are produced.[1]

The Elk House (Älgens Hus) farm in Bjurholm, Sweden, run by Christer and Ulla Johansson, is believed to be the world's only producer of moose cheese. It has three milk-producing moose,[2] whose milk yields roughly 300 kilograms of cheese per year; the cheese sells for about US$1,000 per kilogram[3] (approximately US$455 per pound).

Actually most goats cheeses are seasonal. In Spring the goats might be eating fresh grass, wild flowers and the leaves from deciduous trees, which gives the milk a lot of interesting flavours. In the winter they will be eating hay and sugar-beet, so there is no point in making cheese.

Moose milk actually includes the subcategory of elk milk as well, and both are considered among the healthiest drinks in the entire world. Moose milk has been linked to the prevention of gastrointestinal diseases, and is consumed by the elderly and ill in parts of Russia, Sweden and Canada for its immune system-boosting powers. Moose milk is naturally quite high in both butterfat and milk solids, making it an ideal elixir to transform into cheese.

And once it has, moose cheese is lauded for its nutritional benefits. Moose cheese contains high levels of omega-3 fatty acids and conjugated linoleic acids alike, and much lower levels of problematic cow cheese components casein and saturated fat. Compared to cheese made from cow milk, moose cheese possesses higher levels of selenium, zinc and iron. The cheese is credited with everything from decreasing inflammation and lowering blood pressure to assisting in building muscle mass and straight up fighting cancer.

And how does it taste? Like a wilder, gamier take on a classic, owing to the wilder arctic plant-based diet of the animals. Moose milk is primarily used to create just three, quite rich, varieties of cheese: blue, feta and a rind-style. Getting your paws on the stuff is going to cost you though. The going rate here in the states for a pound of imported moose cheese is a whopping $455.

Preservatives are not found anywhere near Blue Moose of Boulder dips and spreads, because yuck. Instead, we use cold pressure to keep our products fresh. Cold pressure is a natural step that also helps to maintain vitamins and minerals.

A number of processed cheeses contain saturated vegetable oil, salt, food colorings, and sugar to help prevent them from separating when cooking. Processed cheese consists of other ingredients which makes them easier to produce and more affordable than natural cheese.

Many restaurateurs have quickly noticed that purchasing luxury cheese can be expensive. Natural cheeses are made from milk which is a commodity in most countries. The price of cheese tends to fluctuate depending on the cost of milk. A number of luxury cheeses are also made from the milk of animals that are difficult for farmers to raise like yaks or water buffalos.

This rare cheese originated in Italy and was then imported to Hong Kong. Bitto became very popular in China because it provided citizens with flavors they had never tasted before. The taste of this rare cheese is sweet and delicate. However, as it ages, the flavors become richer and stronger which is why many individuals allow the cheese to age.

Wyke Farms is the largest independent producer of cheese in the United Kingdom. It is based in Somerset, England, and exports its cheese on an international scale. The company is known for having the most expensive cheddar cheese in the world.

The production of Wyke Farms cheddar cheese began in 1861. The cheddar cheese is made from cow's milk and its ripening period is about a year. This cheese ages in wooden maturing boxes that are constantly monitored by cheesemakers. Although the recipe is known to be safely locked in the farm, we do know that it is infused with gold leaves and French truffles that provide the cheese with a flavorful and tangy taste.

The Long Clawson Dairy company located in Leicestershire, England created its own version of the Stilton cheese as a holiday exclusive. The company produced a Stilton gold cheese which is made with real gold flakes and gold liqueur, providing the cheese with its alluring colors. This gold cheese is creamy, tangy, and has a distinct taste that makes it extremely popular during the holiday season. The gold flakes and gold liqueur increased the value of the Stilton cheese and are one of the rarest cheeses in the world. This luxury cheese has a crumbly texture and is made with different fruit flavors such as lemon, ginger, and apricot.

The Elk House in Bjurholm, Sweden sells moose cheese, one of the most expensive cheeses in the world due to its rarity. The Elk house produces 4 types of moose cheese that come from 3 domesticated moose named Juna, Haelga, and Gullan. The cheese is also only available for a limited time because the moose lactate from May to September.

Not everyone is aware of food etiquette revolving around cheese. Knowing the rules and guidelines for eating cheese can improve your overall cheese dining experience. Below are a couple of cheese rules to follow:

When creating your cheese platter, it is vital to serve a variety of cheeses. Everyone has distinct taste buds and prefers different things when eating cheese. Some people might be specific about the region the cheese comes from while others may worry about what type of milk the cheese is made from. Putting that aside, there are two things you must never forget when putting together your cheese platters. One never places more cheese than you have guests. Second, according to the French, cheese should be served in odd numbers- such as three, five, or seven. This serving technique not only helps to prevent overfeeding guests, but also for aesthetic purposes as it keeps your board and platter neatly arranged.

Nobody wants to eat cheese that is too cold because it strips away the flavor and makes guests not want to try more. If you are serving your cheese board or platter as an appetizer, take your cheese out of the fridge at least 30 minutes or even up to two hours prior. Cheese can be stored in cool temperatures but it begins to deteriorate in flavor when kept in temperatures below 50F. Below this temperature, cheese becomes stiffer, drier, and more crumbly. The enzymes that give cheese its distinctive flavor and aroma are also disrupted when exposed to cold temperatures, resulting in a loss of complexity and nuance. 041b061a72


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