Elvekanten Ysteri started as a test project in the kitchen of Carlos Helguera in 2004. With only 12 cheese moulds and a homemade cheese press, the result became so successful that Carlos started looking for a place to establish his own dairy. He chose the abandoned community centre in Namskogan. There, he converted the basement into a dairy and the main floor into a home.

The basis for the production has always been the gouda type, which Carlos over time has developed into his own variants of the traditional hard cheese - both with and without added herbs. At the moment, the cheese factory has four different cheeses in its selection, with the well-matured Gammel-Erik (2 and 5 kg sizes) as the flagship product. The larger of the two varieties is matured for up to a whole year. In addition, firm cheeses are made with added herbs such as wild garlic, cumin and fenugreek.

The cheeses are sold through selected retailers and in the dairy’s own shop.