Håvardsrud Seterliv brought back its farming business in 2005 after almost 50 years without farming or local milk processing. The mountain farm uses all of the milk from 10 cows from 20 June to 1 September, and the product is available for sale on the farm. The white cheeses are produced in smaller quantities and must be ordered in advance. The Kyprim (“cow Prim”) is for sale during parts of the season.

On the farm, you can see and meet the animals, see the barn and the dairy, and taste rjomegraut (traditional porridge made with soured cream) in the farm café. We produce Kyprim (brown cheese made from cow's milk), Fjellros (semi-hard matured whole milk cheese) and Ferskost (matured semi-hard fresh cheese made from skimmed milk).