East
Fornes gård
Fornes Gård is a traditional farm in Trøndelag, run by Gry Fornes and Eirik Yven. The farm is located right next to the river Forra in Hegra where we offer a salmon fishing area of about 2 kilometres, as well as accommodation on the old farm at Nesset.
Read the whole >>Rygge Meieri
Rygge Meieri is a small dairy that continues the dairy history of the traditional premises at Rygge train station. The dairy was originally established in 1879 and was in active operation until 1947. In 2020, we began a new chapter when we moved into the grand, old buildings and resumed the dairy tradition.
Read the whole >>Skjerdal Stølsysteri
On our farm in Skjerdal in Aurland, we run a small farm with goats and sheep and a horse that has its very special place in the business: We need it to bring firewood up to the mountain farm and the cheese we make down to the village.
Read the whole >>Selseng Gardsysteri
Our farm is a homestead where we are the third generation. Goats have always been the main source of income on the farm. In summer, the animals go to the mountain farm Anestølen, which is 3 km from the main farm.
Read the whole >>Sørlandsk ricotta
This mild whey cheese is soft like a Southern consonant and makes people close their eyes when they taste it. Some use it in ravioli. Others wait until dessert. Also try Southern Ricotta with honey and roasted nuts if you can.
Read the whole >>Sørlandsk Oaxaca
Mozzarella's Mexican cousin from the Oaxaca region, ready to make any nacho and quesadilla the best ever! Oaxaca is made according to the pasta filata method, like Mozzarella, and this makes them wonderful processed cheeses. The cousin is saltier and firmer than Mozzarella.
Read the whole >>Dronningberget
The cheese is made from fresh cow's milk and matured for at least ten days with milk mushrooms, before it is packed and ready for sale.
Read the whole >>Kongeskogen
The cheese is made from fresh milk, and matures for a minimum of three months with a natural rind.
Read the whole >>Frognerkilen fetatype
The cheese is made from fresh cow's milk, and matured in brine for at least one month before sale.
Read the whole >>Ostegården
Ostegården started in 2007 with a desire to make better use of the resources on the farm. The choice fell on cheese production. The farm is a small dairy farm with only 12 dairy cows grazing on "old meadows" with a great diversity of grass types.
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