Litlvea Gård

At Litlvea Gård, we have a small-scale craft workshop where we make white cheese, salad cheese and fresh cheese according to traditional recipes.

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Pepperknoll Hadelandstrøffel

Pepperknoll fra Thorbjørnrud Ysteri

Our exclusive flavor bomb!
Pepperknoll is a soured fresh cheese that is rolled in ground pepper and then dried for 3-4 weeks. The appearance and area of use for the cheese is unmistakably similar to a black truffle. The cheese comes with a grater and is grated over dishes instead of boring parmesan or sloppy Italian truffle! Because the cheese is dried, it can be stored at room temperature on the kitchen counter within arm's length when cooking. This means that you can turn around and grate a little as soon as you feel that something you are making could use a fresh acidity and a touch of pepper. Try it on Vitello tonnato, pasta, pizza or whatever you want. We roll tubers for hard life a day so that everyone will get. Note: We do not recommend storing the Pepper tuber in the fridge due to the risk of condensation which in turn can lead to mould.

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Sognakvitost Nylagra

Dette er den originale versjonen av osten frå vår region. Osten er tradisjonelt brukt attåt spekemat og middag, som spekesild, betasuppe, lapskaus.

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Brun Undredal

Osten er laga av myse av mjølka frå våre eigne geiter, om lag 230 i talet. Kufløyte utgjer om lag 7,5 prosent av spiseklar ost.

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Undredal Stølsysteri

We are three families running Undredal Stølsysteri together. We make white and brown goat’s cheese from fresh, raw milk from our own goats. The season starts in February and ends in October. White and brown cheese have been produced at the farm in Undredal for as long as we know.

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