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Orkladal Ysteri
Orkladal ysteri is a farm cheese diary from Orkdal in Sør-Trøndelag. We produce soft washed-rind cheeses, hard matured cheeses with different degrees of maturation, blue cheeses, caraway cheese and frying cheese. We tell a story by having historical names for our cheeses.
24-hour self-service farm shop.
Strømmen Gård
At the end of the fjord Straumfjorden in Nordreisa, where the current is the strongest, lies Strømmen Gård. We are the third generation to run the farm.
Ryfylke Gardsysteri
Our names are Hilde and Joar Hauge, and we run Ryfylke Gardsysteri and live in Fister in Ryfylke. Here, we have dairy cows and free-range chickens.
Skarbø gard
With the good, fresh milk from our livestock, we make cheese in a new dairy in the hundred-year-old farmhouse. Here, we preserve the heritage of dairy farming at Skarbø from the old days, building on traditions from Carlos' Spanish family, who have taught us to make cheese as it has been done in the mountains of Sierra Nevada.
Synnøve Finden
Synnøve Finden makes Norwegian cheese from Norwegian milk at our dairies in Namsos and Alvdal. In recent years, we have also expanded our range. We will add new, good flavours and healthier products to the breakfast table. We make the best out of good Norwegian ingredients, and we bring home the best of what we find.
Hol Ysteri Prestholt Goat cheese
Prestholt Geitost at Prestholt is located 1242 meters above sea level as one of the highest mountain farms in Norway, at the foot of Hallingskarvet, partly into Hallingskarvet National Park.
Olestølen Mikroysteri
Olestølen in Valdres is located at 1,000 meters above sea level. In July and August, visitors can learn about the mountain farm life in close contact with animals and nature - join in stirring the brown cheese while it is cooking in a wood-fired iron pot and taste handmade milk products right from the farm.
Ysteri Pultostskoppen
Ysteri Pultostkoppen was established in 2014. From the start, it was clear that pultost (traditional cheese) was the main product, that it should be handmade as much as possible, and that the soured skimmed milk should be heated on a wood-fired oven. We do not have our own cows, but luckily, we have been able to buy milk fresh from farms at Jevnaker.
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.
Derinngarden
In our small farm dairy, part of the farm's own organic milk is processed into delicious cheeses and natural yoghurt.
Next to the cheese shop, we have a lovely little farm shop you can visit all year round.
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Norwegian