Munkeby Ysteri

In 2009, four Cistercian monks established themselves near some monastery ruins in Levanger. There, they live a life characterized by prayer and work, "Ora et labora". They started a small-scale dairy where they made cheese using old recipes from the mother monastery of Cîteaux in France. Munkeby cheese is made from unpasteurised cow's milk from two neighbouring farms. During the 7 to 8 weeks of maturation, the cheeses are turned over and washed by hand daily.

It is a quality craft product, where French tradition meets Norwegian milk. The cheese has received several awards in recent years, including Super Gold during the World Cheese Awards in Bergen.