Cheese talk
It is almost 100 years since cabinetmaker Thor Bjørklund from Lillehammer took out a patent for the cheese grater. The name "Spar" signaled a clear purpose: Cut the cheese neatly. Behind each planer are around 15 operations, and craft production continues in full swing to this day.
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Nevada Berg, the food writer from
The USA is known for diving deep into traditional Norwegian food and giving the various dishes their own twist.
Brown cheese in Korea
The Koreans have opened their eyes to the beautiful brown cheese from Heidal. Not as a topping on a slice of bread, but as a flavor enhancer and for baking. The cheese, which turned 100 years old last year, has become a trend among Soul's foodies.
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Budeia on Fagerdalen
At Fagerdalen støl, you get real sederkost with more than 300 years of traditions. The seat has been in Anne-Lise Søndrol's family since 1702 and is located peacefully and beautifully with a view of the Hallingskarvet. Among other things, non-traveled food and white cheese are served and sold here - a specialty you can hardly find anywhere else.
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The Black Cauldron
Brown cheese the old fashioned way – The Black Gryte Gårdsysteriet The Black Gryte is widely known for…
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Elite milk
The highest quality label Norwegian dairy farmers can get for theirs
raw material delivery. Here you will find answers to what the scheme entails and requirements.
From Tingvoll to Spain
Enric Canut himself sat on the jury when the blue cheese from Tingvoll was named super winner of World Cheese
Awards (WCA) in 2016. The following year he personally made the trip up to Tingvoll to secure an import agreement
with the world champion.
Håøya – an oasis in the Oslofjord
Håøya is like a hidden oasis in the Oslofjord with Oscarsborg as its nearest neighbour. There is no electricity on the island and for many years the vegetation has been allowed to grow wild. For a time, deer and ticks ruled the uninhabited area. Since 2011, however, Helge Haugen's cashmere goats have made a real grazing effort to reclaim the unique cultural landscape.
Three years later, Håøya Naturverksted's adventurous history begins.
What is the World Cheese Awards
The highest quality label Norwegian dairy farmers can get for theirs
raw material delivery. Here you will find answers to what the scheme entails and requirements.
What happened to goat milk?
Norwegian goats have been through a unique journey that took 15 years to complete. Tove Aaland from Aalan
Gård, tells of the long and laborious journey.
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