Cheese talk
The country's first authorized farm dairy
The country's first authorized farm dairy - Gangstad Gårdsysteri Gangstad Gårdsysteri represents the country's first authorized farm dairy for...
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Nevada Berg – a real brown cheese fan
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.
Norwegian Christmas cheeses
British Stilton and Dutch Edam have traditionally been considered Christmas cheese classics. However, there are good reasons to choose Norwegian. Here are suggestions for Norwegian cheeses that outshine their foreign relatives.
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Olestølen
At Olestølen, you can learn how to milk goats by hand and make white and brown goat cheese the old-fashioned way. You can also sign up for a hiking trip in the mountains or simply just enjoy real comfort food in fantastically beautiful surroundings. Ducks, hens, goats and horses - here the experiences are lined up!
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Cheese and Beer
Is there a difference in which types of beer go well with different cheeses? We have tasted and make some recommendations here.
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Ostehøvelen – Et norsk eventyr
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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Cheese professor Siv Skeie
She researches milk quality, dairy production and quality of dairy products. Siv Skeie is particularly interested in cheese ripening and the role of microorganisms during cheese ripening. She is also the country's only cheese professor...
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Ridder Pascale Baudonnel
Hun blir kalt nestoren, ystedronningen og selve drivkraften bak norsktradisjonell gårdsysting. Yster, lærer og bonde Pascale Baudonnel er nå utnevnt til ridder av den franske fortjenstordenen. Her er litt om hennes historie.
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Seating experiences at Håvardsrud Seterliv
On the sod roof, happy children sit cuddling with rabbits, while inside the cheese factory, butter churning is taught. Goats, horses, cows, cow lambs, calves, pigs and a coop with chickens. Håvardsrud Seterliv is like a cornucopia of great seating experiences.
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Sparstadstølen
At Sparstad Stølen, you can experience stølen the old-fashioned way with hand milking, hand-powered chinning and cheese making over a wood-fired oven. You can also sleep in the old shed and wake up to the sound of cows grazing peacefully around the house wall. It's like taking a time travel into a beautiful fairy tale.
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