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...
read more
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.
read more
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!
read more
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.
read more
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...
read more
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.
read more
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.
read more
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.
read more
Strandmo Stølsysteri
Originally, it was the parents-in-law Anny Opedal Fodnes and Geir Harald Fodnes who bought Strandmo gård in 1993. With the purchase came the farm at Breiset and after seven years of trial and error, the couple received final approval for the production and sale of cheese and butter.
For the past six years, son Erik and daughter-in-law Anna Karoline have been responsible for the operation, with good help from the older generation.
- « Previous
- 1
- 2
- 3
- Next »
English 
Norwegian