Cheese talk

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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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.

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Cottage cheese

If you come across støl cheese, you have made a bargain. It is about proper ones
craft products.

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Tips for New Year's cheeses

Tom Helge Sørensen is founder and owner of Ostehuset in Stavanger. Here he generously shares tips for what he looks forward to offering his guests when the clock has passed midnight on the last day of the year. It's about Norwegian craft cheeses at their best.

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Ysteren at Bygdø Kongsgård

Helene Austvoll is the capital's only farm and makes artisanal cheeses made from colostrum from the royal herd. Now she has been with affineur MonS and learned about ripening. There are big plans for Kongsgården's dairy - but for now everything is at the project stage.

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