Posts Tagged ‘støl’
The Kråkeroe stable
«Opplev ekte stølskost og fredfulle naturopplevelser hos Aasan-familien på Kråkeroe-staulen. Bli med til setervollen hvor Telemarkskuer beiter, og utforsk håndkernet smør og tradisjonsrik knåost ystet på gården. En sommerferie med dype norske tradisjoner venter.»
Read the whole >>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 the whole >>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 the whole >>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.
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 the whole >>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.
Read the whole >>Hol Ysteri Prestholt Goat cheese
Prestholt Geitost at Prestholt is located 1242 meters above sea level as one of the highest mountain farms in Norway, at the foot of Hallingskarvet, partly into Hallingskarvet National Park.
Read the whole >>Strandmo Stølsysteri
At Strandmo Stølsysteri, the cows graze freely in the mountains during the day, and the cheese is only made from unpasteurised milk from the mountain farm.
Read the whole >>Sognakvitost Mellomlagra
The parish kvitosten is a semi-solid white goat's cheese made from freshly strained (unpasteurized) goat's milk, acid culture and rennet.
This cheese represents a tradition that is common to the inner parishes. That's why we call our unsalted kvitost variant Sognakvitost. Sognakvit cheese was, and is, used in the daily diet for dinner and salty food, especially by the older sogs.
The cheese is available in three degrees of maturity: new age (2-3 months), medium age (3-6 months) and well age (6-12 months). It should be kept cool, well wrapped or under a cheesecloth. Temperate before the meal.
Read the whole >>Kvitost frå Skjerdal
White cheese from Skjerdal is a semi-hard cheese, made from fresh unpasteurized goat's milk.
We cheese after milking both morning and evening. The cheese is mixed with soap and pressed by hand in traditional, made cheese boxes (cheese forms) in various sizes from 1.5-3 kg. Traditionally, the cheese was unsalted and we still make a good portion of that type. In addition, we have a salty version and a version with added caraway.
Read the whole >>
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