The world's best cheese 2018
The world's best cheese 2018
Jørn Hafslund and his family are the brainchild of ideas and at Ostegården in Fana they develop award-winning products using milk from the farm's 12 cows. During the Cheese Championship in 2018, his gouda-inspired Fanaost was crowned the world's best cheese. Today, the farm is run by his son Magnus with his father in the role of caretaker and sparring partner.
Ostegården
The Ostegården has its origins in the 17th century and in addition to milk production for many generations, it has also operated the transport of fish to Northern Norway. When the married couple Ruth and Jørn Hafslund started cheese production in 2006, the aim was to utilize their own raw materials. They took inspiration from France and, according to history, the first editions of camembert and brie were tested on the neighbours. When the cheeses tasted good and they saw that the neighbors went to work healthy and fast the next day, they considered the test passed!
Likes to go his own way
Little did the couple know how demanding it was to make French cheeses, but the starting point was perfect. The meadow the cows graze on is old and consists of many types of grass and heather. In addition, the grazing area borders down to the sea, so it is entirely possible for the cows to take a bath, if they wish.
Jørn likes to put his own signature on what he does. While most types of camembert and brie have a uniform consistency throughout the cheese, he has created an unstabilized variety with a firm core that ripens from the outer edge inwards. This is a demanding process that is carried out by few today.
The motto is: If you want to do something, you have to do something that stands out and is special.
The Norwegian spirit of service
It is not about ideas or willingness to work. At Ostegården, among other things, cheeses in the 60 kilo class are produced. Norway's largest wheels of cheese are so large that during ripening they are turned by two strong workers twice a month.
-The victory in 2018 increased turnover tremendously. Before the OsteVM, we sold around 20 tonnes of cheese a year. Today, the turnover is 30 tonnes, says Jørn.
He himself explains the Norwegian cheese success in the last 15 years by sharing knowledge. -Us ysters have been good at playing each other well, and at sharing experiences.
The unity has created a spirit of service, - if you need advice, there is always someone to call.
He himself is practicing to become a pensioner. Son Magnus is already well into production and is about to take over the farm.
What about himself?
- I will be a kind of caretaker, he assures. - I still want to help pull the strings and think the big thoughts. The goal of the farm is to deliver quality cheeses, create pleasant workplaces and secure the farm financially.
In addition, I will help to inspire other farmers who want to start with cheese production.
Pub in the basement every Wednesday when the situation permits
Tour in groups (remember to book)
English 
Norwegian