{"id":6509,"date":"2021-10-15T16:48:37","date_gmt":"2021-10-15T14:48:37","guid":{"rendered":"https:\/\/ostelandet.no\/?p=6509"},"modified":"2025-09-20T12:24:40","modified_gmt":"2025-09-20T10:24:40","slug":"langedrag-naturpark","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/langedrag-naturpark\/","title":{"rendered":"Langedrag Naturpark AS"},"content":{"rendered":"

\n\t\t\n\t\t\tPRODUCERS\t\t<\/a>\n\t<\/h2>\n

\n\t\t\tLangedrag Naturpark\t<\/h2>\n\t

Tuva and Hege Thorson were on a mountain farm at Liaset for four years from 1975. In 1979, the farm at Langedrag was completed and the goats came to Langedrag in the summer of 1979. The goats had previously also been to the mountain farm at Liaset. The milk was at that point delivered to the dairy in Hemsedal twice a week.<\/p>\n

Tuva and Knut met when Tuva was looking for her goats that had travelled to old pastures by Fjellset in 1981, and sweet music was made. Their cheese was first produced where the birdhouse is now, and the cheese pot stood outdoors under a roof and prim (soft brown cheese) was cooked on a wood-fired oven. White and brown goat cheese was also made. The barn was completed in 1981. In the first few years, the goats were milked by hand, but in 1985 Langedrag got a milking machine for the goats, which made the work easier. Goat\u2019s cheese has been made from the very beginning of the business at Langedrag, but now there is further development of new cheeses; both a Brie-type cheese with a white mould culture, the traditional white hard cheese and brown goat\u2019s cheese, or \u201cgeiteprim\u201d as it is professionally called.<\/p>\n\t\t\t\t\"Oster\n\t\t\t\t\t\tPhoto: Langedrag Nature Park\/Odd Arild Gundersveen\n

\n\t\t\tLangedrag Nature Park:\t<\/h2>\n\t\t\t

Adresse: Langedragvegen 274, 3544 TUNHOVDTelefon: 32 74 25 50E-post: odd-arild@langedrag.noNettsted: http:\/\/www.langedrag.no<\/a>G\u00e5rdsutsalg: Ja\u00c5pent: Kl. 10. – 18.<\/p>\t\t\n\t