Tour 1 : Water buffaloes and Organic Cheese

Report by Gellért Király, Hungary

Farm visits on the first day of the annual meetings are a great way to get up close and personal with the host country’s farming and cheese culture. On Tour 1 we had an opportunity to visit Ørken Farm, the only water buffalo farm in Norway. Milk production and cheese making have not yet started on the young farm, but the next generation of water buffaloes are to be brought into production. Their aim is to start producing buffalo mozzarella within a few years.

The second stop on our tour was the Rygge Meieri dairy, where we were greeted with a delicious cheese buffet. After lunch, we had the opportunity to visit the farm shop and the dairy which is next to the Rygge railway station. Cheesemaker Sølvi Gammelsrød showed us the dairy which was established in 2020. They are the only local dairy in the Østfold region that produces farmhouse cheese from organic milk from their own farm.

Tour 2: Cheese from three different types of milk

Report by Maria Cristina Crucitti, Italy

After a trip through the beautiful Norwegian landscapes the bus arrived at “Thorbjørnrud Ysteri”https://kjekshus.no/en , a farm breeding cows, sheep and goat. The owner, Olav Lie-Nilsen, welcomed us warmly and told us about the history and philosophy of the farm.

Olav is also the president of the Norwegian association Norsk Gardsost hosting the Congress. Before becoming a dairy producer, he was in the tourism sector, as he was the owner of the Thorbjørnrud Hotel in Oslo. Actually, he started making cheese opening a dairy in the hotel, until he decided to sell the hotel and become a cheese producer in his farm. They produce Racchette style cheese, a bloomy rind cheese, a pecorino and cow and goat mixed milk cheese. Olav’s idea of the farm is multifunctional: there are several spaces thought to receive visitors, like a lovely guest house for small groups and a large room for dining with a kitchen, a cook and big windows to give the possibility to watch the work of the dairy.

It was in this hall we had a delicious lunch tasting also the cheeses of the house. Before leaving we spent some time more talking to Salvatore, the Italian breeder taking care of goats and sheeps and enjoying the sight from the hill. A very interesting day.

Tour 3 to Eiker gårdsysteri and Egge gård

Report by Katharina Heigl, Germany

At Eiker gårdsysteri we were welcomed with a cheese tasting in the cheese shop and loft overlocking the cows in the barn. Following we visited the dairy with ripening rooms.

At Egge gård we visited the production of apple juice, cider, ice wine, aquavit and different other alcohols out of fruits.
After a very interessting tour through the production facility and ripening rooms, we were able to taste their wonderful products.

Tour 5 to Skarrbo Farm

Report by Beate Bjørgan, Norway

Skarrbo farm is located in scenic surroundings in Holmestrand. We were welcomed by Markus, who shared the farm’s philosophy of a deep collaboration with nature, over a cup of tea/coffee.

Skarrbo farm is home to the old herd Jarlsbergfe, known for its high-quality milk, despite its smaller milk volume. These cows thrive in the natural conditions on the farm, where they graze freely in the forest as soon as it turns green. The farm also houses sheep, goats and chickens, all of which play a role in the sustainable cycle on the farm.

Markus took us through a small local outlet and then the cheese factory where we saw how their cheeses, yogurt and sour milk are made. We looked at the ripening room and were given a tour of the barn, where the Jarlsberg cows met us on a comfortable straw blanket in brilliant sunshine.

The visit was rounded off with a delicious vegetable soup and home-baked bread, followed by a tasty demonstration of their gouda-type cheese and a grilled cheese inspired by halloumi. All the cheeses were a delight for the palate, and the cheese chat was lively while we wandered freely on the farm before thanking Skarrbo farm for a great visit.