During the Christmas market in Trondheim, I spontaneously bought a local mountain goat cheese which was especially tasty [Heidrun below]. So I started googling around and discovered a whole network of ecological cheese farms. Many of these apply setring [transhumance/Sennerei], a style of mountain farming which is also common in the Alps. During the summer months the animals, usually milk cows or goats, are moved to a smaller and simpler farm in the mountains. The grass there is rich in herbs and gives the milk and resulting cheese a distinct rich flavour.
Many of these local farms in Norway also offer visits, showing how their produce are made and often also double as bed-and-breakfasts. The network ‘Hanen‘ [the rooster] gives a good overview of the possibilities.
So today I went to the local farmers market, the Bondens marked i Trondheim, a great source for these tasty local cheeses:
- Heidrun fra Brubekken Gardsmeieri
- Grote Ost fra Hitra Gårdsmat
- Blåmann fra Skånaliseter Gårdsysteri
