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 The dairy
 The milkmaids
 The cheese house
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 Hans W.Brimi
 Gardmillom
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In May of 2004 we began building a little cheese house as an extension to the barn. We feel that mountain dairy milk is too good in its pristine state to be poured out into the big “tank” at Tine dairies (the state-owned and largest dairy in Norway). We also want consumers to experience the products made in our dairy. Because the animals graze in the mountains, the milk has a completely unique quality, the butter is more yellow, and the cheese has a richer flavor!

Cheese-making is a handicraft which the milkmaids of old put all their heart and soul into, and it has also been an important part of the farm’s economy. We have been taught the traditional methods of making cheese by Embjørg. In the new cheese house we make soured cream, butter, kjuke (a kind of pultost), and white cheese.

The cheese house is built specifically so that visitors can follow the entire process through a large window; from milking to cheese-churning, and finally, to storage.

We also sell our own and other’s products.