Did you know that some of the world’s best cheeses are made in Bergen, on the west coast of Norway?
Norway has recently emerged as a world class cheese producer. The small-scale cheesemakers have even won gold medals in the World Cheese Awards. What makes the cheeses from Norway notably good is the access to what might be the world’s best milk. Cows and goats wander freely in a variety of meadow and steep mountain hills. The result is milk with a distinct character. This is the recipe for award-winning cheese!
Goats at Myrdal Gård. Photo: Myrdal Gård
The recent influx of attention has made Norwegian cheese more popular than ever. This is good news for Norwegian producers as it drives demand for locally produced food made by local resources.
The world champion from Fana
Just outside the city centre of Bergen, you'll find Ostegården. Located in Fana among meadows and fjords, Ostegården has a focus on high quality local produce, which has garnered them international recognition. Jørn and Ruth Hafslund started their journey with cheese by making a few French cheeses for their friends. The small production was successful and ever since, the couple have focused on making brie and camembert by the traditional method. This is a difficult process that requires a real passion for the method. It entails making cheeses with hard cores and a focus on flavour.
Cheese production at Ostegården in Fana in Bergen. Photo: Visit Bergen / Casper Steinsland - visitBergen.com
The small-scale production consists of 10-12 cows that freely graze in meadow and grass along the fjord. Hafslunds interest for cheese and a curiosity for foreign food traditional, has resulted in quality cheese deserving of its reputation. In 2018 the “Fana cheese” beat over 3500 cheeses from around the world as it received the title as the world’s best cheese. Hafslund takes great pride in perfecting the French cheeses, which resulted in a bronze medal for their brie cheese in 2021. Today the cheeses from Ostegården are more popular than ever, while Jørn Hafslund has become an inspiration for cheesemakers across Norway.
The Dutch cheesemakers on Tysnes
South of Bergen on the beautiful island Tysnes, in the shadow of the mountain Tysnessåtå, you`ll find Myrdal farm. Nynke and Jasper van Schaik are the innovators behind the success of Myrdal cheeses. The idea to make artisanal cheeses came to the pair in the Netherlands, with a wish to live more sustainably. The dream came true in 2013 when the farm on Myrdal was for sale. With news of a chance like this, they packed their bags and hastily moved from the Netherlands to Norway.
Cheese from Myrdal Gård at Tysnes outside Bergen. Photo: Myrdal Gård
The knowledge and recipes brought from the Netherlands creates cheeses with strong flavours and a lovely consistency. The small-scale production consists of 40-50 goats. Their focus on quality milk and great recipes won them gold medals in ICA 2018 for their Mountain cheese and truffle goat cheese. The success continued as they won bronze in 2019 and 2021 for two artisanal goat cheeses.
To experience the award-winning cheeses, you can visit the farm outside Bergen. From Bergen by car, it will take you about an hour and a half to get to Myrdal. From Bergen you drive to Halhjem and take the ferry across to Våge. From Våge it will take you about 15 minutes to drive to the farm. The idyllic farm is perfectly located alongside hiking trails and amazing views.
Photo: Visit Bergen / Casper Steinsland - visitBergen.com
If you are planning to visit the farm, then why not make it into a day trip? Take a hike up Tysnessåto and end your hike with a homemade pizza in the farm’s café, or head back to Våge and enjoy a meal at Mandelhuset.
If you want to extend your visit, then stay overnight at Haaheim Gaard. A boutiqe hotel in beautiful surroundings.
Where can you find the cheeses?
Both Myrdal Gård and Ostegården sell their cheese to restaurants in Bergen as well as local grocery stores. In Bergen you can try the cheese at the restaurants Fjellskål or Fish Me to name a few.
Read more about Bergen City of Gastronomy here.
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