Skansen Cheese

We make various goat's milk cheeses according to tradition on the farm. It all started with visitors to the farm reminiscing about going to the farm and buying Eline's (Grandmother to Per Georg) sweet and good brown cheese. Today we produce brown cheese almost like Eline's, white goat's cheese, natural brown cheese, Fjellgomme (the same spices that were used here and at the neighboring farm), Fjellgeta (our variation of feta) and Steikost (our variation of halloumi. The calves joins their mother for the first 14 days, after they switch to milk replacer, a little concentrate, hay and a lot of good goat rams/leaves when it turns green. The cows are slaughtered when they are around four months old. We take all the meat back, fully cut and vacuum-packed, we also take the skins in return. We sell the cheese directly from the farm, at the Fosen and Fiskehjørnet reco-ring in the center of Åfjord and of course we also come to the food festival in Trondheim. We have 14 free-range goats that we milk morning and evening and we also have 19 lactating cows. The goats are mated in November and have a break from milk production from Christmas until they give birth in March / April. We also have an old house from 1885 that we rent out, where time has almost stood still. NOK 400 per night.