Gammel Erik

Elvekanten Ysteri (cheese factory) started as a trial project at the home of Carlos Helguera's kitchen in the year 2000. With only 12 cheese molds and a home-made cheese press, the results eventually became so successful that Carlos started his own cheese factory in Namskogan.

The starting point for production has always been Gauda-type, which Carlos has developed over time into his own variations of the traditional hard cheese - both with and without herbs. As of today, four different cheeses are produced. Gammel-Erik is probably the most famous of the varieties. In addition, hard cheeses are made with herbs such as chives, cumin and fenugreek.