Snertingdal Ysteri Utsalg og Kafé

About Snertingdal Ysteri Utsalg og Kafé

Snertingdal Ysteri is the cheese dairy that would not give up. It started up in 1914, but today's cheese dairy was built in 1919. This was the gathering point in the village and the workplace for many. Many people also delivered the milk they produced on their farms here. The cheese dairy was in operation until 1976, when cheese production was centralised and operations were moved to Gjøvik. The cheese dairy stood decaying for many years, right up until 2018. That was when Torill Sogn Haug, interior architect and owner of the building, began a comprehensive restoration of the building, which was regarded as an important piece of cultural heritage in the village. In 2020 a new era began for the cheese dairy. Torill Sogn Haug, together with Ketil Kjenseth and Knut Torgeir Blystad, formed the operating company. Torill and her husband Hans Petter learned to produce the cheeses that were made at this cheese dairy before. It was Albert the cheese adviser who taught them. It turned out that this building, more than a hundred years old, had a perfect room layout for production adapted to today's requirements for cheese production. Today we produce 11 different cheeses, and there may be more. Between 320 and 400 kg of cheese is made per week now, but this can easily be increased if needed in the future. We are proud of our products and think they are well worth a trip to our cheese shop and café. The cheeses are also sold in Oluf Lorentzen's shops, which include Meny, and we have TJ Agenturer, who deliver to many speciality shops and some Coop stores, Plus several loyal, good partners. Welcome!

Translated from Norwegian · Show original

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