Ystepikene

About Ystepikene

Visits: We like having visitors on the farm, and we have a window from the farm shop into the cheese dairy so that guests can get a glimpse of the cheesemaking process. In the shop we sell our own cheese, meat and eggs. We also have products from other local producers. Our shop is staffed with varying opening hours. These will always be up to date on the internet and on our Facebook pages. The terrace outside the shop and the cheese dairy is like a front-row seat for the view over Jærhavet and the open sky. Here you can just sit down and take in the view. We have no formal food service, but we are happy to put you in touch with one of the local eating places that serve dishes with our cheeses. Feel free to combine the visit with a trip to Steinkjerringa, a stop at one of the Jærstrendene beaches or a trip to Kvassheim fyr. Our products: Jærsk Bedaost - the cheese that started the Ystepikene dream. This is the feta type that gives that little extra to salads, tapas and platters of spekemat (cured meats). It is also really good as a snack, on pizza, with tapas and in lasagne. Bronze at the World Championships. Jærsk kremost - a low-fat cream cheese with no additives at all, which works on crackers, bread and in cooking. Wonderful spread on lefse (soft Norwegian flatbread) rolls, in pizza sauce, in soups, for dips and in stews. Comes in several flavours. Jærsk Kremost with kelp was named local food product of the year at Gladmat 2023. Jærsk Kvitskimmelost - goes with both sweet and savoury and is easy for most people to like. It is a mild and slightly firm cheese and is made from pasteurised cow's milk from our own farm. It is ripened and packed in ripening paper after about 10 days. The cheese ripens further in the paper. Jærsk Havsletteost - the cheese has milk mould and white mould culture added, is washed during ripening and then rolled in hand-gathered kelp from Mong. Bronze at the World Championships Trippel Jærsk - is a white mould cheese and contains extra cream. It is really creamy and velvety soft if it is allowed to ripen for a while. It is good with sweet accompaniments, the perfect dessert cheese and goes well with sparkling drinks. Finalist in Det Norske Måltid, April 2025. We hope the cheeses will be to your taste, and we are happy to tell you more about our production, whether it is the milk production or the cheesemaking. Who we are: Ystepikene is based on the family farm of Melkemann Jon Lea, which he and Siri have run together since 2002. Siri started the cheese dairy in 2019 with good help from family and eventually several employees. With nationwide distribution of the cheeses to grocery shops, you do not need to travel to Jæren to get hold of our products.

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