Gammel Erik

About Gammel Erik

Elvekanten Ysteri started as a trial project at home in Carlos Helguera's kitchen in 2004. With only 12 cheese moulds and a home-built cheese press, the results eventually became so successful that Carlos began looking around for a place to set up his own cheese dairy. His choice was the disused community hall in Namskogan. There he converted the basement into a dairy and the main floor into a home. The starting point for production has all along been the gouda type, which Carlos has over time developed into his own variants of the traditional hard cheese – both with and without herbs such as wild garlic, fenugreek and cumin. Today the cheese dairy has four different cheeses in its range, with the well-matured Gammel-Erik (2 and 5 kg sizes) as its flagship. In 2025 we also launched brunost (brown cheese) made to a 150-year-old recipe. The cheeses are sold through selected retailers and in the cheese dairy's own farm shop.

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