Hamarsbøen

The Hamarbøen farm has been in the family for over 350 years, and it is today the 11th generation, Liv Marit and Roger Hamarsbøen, who run the farm. The 10th generation, Lars and Åse Liv, are still actively involved in cheese production and operations. Åse Liv has been responsible for the sour cream production on the farm since 1994, and Lars is responsible for cheese sales. Hamarsbøen collaborates with Hol Ysteri, which produces cheeses with the milk from Hamarsbøen. These cheeses have received several medals in both the Norwegian Championships and the World Cheese Championships. In the summer, the cows graze in Havsdalen, and this is where the escape is made.

Kvitost and Vellagra Kvitost are both a gauda-inspired, pasteurized type of cheese, which is made at a low temperature and is lactose-reduced before maturation. The white cheese is made from winter milk, and ready after three months of maturation. Vellagra Kvitost is stored for 12 months.

Smoked White Cheese is the same cheese, but is smoked in the wood-fired smoking cabin at Hamarbøen for 30 hours. After further storage for at least a week, so that the smoky taste can settle, the cheese is ready.

Lykjyost cheese also has the same base as Kvitosten, but here cumin is added at the very end of the curdling process, just before the cheese is shaped. "Lykjil" means key in the Halling dialect, so Lykjylost is a key cheese.