Jakobsplass

Trine and Lars Lilleslåtten have run the Jakobsplass mountain farm since the 1980s, and here they have around 20 dairy goats. With a fantastic view, they make cheese the old way. They fire up the prime boiler with wood from their own forest, and use the goat's milk from their own goats. And if needed, they collect cow's milk from Hamarsbøen. At Jokobsplass they have a farm sale, where you can buy the cheeses made on the farm, as well as products from the rest of the Cheese Village.

Real Goat cheese is the main product from Jakobsplass, and this brown cheese has won many an award! Produced on a wood-fired boiler, which gives a very distinctive taste. Even those who are skeptical about the taste of brown cheese love this one!

Sweet prim is not, as the name implies, a prime, but a type of brown cheese. The cheese is made from cow's and goat's milk, and a tiny bit of sugar. Just like the Real Goat Cheese, the Sweet Prim is also cooked in the old-fashioned way in a wood-fired boiler.

Mjølkeprim is a local traditional product from Hallingdal and the surrounding areas. Mjølkeprimen is a brown cheese that is served with coffee food, in thick slices. It's also great for freshly baked waffles or patches! In the milk prime, you use the whole milk, the curd is not removed. This means that it boils quickly, and the farmers used to cook milk prim on the first and last day at the farm, when they had to quickly take care of the day's milk. The milk prime can be frozen.