About Gårdsmat

(Translated; Hitra Farm Food)

Hitra is an island in Trøndelag. The island is ’s 7th largest island and is well-known for its , crab, fish and cheese. Hitra Gårdsmat is located on a small island, that’s a part of Hitra, named Helgebostad. Helgebostad has about 20 inhabitants, among them Bodil and Yngvar, who are the founders of Hitra Gårdsmat. Together the couple have developed their farm on Helgebostad for over 30 years, and they have been in business with Hitra Gårdsmat since 1995. Today they focus mainly on their tasty and very popular cheeses, and also on good quality, ecologic meat.

Bodil and Yngvar are extremely conscious on the welfare of their animals. It’s very important for them that the animals can live by their instincts and that their needs are provided for in the best possible way. In 2003 they won the “Dagros Price», a reward that goes to the farm with the best animal welfare. Hitra Gårdsmat has a slogan; “Tasty cheese from happy cows”. They also have a happy, colorful cow in their brand:

CHEESE PLATE NR. 1

Høvding Sverre (Orkladal Ysteri)

(Translated; King Sverres)

The cheese Høvding Sverre is made like a swiss tilsiter. It’s a hard, white cheese about 25 cm big, made of pasteurized cow milk from farms on Gjølme. Høvding Sverre is sold in three varieties; young, mature and XO. Today we are tasting two different varieties of this cheese. The first is the mature cheese, that is about 12 months old. We will also taste a bite of XO that’s particularly provided for us today by Merethe, the founder and cheesemaker. This bite is 24 months old, and a bit of a treat.

The Høvding Sverre cheeses has won several Norwegian awards, among them bronze, silver and even gold medals in the Norwegian Cheese Championchip for several years.

Grotteost (Hitra Gårdsmat)

(translation; Cave Cheese)

Grotteost is a hard, white cheese with lots of character. It has a strong, mature flavor and pairs well with a sweet chutney.

The cheese is made from unpasteurized cow milk and calf rennet from the farms own cattle. The raw milk produces a distinct flavor on the cheese.

The cheese is maturing in a natural cave (hence the name) on the farm. It’s turned by the loving hands of Bodil once a week and gets to age for seven months or more. The flavor that develops is sweet and nutty.

Grotteost has won several gold medals in the Norwegian Cheese Championship and also have other prestigious Norwegian food rewards.

CHEESE PLATE NR. 2

Myrull (Grindal Ysteri)

(translated; cottongrass)

Myrull is a white goat cheese, inspired by the popular French chevre. Myrull is made of unpasteurized, fresh goat milk and is carefully matured with “milk fungus” (geotrichum candidum). Myrull has a round and mild, yet distinct flavor. It’s good with honey for dessert. Myrull won a god medal in the Norwegian Cheese Championship in 2016. The same year it was honored with the title “Best product 2016” on Trøndersk Matfestival” ( Food festival, where you have just been).

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Hitra Blå (Hitra Gårdsmat)

(translation; Hitra Blue)

Blue Cheese made of unpasteurized cow milk. A gold medal winner in the Norwegian Cheese Championship in 2017.

A strong cheese with buttery flavor and good acidity. Pairs well with honey and walnuts.

Gelmin (Orkladal Ysteri)

Gelmin was the name of Gjølme Farm around year 1100. Gelmin was one of King Sverres farms, and is mentioned in one of the most important story/history-books from the norse period, Snorres Kongessagaer (translated; Snorres tales of kings).

Gelmin is a semi-hard blue cheese with a mild flavor, who often falls into taste even for blue cheese sceptics. The cheese is made of pasteurized cow milk from farms on Gjølme and is matured for about four months. Tastes lovely with good bread, honey, figs or walnuts (or just as it is). Gelmin won a silver medal in the Norwegian Cheese Championship in 2016.

Skjenald (Orkladal Ysteri)

Skjenald is a soft, white cheese build on a recipe of the French cheese Vacherol. The cheese is about 12 cm big. It’s sold after 2 months ageing but tastes even better when around 3 months old. Skjenald has a mild and soft taste and goes well with honey and walnuts. The cheese has won several awards, among them a gold medal in the Norwegian Cheese Championship in 2016.