Over the past 20 years, a lot of exciting things have happened in the world of cheese in Norway — artisan cheeses have truly taken off! Norwegian cheeses are gaining international recognition, and there’s no doubt that people want more. But how did this cheese revolution begin? And what exactly makes the cheeses from Lofoten so special?

Cheese-making is an art form with roots going all the way back to 7000 BC — yes, you read that right! Even the Vikings made cheese, giving Norway’s cheese-making tradition a history of at least 1,200 years. Talk about a time-honored craft!

Before dairies appeared in the 19th century, it was the farmers themselves who made the cheese. During the warm summer months, milk was transformed into butter, cheese, and sour whey — treasures that could be stored and enjoyed through the long winter. Butter was considered the most valuable dairy product and often formed the economic foundation of the farm, while cheese was made from the lean leftovers of butter production.

For fishermen, cheese was almost as important as stockfish and dried meat. Thanks to its long shelf life and nutritional value, cheese and gomme (a traditional Norwegian dairy dessert) were essential companions on the harsh and icy journeys across the Lofoten Sea. Without these goodies in the “Lofot chest”, the winter months would have been far tougher for the hardworking fishermen.

Norwegian cheese culture has always been inspired by the world beyond our borders. Many of the cheeses we now proudly call our own have been shaped by foreign traditions. The first Norwegian dairies were established following Swiss standards, and Swiss cheesemakers were brought in to share their expertise. Over the years, Norwegian cheesemakers have also drawn inspiration from Denmark, the Netherlands, and England — all countries with deep-rooted cheese traditions.

Today, Norway boasts a wide variety of locally produced cheeses with unique flavors and their own distinct identities.

A cheese gains its personality from the milk used in its production. That milk, in turn, is influenced by the animals’ grazing environment. From there, flavor is shaped through the cheesemaker’s craft and the unique microbial cultures developed in each dairy. Herbs and even seaweed are often added to create exciting new flavor profiles.

This is exactly what makes cheese from Lofoten so fascinating. It has a character all its own — shaped by cheesemakers who deeply understand the importance of animal welfare and the distinctive flavor that the region’s rich grazing landscapes bring to their cheeses.

Unique Cheeses from Lofoten

In Lofoten, it’s not just the landscape that’s stunning — we also have two farm dairies producing world-class cheese! Say hello to Aalan Farm and Lofoten Gårdsysteri. Both farms share a deep passion for their animals and for crafting exceptional cheeses. Let’s take a closer look at what makes their cheeses so special.

Happy Goats, Great Flavor

The cheeses produced in Lofoten are primarily made from goat’s milk. Both Aalan Farm and Lofoten Gårdsysteri keep around 200 goats, which are milked primarily for their own cheese production. Some cow’s milk is also sourced from neighboring farms and used in selected cheeses.

Animal welfare is a top priority at both dairies, which follow organic and biodynamic principles. In the summer months, the goats roam freely through the mountains and meadows surrounding the farms. When winter arrives and the temperatures drop, they’re kept cozy indoors with locally grown hay and green fodder.

Grazing in Extraordinary Terrain

The grazing pastures in Lofoten are something truly special. In steep mountain slopes and high valleys, the goats live in their own little paradise!
The grasses, herbs, and plants that grow in Lofoten’s mountains aren’t just lush and green — they’re packed with nutrients thanks to the rich soil and mild, humid climate. The crisp sea air and proximity to the ocean add an extra dimension to the vegetation — and you can actually taste it in the cheese.

This unique diet produces milk with a rich, full-bodied flavor, which our talented cheesemakers transform into premium-quality cheeses.

A Landscape Worth Preserving

The bright summer nights and lack of predators allow the goats to graze freely on steep mountain slopes around the clock. This natural grazing method is not only great for the goats — it also helps preserve the cultural landscape, prevents overgrowth, and supports the biodiversity of the region.

A Wide Variety of Cheeses

Ready for a flavorful journey through Lofoten? Let’s explore the delicious cheeses made here — and where you can taste or buy them.

What are Debio and Demeter?

Debio

Debio is a Norwegian organization that certifies and monitors organic production, including cheese production. Debio ensures that production follows strict organic standards, which include requirements for animal welfare, the use of natural raw materials, a ban on synthetic additives and chemicals, and sustainable use of agricultural resources. When a cheese or other product is marked with Debio certification, it means that the product has been made in accordance with these organic principles. This gives consumers confidence that the products are made with consideration for both the environment and health.

Source: debio.no

Demeter

Demeter is an international certification organization that sets standards for biodynamic agriculture and food production. Biodynamic farming is a form of organic agriculture that goes even further in its approach to sustainability and environmental stewardship. It involves a holistic method where the farm is viewed as a self-sufficient ecosystem.

Demeter certification requires producers to follow strict rules regarding soil health, animal welfare, the use of natural fertilizers, and the absence of synthetic chemicals. The certification also emphasizes following nature’s rhythms, such as lunar phases and seasons, in the production process.

For cheese production, a Demeter certification means that the cheese is made with milk from biodynamic farms, where animals are treated according to these strict standards. It ensures that the cheese is not only organic but also produced with deep respect for nature’s balance and sustainability.

Source: biodynamisk.no

What is Gomme?

In Lofoten, the traditions of gomme are still going strong! Gomme is a classic dairy dish made by separating the curds (milk proteins) from the milk. Many know gomme as the perfect spread for lefse, but it also tastes fantastic on waffles or as a rich topping on bread. And for those who really want a taste of tradition, gomme can be enjoyed on its own – either as a type of porridge or a sweet dessert.

Gomme has long-standing traditions as a dish often served on special occasions. As early as 1774, Johan Ernst Gunnerus suggested that the name “gomme” may have roots in its use as postpartum food, possibly linked to the word “gumma,” meaning woman. Historical sources show that gomme was a regular feature at baptisms, weddings, funerals, holidays, and even during agricultural work like haymaking.

Although gomme was originally a festive dish, variants adapted for everyday meals eventually emerged. These everyday versions were often made with simpler ingredients like buttermilk and skim milk, where the milk fat – the most valuable part – had already been removed. However, what was considered everyday food has varied over time, depending on access to ingredients and how people viewed food and meals.

Source: snl.no