Making cheese in Undredal is a vital part of the village´ identity. It has been carried out for centuries in the valley of Undredal. Now in modern times, three families have joined forces and established a modern dairy, Undredal Stølsysteri BA, which currently produces milk from more than 240 goats. Undredal Stølsysteri BA carries this proud tradition over to the modern market. As the first goat cheese dairy in Norway, it has full authorization for production and sale over whole Europe of white and brown goat cheese.

All this is done without removing the best qualities of the milk through pasteurization techniques. This promotes us as part of a proud european tradition, where quality not only is related to technical criteria, but as importantly to animal health, soil quality, choice of plants and pasture. Our cheeses are made from fresh, raw milk from own goats.

Brown Undredal is made with goat rennet, goat milk and a little cream from cow milk. Its cooked for 8 hours in open containers with using wood-burning.

White Undredal is a firm cheese with added salt. Mildly matured and matured white Undredal cheeses are soft and mild. Extra matured white Undredal is dryer and has a stronger taste.

Sogna white cheese is the traditional white goat cheese without salt. It is usually distributed as mildly matured and matured type.

The cheese is found in city stores and farm-stores in Southern Norway. We participate on Farmers Market in Bergen at the end of every month, and on other markets in Hordaland and Sogn og Fjordane. Information about our stand and schedule is available on our webpage. If you have a question about production or products, get in touch with us at geitost@online.no

You are naturally welcome to visit us in Undredal or shop cheese at the Undredalsbui. Do you wish to order cheese? Get in touch with Undredalsbui at undredalsbui@visitundredal.no or phone +47 57 63 30 80