Pasvik cheese factory
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Today, there are 27 cows in the cowhouse. All of them are free to walk around as they wish, instead of being separated in animal fences. -
The secret of excellent cheese is, according to Øverli, not to pasteurize the milk. The microorganisms make the cheese so diverse and tasty. -
Today, Øverli offers six to eight exclusive types of cheese provided with local names such as “Barents best” or “Gaivo”, a Gauda cheese named after a place close to his own farm. -
People who visit the cheese farm can taste the delicious cheese. -
The cows produce 175, 000 liters of milk a year. 25, 000 go directly to the cheese factor and the rest goes to the milk industry. The result is 2,3 ton cheese a year.
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