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.
Photo: Anja Kristine Salo / BarentsObserver
The secret of excellent cheese is, according to Øverli, not to pasteurize the milk. The microorganisms make the cheese so diverse and tasty.
Photo: Anja Kristine Salo / BarentsObserver
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.
Photo: Anja Kristine Salo / BarentsObserver
People who visit the cheese farm can taste the delicious cheese.
Photo: Anja Kristine Salo/BarentsObserver
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.