Skarbø Sideri og Landhandel, Allmenningen 1, 6200 Stranda, Norway | Open from Friday 15-17 and Saturday 10-16
OUR CHEESES
​With the good, fresh milk from our livestock, we make cheese in a new cheese factory in the century-old farmhouse. Here we revive the heritage of dairy farming on Skarbø in bygone times, and build on traditions from Carlos' Spanish family, who have taught us to make cheese the way it is done up in the mountains of Sierra Nevada.
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Our cheese has been well received, and Soleglad received a bronze medal in the World Cheese Awards in 2018.
Soleglad Aged
Bronze at the World Cheese Awards 2018
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Soleglad Aged is matured on spruce shelves for at least two months. The flavor is fresh and rounded, with a soft, smooth texture. It pairs well with almost anything – as a topping or simply for enjoyment. Put a piece in your mouth and taste the spring sunshine and bubbling joy.
Soleglad Well-Aged
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Soleglad Well-Aged is matured for at least six months, giving it an extra rich flavor. The texture becomes firmer and the taste more concentrated. It is somewhat reminiscent of Spanish Manchego. Particularly well-suited for tapas, it enhances the flavor of many meals – shave it over soups and pasta dishes, or use it for gratins.
Soleglad Rindless
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Soleglad Rindless is the mildest variety of Soleglad – a fresh and flavorful cheese with a slightly firm texture. Perfect on bread and excellent in salads. For an extra touch, top it with a spoonful of local jam or jelly.
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Carmen
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Carmen combines the best of north and south – fresh milk from our farm and spices from Spain. This soft and mild cheese is given a flavorful and exciting rind of smoked paprika and cold-pressed olive oil. Let Carmen transport you to southern latitudes – named after Carlos’s grandmother, who every year dried long strings of paprika on the sunny wall of her white stone house. Perfect for tapas and beautiful on a cheese board. Slice it so that the red rind decorates each piece.
Apal
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Apal is our newest cheese. Here, you get the whole farm in a single bite – the cheese is matured in cider! Apal is an old Norwegian word for apple tree, which inspired the name. The cider gives the cheese a distinctly tangy and fresh character, making it a great match for tapas and mild cured ham.
Natural Craftsmanship
We make cheese in winter, when the milk supply is at its peak and the green fields are resting under the snow. As soon as the cows are milked in the morning, cheesemaking begins, and throughout the day the completely fresh, unpasteurized milk is transformed into curd, and then into round wheels of cheese.
The entire process is a craft carried out with love, patience, and precision. Because we do nothing more to the milk before cheesemaking than carefully pouring it into the vat, we preserve the pure milk to the fullest, with all its natural nutrients and flavor.
Our aging cellar, with natural stone walls and spruce shelves, maintains exactly the right temperature for the rich and full-bodied cheese flavor to develop further. Inside, the cheeses are turned and cared for.
Maturation can continue for many months – the longer they are aged, the more aroma they develop. This is reflected in the final product, which becomes one of the healthiest and finest foods you can eat.
Serving Tips
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Enjoy our cheeses whenever you feel like a little treat, and serve them with family and friends. They pair well with bread or as part of tapas. They can add extra flavor shaved over pizza, or cut into cubes in a fresh salad. For the perfect combination, try the cheese with honey, jam, or jelly from the local area.
Our cheeses are just as good throughout the day, and perfect for a bite in the evening, when the sun is glowing and peace settles over the land. Place a few nice slices on a plate, pour yourself a good drink, sit down, and enjoy a moment of life.