​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.

​

Our cheese has been well received, and Soleglad received a bronze medal in the World Cheese Awards in 2018.