Nordic Food Entrepreneur

Goes to a person, a company or an organization, who has developed a new method which is built on food artisan tradition and has broad appeal and market potential.



Rørosmeieriet is one of the few craft-based local dairies who have grown from small and local to a national relevant actor with broad distribution. Since their start in 2001 they have challenged and innovated the Norwegians dairy marked and always been true to their food traditions and roots from the Røros area. The recipes they use are older than artificial fertilizers and pesticides, and therefore they think the best and most lifelike commodities are ecological. They have been able to make a range of products from traditional handmade cheese to cow milk bottled on a top modern dairy plant with big success.