Deep inside the world’s longest fjord, in the Nærøyfjord World Heritage Site, lies Undredal. Cheese making is central in Aurland, and the village of Undredal is one of the few in the Nordic region that has an unbroken tradition of ranching and making goat’s milk. At Undredal Stølsysteri, they have further developed the knowledge that has been inherited through generations. The village did not get a road connection until the late 1980s. Therefore, it has been a matter of course that the milk must be further processed in the village, and the farmers joined forces to make cheese and sell cheese. The farmers in Undredal are custodians of cultural traditions, and have saved part of our culinary biotope.
All resources are used, and the goats graze in steep slopes by the fjord, up to 1000 meters above sea level. The milk is not pasteurized, and processed into both brown and white cheese. During the summer, milking and cheese-making take place on two different stalls, the rest of the year down in the village. Undredal Stølsysteri is not making any compromises. It`s quality is not only related to technical criteria, but to animal health, soil, plant selection and grazing landscape. In Undredal, they still make the traditional unsalted protein-rich cheese, based on old recipes from the Sogn region. External inspiration gave artisanal adaptations to this cheese. Salt was added, making it a sought-after and award-winning cheese.