OUR HISTORY
Since 2000, Marielle and Hugo, together with their two sons Gerbrand and Tomas, have run the farm at Saupstad in Lofoten. Originating from the Netherlands, it was coincidence that they ended up on the farm that today produces cheese and attracts tourists from all over the world. They never planned becoming farmers, and make cheeses that have won both gold and silver in the National Championships, as well as other awards.
Marielle and Hugo have a degree in Development Work, with focus on agriculture, and have worked on projects related to this in Burkina Faso and the Philippines. After two years in Africa and Asia, they went to work at a farm in Norway for a summer. They quickly learned Norwegian and the stay was extended as they enjoyed the nordic life so much.
They had some experience in making cheese through their education, but the interest raised when they came to Norway and wanted more variety in the cheeses than what was then offered in the store. The fascination over that farmers in Norway used more parts of the nature to graze, with the high mountains and deep fjords, made them see the potential to make high quality cheese. The idea of making good cheeses arose from this starting point, and the experimentation began.
After three years in Norway, they bought their own farm, with the aim of operating organic and make cheese. They searched all over Norway, but it was not until they found the farm in Lofoten that it felt right to settle down.
Over twenty years have passed, and since then the boys have grown up. They have, and are under education in agriculture and take an active part in the farm today.
“We were fascinated by agriculture in Norway, where it was almost grown everywhere. We thought that there must be extremely good products to make, with such good resources available. ”
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"We have a common responsibility in agriculture to ensure that everyone in the world has food"
THE CHEESE MAKING FACTORY
Ever since our first summer in Norway in 1997, the dream arose of making good cheeses and sausages and other foods that make their way to the fantastic Norwegian nature.
With that in mind, we bought the farm in Saupstad and gradually started making cheese in the laundry cellar in 2001. In 2004, we built a new maturation and packaging room.
After starting the cheese production, we spent the next few years investing in the soil and in animal welfare. We expanded the barn between 2006 and 2008, so now the goats have plenty of space and have a large section where they can lie in fresh straw.
In 2016 - 2017, we built new production facilities and the farm café.
FARMING
We have around 150 goats. We also have hens that lay eggs, as well as outdoor pigs throughout the summer. All our animals go out to pasture in the summer.
In the summer the goats are out grazeing in the mountains and infield around the farm. They go in flock and graze fresh pasture, which we believe gives the cheese the good taste.
We make cheese all year round, in our own cheese making factory.
Our production is based on using as much as possible of the natural local resources we have around us. We operate our soil according to organic principles with a focus on good agronomy and soil health.
In addition to growing roughage and green fodder for our goats, we also have a garden where we grow vegetables for our own use, as well as ingrediens to the farm cafe.
We sell what is left over at ´REKO-Ringen´ in Lofoten
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WHY ORGANIC?
Central to our work is organic farming and the correct use of the resources located on the farm. We strive to produce real quality products from the unique raw materials we have in Lofoten.
We believe we should and must make use of the resources we have on the farm and in the area where the farm is located, in order to operate as sustainably as possible. We do this with pleasure and hope to be able to influence more people to operate organically and produce local food.
We grow and produce food according to organic and biodynamic principles and are certified by Debio and Demeter.
