The Bryn dairy farm in Bittermarka has been in the Bryn family for generations, in fact for almost 250 years. Bryn Gardsmeieri was established in 2002, and the current owners, Eline Bryn and Jan Tore Risbakken, took over in 2017. The mountain farm has always been full of animals in the summer, according to Eline. 

Meet the goats in the mountains

From the beginning of June to the end of September/October, the goats are in the mountains and graze freely. They are milked every morning and are outside  all day. At half past five they are back at the barn where they are let in and milked, before they to to sleep in the beautiful summer barn.

"Goats are very social and love to be cuddled and groomed," says Eline. "It is possible to greet the goats outside the barn before we let them in for milking and evening care. They are always in a united troop and are easy to notice."

Brown and white goat cheeses

The milk that the approximately 90 dairy goats give is used for cheese production. Both white and brown goat cheeses are produced, with six types of the traditional brown cheese and two types of the white. In addition, they have local specialities like prim, gubbost and spreadable cheese in their wide range. Good grazing conditions in optimal surroundings create results – the Bryn cheeses have won several awards for their cheeses.

The biggest recognition, however, is that ordinary people like our cheeses

"We have won several medals," says Eline Bryn, "actually both gold, silver and bronze in the National cheese championship. Our newest cheese we have is a spreadable cheese, and is called the Goat's back, which made it to the semi-finals of the prestigious "The Norwegian Meal" competition . These are recognitions we really appreciate. However, the biggest recognition, is that ordinary people like our cheeses."

Many and long days

Eline and Jan Tore get a lot of good help from Eline's parents, the previous farmers. They have invaluable knowledge that is of great use to today's drivers.

"My mum and dad started the dairy in 2002, and when we took over in 2017, they were our teachers. Jan Tore and I do most of the work ourselves now, but they are still good helpers and advisors. The cheese making takes place in the months between March and November, and there are many long days. The actual cheese production takes place four days a week. The other days are spent on other levels of the process, such as waxing and packing.

Eline goes on to say that from November/December the goats are pregnant, and that the birthing starts in January/February and takes place until the end of March. Until the cheese production starts again, all the milk goes to the kids.

What could be better than good butter and brown goat cheese on fresh bread

The versatile brown cheese

You can eat the goat cheese in many ways. One of the Norwegian childhood classics is freshly homemade bread with brown cheese. Eline herself is a supporter of it.

"What could be better than good butter and brown goat's cheese on freshly made bread?" she says excitedly. The brown cheese also tastes good on oatmeal and rice porridge, and it is very nice to use in game sauce. Another cheese Eline recommends is their camembert called Villroa, preferably served with a little honey or jam, and this cheese is also lovely when heated on the grill.

The Bryn cheeses are highly appreciated by local players. Several restaurants and hotels in Trysil use the cheeses in various hot dishes, such as pizza. You can also find them served for breakfast, on cheese and cured meat plates and in desserts, and often paired with other cheeses and jams.

"We sell our products in groceries, delicatessens and local food outlets," says Eline. "We also have our own self-service farm shop and we sell our products out at markets."

Eline Bryn and Jan Tore Risbakken work many long days with cheesemaking. In between the actual production, they also develop completely new cheeses. "We test different twists on the products and don't always agree on what tastes best," says Eline Bryn with a small wink.

Text: Runa Eggen