The making of good cheese begins with the health of our animals and their constant access to fresh, nutritious pasture. Still warm from the udder, their fresh milk is immediately carried to our cheesekitchen, where it is turned into raw milk cheeses in traditional wooden cheese vats and fire-heated copper kettles. For some of our cheeses, we add fresh cow’s milk from Gotland Grönt Centrum.
Our KRAV certified organic cheeses are now available at select restaurants on the island, Wisby Ost, and at our farm shop.
"THE SMOKED GRILL OST IS FOOKIN AMAAAAAZEBALLS" --- Jerry McLean, Three Pheasants Boutique B&B
"YOU ARE MAKING AMAZING CHEESES" Frida Gustafsson, Wisby Ost
Some would call us crazy. We (Magnus & Annelie) are two environmental scientists who dumped their careers to make cheese, tend to the land, and hop around in mud puddles with our two children.
In August 2020, we imported ourselves and a small flock goats and sheep to the beautiful island of Gotland. The friendly, cuddly ladies now provide us with rich and delicious milk for our artisan cheeses and confections. We are certified KRAV organic, and apply regenerative farming practices to increase biodiversity, build soil health, and sequester more carbon than we are emitting.
You can find us in Mästerby Ajmunds 616, Gotlands Tofta.
Since May 2021, we're fostering an orphaned Red-Necked Wallaby joey. Thanks to the generous help of Australian and German kangaroo experts, the joey thrived, and we learned a lot about the very special around-the-clock care young macropods (kangaroos & relatives) need.
With our professional background as a biologist and a biogeochemist, and as volunteer wildlife rescuers and rehabbers, we're now setting up Sweden's first Macropod Rescue & Rehab facility to help zoos and other macropod keepers to save the lives of their sick and orphaned joeys.