The making of good cheese begins with the health of our goats and their constant access to fresh, nutritious pasture. Still warm from the udder, their fresh milk is immediately carried to our cheese kitchen, where it is turned into raw milk cheeses in traditional wooden cheese vats and fire-heated copper kettles.

Our cheeses are available at select restaurants on the island, Wisby Ost, our farm shop, and in Stockholm at Sabis Ostrummet and Urban Deli.

Some would call us crazy. We (Magnus & Annelie) are environmental scientists who left our careers to make cheese, tend the land, and splash through mud puddles with our two children.

In August 2020, we arrived on the beautiful island of Gotland with a small flock of goats and sheep. These friendly ladies now provide the rich, delicious milk for our artisan cheeses and confections.

To increase biodiversity, build soil health, and sequester more carbon than we emit, we practice regenerative farming. Together with the Swedish Agricultural University, we've initiated a regenerative farming network on Gotland.

UPDATE 2025: We tried with everything we had to make the best goat cheese we could. To be gentle to our land. To treat every creature on this farm, wild and domestic, with respect and ridiculous affection. But we never made enough to live on. After nearly five years on the island, we've run out. Of energy. Of money. Of the strength to keep pushing uphill.

THIS IS OUR LAST SUMMER ON GOTLAND.

Follow our journey on Instagram.

In November 2021, we set up Sweden's first Macropod sanctuary. Four Red-Necked Wallabies are currently in our care. Our sanctuary will be closing in May/June 2025.

For free information on medicine, first aid, caring & feeding orphaned joeys - click the "get help" button.