The Weekly Cheese Planner
what we're making this week
Robiolina: June 14 | Mozzarella & Mozzarella curds: June 16 | Queijo coalho: June 20
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.
FRESH FROM THE CHEESE VAT
PRE-ORDER FOR PICKUP ONLY
FOR CHEESE LOVERS
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 artesian 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.
Our sheep & goats enjoy the wild outsides the whole year round. During the growing season, they get a fresh piece of pasture daily, sometimes twice daily. It keeps them not only healthy and happy, it also makes their milk much richer with a lovelier taste. When it's cold and yucky outside, they can choose to stay in the barn, or venture out into the forest.
Our pure-bred Anglo Nubian dairy goats and pure-bred East Frisian dairy sheep were imported from Germany. All are from high-yielding milk lines with a documented production of up to 5kg/day. We are registered breeders with Elitlamm and the British Goat Society.