ELVEKANTEN YSTERI

Elvekanten Ysteri started as a trial project in Carlos Helguera's home kitchen in 2000. Carlos wanted to take this further, and bought the old community center at Namsskogan, where he furnished the lower floor for a cheese factory and the upper floor for housing. Here he continued the development of the wonderful craft. 

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Elvekanten Ysteri reopened a new cheese factory on 4 December 2019 with increased capacity and is located right off the E6 at Namsskogan in the far north of Trøndelag. Look for the sign Ostehus, a yellow building decorated with yellow cheeses.

The immediate proximity to the river Namsen is the background for the name.

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We produce 4 cheese varieties, of which 2 are with herbs and 2 natural.

Our most famous cheese Gammel Erik well-aged has prizes and awards from both NM and WC. We use whole milk from local, happy cows, we have one regular supplier of milk.

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The starting point for production has always been the gouda type, which Carlos has over time developed into his own variations of the traditional hard cheese - both with and without herbs added.

With inspiration in cheese techniques from the Netherlands and France, and long and painstaking development and local testing, the cheeses stand out with the wonderful quality and delicious taste they have today.

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As of today, the cheese factory has four different cheeses in its range, with the well-aged Gammel-Erik as its flagship.

It is stored for a minimum of 10 months.

Gammel Erik Rund is stored for a minimum of 5 months.

In addition, hard cheeses are made with added herbs such as chives and cumin with a storage time of at least 2 months.

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On 4 May 2021, Gammel Erik Vellagret was awarded the Norwegian Food Specialty Mark, with the highest score for cheese in Norway ever, 96 out of 100 points.

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Contact Elvekanten Ysteri

E-mail: post@elvekantenysteri.no

Homepage: elvekantenysteri.no