Cheese Tasting with Kathrin Aslaksby
Join dairymaid Kathrin Aslaksby on a unique culinary journey and learn about traditional mountain farm culture and heritage.
Join us for wonderful taste experiences with Kathrin Aslaksby.
In traditional Valdres, the Ski Maker and the Dairymaid run a farm, a mountain farm, and a micro-dairy. Operations here change with the seasons, from summers filled with cheesemaking and mountain farm life to winters offering ski-making courses at the farm.
About the activity
Join dairymaid Kathrin on a unique journey through mountain food traditions.
In collaboration with Olestølen, we offer two types of presentations – which can be experienced separately or combined.
Cheese Tasting at Filefjellstuene (60-90 min.)
Cheese Tasting at Filefjellstuene with a presentation on cheesemaking and harvesting nature's bounty at the mountain farm and in the mountains. The dairymaid guides you through a unique tasting experience of award-winning cheeses, complemented by a presentation on how the flavors of the mountains influence the cheese, the dairymaid, and mountain farm traditions.
Kathrin takes you on a sensory journey from traditional brown cheese (brunost) and pultost to aged cream cheese and brie, providing an understanding of what characterizes the different types of cheese.
The cheesemaking can also be combined with Thomas Aslaksby's presentation on skis and ski-making.
Book now
Ready for an unforgettable taste experience?
Contact us for a chat about availability on your desired date, and receive a non-binding offer!
About the instructor
The dairymaid at the mountain farm, Kathrin H. Aslaksby, is a trained nature manager, educator, cheesemaker, and nature guide. Kathrin is inspired by the way natural resources are utilized, but not consumed, in traditional mountain farm operations.
The animals forage in the mountains, providing us with both meat and milk for processing. The animals, in turn, create habitats for a diversity of species by grazing the landscape – an interaction she finds both fascinating and sustainable in the long term.
Being able to convey life at the intersection of nature and culture in practice, through courses and her own life, is both exciting and feels meaningful.