While taking part in development projects in Africa, Marielle de Voos and Hugo Vink met and fell in love. They both hold a degree in tropical agriculture, which has brought them to Lofoten, Norway. Yes, Norway. The cold, but immensely beautiful country up near the Northpole. Tropical.
In Norway they own and operate Lofoten Gårdsysteri, where they cultivate, distribute and sell organic artisanal goat’s cheese. They wanted to do something down to earth, and at the same time create some of the purest biodynamical product possible. And so they have.
They have now been running the farm for 12 years, and have around 140 happy-looking, healthy goats, mix of Norwegian and French, grassing overlooking the beautiful archipelago, and producing some of it’s most renowned and sought-after cheese, prefered by some of Norway’s top restaurants.
Their goats produce 110 tons of milk, where 20 are used for cheese, and the remaining 90 are sold to the Norwegian Farmer’s Cooperation, TINE, who has obliged it self to collect all milk from all dairy farms in Norway, regardless of location and quantity produced.
When they came to Lofoten, there were only a couple of farms producing cheeses. During those 12 years, the number has risen to almost 200. There must be something about that cheese. See for yourself here