In the creamery, cheeses and sour milk products are produced on organic milk from Robert Eklund's mountain cattle in Järbo. The milk is handled carefully and immediately. In unpasteurised condition, it lands in the vat and gets turned into cheese. We try to keep the range between really fresh cheeses to stored blue cheese and freshly smelly soft cheese with washed rind. We have a cheese for every taste. A bit like the entire Högbo actually.
We transform our amazing milk into cheeses with different flavors and texture. Concentration and accuracy are required of us every day. Constant upkeep during storage. Yes, we treat our cheeses as if they're our own children. Are they good? They aren't freezing are they? Are they ready to leave the nest? How are they over there?