Brimi Seter | Farm Shop

About

The Dairy at Brimi Sæter

At Brimi Sæter’s dairy, we produce sour cream, butter, kjuke (a type of aged curd cheese), and white cheese. Through large viewing windows, you can follow the entire process—from milking to cheesemaking and aging.

The dairy house also features a maturation cellar, where our white cheese is aged throughout the winter. Here, humidity and temperature are naturally regulated by a traditional earthen floor covered with stone gravel, just like the old cellars of the past.
In an adjacent room, guests can look through large windows and see the cheeses maturing on the shelves.

A Glimpse into an Old Tradition

Milk from the sæter is far too precious to simply disappear into the large industrial tanks at Tine. We want consumers to experience dairy products made right here on the mountain farm. Thanks to high-altitude grazing, the milk develops a unique richness—our butter is a deeper yellow, and our cheese has a fuller, more complex flavor!

Cheesemaking is a craft that the old budeier (dairymaids) poured their hearts into, and it played a crucial role in the farm’s economy.
During summer, we run a farm shop and café, where we sell our own and other local products. Here, you can enjoy authentic mountain farm food—either in the barn loft or outside in the farmyard.

Parklund

Brimi Sæter also sells its own products, along with specialties from Gudbrandsdalsmat, at a small farm shop in Garmo, conveniently located near Rv. 55 in the direction of Otta. The shop is open on select days during the main summer holiday season.