Beiarmat

Natural white goat cheese, young and fresh in taste. Can also be used as "coffee cheese" for those who are looking for that.
Natural white goat cheese, young and fresh in taste. Can also be used as "coffee cheese" for those who are looking for that. Photographer: Beiarmat
One of our specialties, whiskey-smoked white goat cheese. Young semi-firm white goat cheese, which is smoked on shavings of birch and alder from our own forest, as well as shavings from old whiskey barrels.
One of our specialties, whiskey-smoked white goat cheese. Young semi-firm white goat cheese, which is smoked on shavings of birch and alder from our own forest, as well as shavings from old whiskey barrels. Photographer: Beiarmat
Packaging of Beiarværing, a 6-month firm white goat cheese.
Packaging of Beiarværing, a 6-month firm white goat cheese. Photographer: Beiarmat
Well-aged cheeses from both goat and cow, Beiarværing and Beiarkua respectively.
Well-aged cheeses from both goat and cow, Beiarværing and Beiarkua respectively. Photographer: Vivente Design
Dry salting of hard cheese that will mature for 10 months. The silver winner from the World Championship in Trondheim, "Beiarkua".
Dry salting of hard cheese that will mature for 10 months. The silver winner from the World Championship in Trondheim, "Beiarkua". Photographer: Beiarmat AS
Cheesemaking on an early autumn morning with fresh snow in Tellingen.
Cheesemaking on an early autumn morning with fresh snow in Tellingen. Photographer: Beiarmat AS
"1839 Lokalmat" at Trones in Beiarn, a municipal commercial building for a unified local food sector in Beiarn. The old brown cheese casserole from Misvær cheese factory in the front of the picture.
"1839 Lokalmat" at Trones in Beiarn, a municipal commercial building for a unified local food sector in Beiarn. The old brown cheese casserole from Misvær cheese factory in the front of the picture. Photographer: Beiarmat AS
Drone photo of the cheese factory facing south. The Tellingen mountain range is on the left in the photo. The Beiardalen valley continues 40 km further south.
Drone photo of the cheese factory facing south. The Tellingen mountain range is on the left in the photo. The Beiardalen valley continues 40 km further south. Photographer: Bjørn Trones
Covered for serving inside the old barn at Staupåmoen.
Covered for serving inside the old barn at Staupåmoen. Photographer: Beiarmat AS
Covered for serving inside the old barn at Staupåmoen.
Covered for serving inside the old barn at Staupåmoen. Photographer: Beiarmat AS
The old barn at Staupåmoen, the farm area at the top of Beiardalen.
The old barn at Staupåmoen, the farm area at the top of Beiardalen. Photographer: Beiarmat AS
Serving of potato pancakes with goat meat, prepared on mourikka.
Serving of potato pancakes with goat meat, prepared on mourikka. Photographer: Beiarmat AS

Farm shops
Food and beverage manufacturers
Accommodation

Contact:

Jørgen Storhaug

Address:

Vestre Beiarveien 1042, 8114 Tollå

Phone:

+47 91 33 24 97

Website:

beiarmat.no

E-mail:

post@beiarmat.no

Find us
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Behind Beiarmat AS stands André at the goat farm "Hammern gård" between steep mountains in Beiardalen, and Jørgen at "Storhaug gård" at the foot of mighty Tellingen. We make cheese and meat products from goat and kid from our own production, in fantastic premises in the new municipal commercial building for local food at Trones in Beiarn.
Our "Spiskammerset" outlet is open every day and is mostly self-service with Vipps.
We operate the old farm complex at Staupåmoen, with accommodation and catering.

All our cheeses are made from fresh milk from farms in Beiarn. Shaped and cared for by hand. Salted with a mixture of pure mineral salt and short-distance sea salt from Saltstraumen. We produce for both consumption and commercial kitchens. We mainly use old methods and recipes from our own farm, but we are also inspired by the world's cheeses and flavors.

We also focus on meat from our own herd, with a focus on preserving the resource that is goat meat. We take care of 200-300 goats from our own herd that are fed until slaughter. Meat, along with cheese and dairy products, is the main focus of our overall food concept.

We offer tours and experiences in the cheese factory, as well as sales and samples in our "Spiskammerset" outlet. We can also accommodate groups who wish to serve lunch or dinner.

We also arrange farm visits and can offer accommodation at the Beiarn Lodge. In the summer, up to 1000 goats graze on the valley sides.

We can offer outdoor dining and catering with a fire pit or in the "old barn" at the farm.

Beiardalen has perhaps the world's finest pasture-created off-piste trail for winter sports, and magical hiking terrain in summer and winter. Guiding by arrangement with local operators.