Local Food Entrepreneur of the Year 2025: Øhumbla impressed with real farm milk
Local Food Entrepreneur of the Year 2025 went to Ødhumbla in Gudbrandsdalen. At Uppigard Skoe, the milk bottles are ready in the 24-hour milk booth, with the cream naturally on top – just like many remember the milk from the past. For customers, the visit is about more than buying milk. It's about the taste of real ingredients, closeness to the animals and the feeling of getting up close to Norwegian food production.
Behind the award winner are Berit and Jørn Skoe, who have chosen to continue running the farm on nature's terms – with small-scale production, pasture management and conservation-worthy cuirasses at the center.
Chose small-scale operations over large-scale ventures
The name Ødhumbla is taken from the Norse ancient cow Audhumbla – the symbol of life and sustenance. The philosophy behind the farm is about taking care of the nature, animals and traditions that belong to Gudbrandsdalen.
When Jørn Skoe took over the farm from his parents in 2015, the family was at a crossroads. The authorities' demands for a transition to loose farming meant they had to make an important choice about their future.
– We had to do some thorough rounds with ourselves, says Jørn. – The farm is located high and steep, and large free-range barns do not fit well into the terrain here. We had to figure out whether we should build large or continue on a smaller scale with pasture farming and fewer animals.
The choice fell on the latter.
Today, the farm continues to be run with a stall barn and 15 dairy cows – all with names and distinct personalities.
Old cuirasses and milk with a distinctive character
Jørn Skoe has a master's degree in animal nutrition from NMBU and is interested in how animal husbandry, feed and farming methods affect the taste of milk.
The herd consists of, among other things, Sidet Trønder and Nordland cattle, Jersey and Norwegian Red cattle – robust breeds that are well adapted to the mountain landscape of Gudbrandsdalen.
The goal is not the largest possible production, but milk with the greatest possible character.
– Most people don't really know what fresh milk tastes like, says Jørn.
The milk at Uppigard Skoe is low-pasteurized, but neither homogenized nor separated. The cream therefore naturally settles to the top of the bottle, and the taste is fuller and more complex than regular store-bought milk.
“Fresh milk can actually have a slight hint of vanilla. Many people are surprised by how big a difference it makes,” he explains.
The gentle treatment preserves more aromatic substances, while making the milk safe to drink.
Melkebua has become a tourist destination
Today, the farm is referred to as Norway's smallest dairy. The milk is sold through subscriptions, REKO-ring, local markets and directly from the milking parlor on the farm.
Even though the farm is located some distance from the city center, the family finds that many people make the trip precisely because the visit is an experience in itself.
Here, customers get to meet the animals, see the landscape and experience how the milk is produced. For both rural and cottage dwellers, stopping by the milking parlor has become a firm tradition.
The combination of local identity, authentic experiences and products with a distinct character is part of what made Ødhumbla stand out in the competition for Local Food Entrepreneur of the Year.
Farming keeps traditions alive
Every summer, the cows are driven three kilometers on foot up to the pasture. What was previously a natural part of everyday farming has gradually become a small sign of summer in the village.
– The sight of the cows grazing around the pasture means a lot to many people, says Jørn. – We want to operate in harmony with nature and use the resources as the generations before us have done.
The operation of the farm not only contributes to animal welfare and the cultural landscape.
It also helps preserve Norwegian food culture and biodiversity. For the Skoe family, farm life is about more than production.
– Being able to gather around the dinner table every day, seeing new life come to life in the barn and experiencing the animals thriving out on the farm – this is what makes us want to live the way we do, he says.
That's why Ødhumbla won Local Food Entrepreneur of the Year 2025
The Local Food Entrepreneur of the Year award is presented by HANEN and MENY in collaboration with Dyrsku'n, highlighting producers who combine innovation, sustainability and local value creation.
Ødhumbla has caught the spirit of the times in several areas. With locally sourced milk from Gudbrandsdalen, sustainable small-scale production and strong farming traditions, the farm has created products with a clear identity and high quality. At the same time, they offer more than just food – they give customers authentic experiences and proximity to Norwegian agriculture that many miss today.
The story from Uppigard Skoe shows how small producers can create great value, both for the local community, Norwegian food culture and future food production.
Nominations for Local Food Entrepreneur of the Year 2026 are now open.
Do you know a producer who deserves attention for their work with Norwegian local food?
Nominations for Local Food Entrepreneur of the Year 2026 are now open. The award will highlight entrepreneurs who create quality, innovation and sustainability based on Norwegian raw materials and local traditions.
Previous winners like Ødhumbla show how passion, knowledge and strong values can develop small food productions into important sources of inspiration for the entire industry.
Read more about the criteria and nominate candidates at HANEN – Local Food Entrepreneur of the Year
FAQ - Frequently Asked Questions
What is Local Food Entrepreneur of the Year?
Local Food Entrepreneur of the Year is an award that honors Norwegian producers who contribute to innovation, sustainability and local value creation within Norwegian local food.
Who won Local Food Entrepreneur of the Year 2025?
Ødhumbla from Gudbrandsdalen won the award in 2025 for its focus on low-pasteurized farm milk and sustainable small-scale farming.
Where can candidates be nominated for Local Food Entrepreneur of the Year 2026?
Nominations are submitted via HANENs websites. Local Food Entrepreneur of the Year