Hol Ysteri 1242 is a mountain goat’s milk cheese made from summer milk collected at 1,242 meters above sea level at the Prestholt mountain farm in Hallingdal, Norway. The goats graze freely on alpine pastures rich in herbs, grasses, and wild plants, which significantly influence the milk’s composition and the cheese’s aromatic profile.
Produced only during the summer season, the cheese reflects the specific conditions of high-altitude grazing. It is aged for a minimum of 12 months, and often considerably longer, allowing complex flavors to develop over time. The texture becomes firm and crystalline as it matures, with visible amino acid crystals forming during extended aging.
Aromatically, it shows distinct notes of mountain herbs, gentle earthiness, and a clean lactic character typical of well-made aged goat cheese. The flavor profile combines savory depth with subtle sweetness and a long, structured finish.
The extended maturation enhances both concentration and balance, giving the cheese a pronounced yet refined character. This product represents a clear expression of Norwegian mountain terroir and traditional small-scale dairy craftsmanship.
Producer
Hol Ysteri is a small Norwegian artisan dairy located in the Hallingdal region, known for producing traditional cheeses made primarily from goat’s milk. The dairy was established by the Stenberg family, who continue a long-standing local tradition of mountain farming and cheesemaking.
Their production is closely connected to the surrounding alpine landscape, where goats graze on natural pastures rich in herbs and grasses that influence the flavor of the milk. Hol Ysteri focuses on small-scale, craft production, combining traditional Norwegian dairy techniques with careful maturation to develop cheeses with distinct regional character.
Among their best-known products are cheeses such as Prosten, the Leirgrøv series of aged goat cheeses, and Brun Geitost, a classic Norwegian brown whey cheese. Many of their cheeses highlight seasonal milk from summer mountain pastures, reflecting the concept of stølsdrift, the traditional practice of moving livestock to highland farms during the grazing season.
Through this approach, Hol Ysteri has become recognized as one of the notable producers within Norway’s modern artisan cheese movement, contributing to the growing international interest in Norwegian farmhouse cheeses.