Leirgrøv Kvit geitost av Stølsmjølk is an aged white goat’s milk cheese produced by the Norwegian artisan dairy Hol Ysteri in the Hallingdal mountain region. The cheese is made from stølsmjølk, milk collected during the summer grazing season when goats feed on alpine pastures rich in herbs and grasses.
This seasonal milk gives the cheese a more complex and aromatic character compared to cheeses produced from standard farm milk. Leirgrøv Kvit is aged for many months, gradually developing a firm, slightly crumbly texture and a deeper flavor profile.
The taste is rich yet balanced, combining fresh lactic notes with subtle nuttiness and a distinct mineral character that reflects the mountain terroir. Despite being made from goat’s milk, the flavor remains refined and not overly sharp.
As it matures, the cheese gains greater depth and intensity while maintaining a clean finish. It is typically served sliced or shaved on cheese boards and pairs well with rustic bread, fruit preserves, and nuts.
This cheese is part of Hol Ysteri’s Leirgrøv series, which highlights traditional Norwegian mountain dairying and the influence of seasonal pasture milk on artisanal cheese production.
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.
Best Hol Ysteri products
Visit, taste & buy locations
Recommendations
Best cheeses from other producers
- Best in Norway
- Best in the World