SURDEIG OG MELKESYREBAKTERIER
Run by our own dedicated “budeie” Anne-Lise Søndrol, this traditional Norwegian mountain farm has a cheese-making heritage dating back to 1702. The farm’s walls have absorbed natural lactic acid bacteria over time, imparting a distinctive and remarkably funky flavor profile to the butter. The cows’ summer diet of herbs, plants, and grass adds a unique flavor to the milk, making it the perfect foundation for exceptional butter.
Created by head baker @nikolaimeling at our very own Sirkus Renaa bakery, our Sourdough Oat Bread starts with roasted organic oats that are ground into flavorful oat flour. This artisanal sourdough bread, a staple on our menu for three years, pairs perfectly with the butter from Fagerdalen.