TODDUM FARM

Sense of quality

For five generations, the Kvaale family has cultivated the fertile soil at Toddum Gård in Trøndelag. Today, Silje Kvaale leads the work of carrying on our traditions.

Although we are proud of our past, we must adapt to the spirit of the times. In the fall of 2023, we built a state-of-the-art cheese factory, next door to our dairy cows. Here, our own, unique raw material will find new uses.

We have brought Dutch mozzarella expert Antal Janssen on board. Antal has a special passion for culinary experiences, and has a background as head chef at BuH Buffel Delicatessen. We are fortunate to benefit from Antal's experience and expertise, and are convinced that it will strengthen us in the years to come.


Capacity to grow

In our newly built cheese factory we have arranged for the production of various types of cheese. With unique raw materials as a starting point, we will deliver the freshest cheese, of the highest quality. Initially, we will focus on pasta filata products.

With a milk quota of approximately 500,000 liters, we have sized the cheese factory to ensure that we can eventually utilize all of our milk for our own production. This gives us the capacity to produce 65 tons of cheese annually.