831
edits
Goat Cheese production - FjellTopp - Bo Jensen: Difference between revisions
Goat Cheese production - FjellTopp - Bo Jensen (view source)
Revision as of 18:15, 4 May 2017
, 18:15, 4 May 2017no edit summary
(Created page with "==Brief annotation - basic description of entrepreneurial activity== Bo Jensen produces hand crafted fresh cheese in a small building located on a goat farm in Aurenes, outsid...") |
No edit summary |
||
| Line 1: | Line 1: | ||
{{Infobox Business | |||
|obrázek =Köhler Paviljongen 1.JPG | |||
|název = Köhler Paviljongen | |||
|typ = Zemědělství a potravinářská výroba | |||
|počet zaměstnanců = Rodinný podnik, příležitostně najímáni další pracovníci (šéfkuchař) | |||
|založeno = | |||
|adresa = Bernervegen 250, 4365 Nærbø | |||
|web = https://www.kohlerpaviljongen.no | |||
|kontakt = ingebjorg@kohlerpaviljongen.no | |||
|obec = [[w:en:Nærbø|Nærbø]] | |||
|robec = [[w:en:Hå|Hå]] | |||
|výměra = 3,28 | |||
|obyvatel = 6 995 | |||
}} | |||
==Brief annotation - basic description of entrepreneurial activity== | ==Brief annotation - basic description of entrepreneurial activity== | ||
Bo Jensen produces hand crafted fresh cheese in a small building located on a goat farm in Aurenes, outside Undheim, in Jæren, Rogaland, in the Southwest of Norway. He employs very fresh, unpasteurised goats milk produced by the farmers who own the farm where his production facility is located. In business for approximately five years now (2017), his fresh goat cheese has won at least three national awards for its quality, provenance and taste. A trained, experienced Pastry Chef working in Norway, he first worked part time as a consultant to the existing farm cheese business, but after winning an important prize for the cheese in 2011, eventually took the business over, making it his main economic activity. | Bo Jensen produces hand crafted fresh cheese in a small building located on a goat farm in Aurenes, outside Undheim, in Jæren, Rogaland, in the Southwest of Norway. He employs very fresh, unpasteurised goats milk produced by the farmers who own the farm where his production facility is located. In business for approximately five years now (2017), his fresh goat cheese has won at least three national awards for its quality, provenance and taste. A trained, experienced Pastry Chef working in Norway, he first worked part time as a consultant to the existing farm cheese business, but after winning an important prize for the cheese in 2011, eventually took the business over, making it his main economic activity. | ||