Goat Cheese production - FjellTopp - Bo Jensen: Difference between revisions

The idea behind the business is about the supply of local food and local products, in this case, a traditional product which was farm-produced, and which has mostly gone out of production due to the industrialization of the Norwegian dairy sector, and also due to a ban on the off-farm transport of unpasteurised milk.

His products: “FjellTopp” and “LilleAske”  (‘Mountain Top’, and ‘Little Ash’), both fresh white cheeses made from unpasteurised goats milk, represent part of the cultural heritage of Norwegian mountain farming (‘seter’ or ‘alpine dairy’ farms).  These cheese products were far from uncommon historically, as small farm producers supplemented and added value to the raw commodities (i.e. milk) that they produced.  Also, goat and sheep dairy farming used to be far more common than it is now, due to the location of many farms in the rugged mountain areas where these species thrive.  Modernization and industrialization of cheese production has made these products marginal to the main grocery market in Norway as they have neither the volume, nor access to distribution systems of the industrial suppliers.   

Jensen’s idea was to produce traditional fresh white goat cheese of the highest quality, and to market it direct to high end consumers and high end users such as chefs, hotels and other outlets which focus upon small volume, high quality food products. In this way he builds demand within a sector he already knows and is known well within, and can charge higher prices reflecting the special qualities of the product.