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

This business was based upon much experience, and reputation which the owner developed in the food industry, not only in Norway, but internationally.  His knowledge not only of making food, but of the food and hospitality industry helped him devise a strategy which was successful. In particular he identified the importance of marketing to a targeted potential market.  That market was one in which he had previously worked. Using this experience and knowledge he was able to take over a struggling business and make it a success.

He received support from Innovation Norge (a Norwegian QUANGO which supports business start-ups) to help grow the business.  For many start up businesses, attracting this type of funding is a challenge and again, the owner's experience working in the industry will have helped make his application successful. The funding included support for a comprehensive market survey which gathered the information and contacts he needed to expand the market and make the business viable.  

Bo Jensen works very intensively, usually starting at 5 o'clock in the morning (each day he produces one batch of cheeses). This allows him to spend his day selling his cheese. In total, the business produces about 2000 cheeses every month; It's not a lot of volume, but it is a lot of work. In order to make it worth while, the individual cheeses have to be of highest quality and attract high prices. In October, however, there is an end of the season as the goats stop producing milk. Then comes time to develop the rest of the business.