Cheese tasting with Kathrin Aslaksby
Join chef Kathrin Aslaksby on a rare taste journey, and learn about Støl culture and tradition.
Join us for great tasting experiences with Kathrin Aslaksby
In the traditional Valdres, Skimaker'n and Budeia operate a farm, stables and micro-cheese factory. Here, operations change in step with the seasons, from summers filled with cheese making and stable life – to winters and ski-making courses on the farm.
About the activity
Join budeia Kathrin on a unique journey into food traditions from the mountains.
In collaboration with Olestølen, we offer two variants of lectures – which can be experienced separately or combined.
Cheese tasting at Filefjellstuene (60-90 min.)
Cheese tasting at Filefjellstuene with lectures about cheese making and harvesting from nature on the farm and in the mountains. Budeia guides you through a unique tasting experience of award-winning cheeses, spiced up with lectures about how the taste from the mountains influences the cheese, budeia and farm traditions.
Kathrin takes you on a sensory journey from traditional brown cheese and pultost, to mature cream cheese and brie, and gives you an understanding of what characterizes the different types of cheese.
The cheese making can also be combined with Thomas Aslaksby's lecture on skiing and ski making .
Book now
Ready for an unforgettable tasting experience?
Contact us to discuss availability on your desired date and get a no-obligation quote!
About the course instructor
The owner of the farm, Kathrin H. Aslaksby, is a trained nature manager, educator, cheesemaker and nature guide. Kathrin is inspired by the way in which natural resources are used, but not consumed, in traditional farm management.
The animals harvest nutrients in the mountains and provide us with both meat and milk for processing. The animals in turn provide living conditions for a variety of species by grazing in the landscape - an interaction she finds both fascinating and sustainable in the long term.
Being able to convey life at the intersection of nature and culture in practice, through courses and your own life, is both exciting and feels meaningful.