Jakobsplass cheese factory and farm

At 925 meters above sea level in Skurdalen, you’ll find the charming mountain farm Jakobsplass. Trine and Lars Lilleslåtten have been running the farm since the 1980s, with around 20 dairy goats, traditional farming practices—and breathtaking views. The cheese is made the old-fashioned way: using a wood-fired kettle fueled by timber from their own forest, and milk from their own goats. When needed, they also source cow’s milk from Hamarsbøen. This slow, artisanal process gives the cheese a truly distinctive flavor and quality. The farm also has a cozy farm shop where you can buy their own cheeses as well as local products from the wider Ostebygda area. What you can taste at Jakobsplass: Ekte Geitost – the farm’s pride, an award-winning brown cheese with a rich, full-bodied flavor from the wood-fired process. Søtprim – a milder brown cheese made from both cow’s and goat’s milk, with a slight sweetness Mjølkeprim – a traditional specialty from Hallingdal, made from whole milk. Perfect in thick slices with coffee, or on freshly made waffles and pancakes. Mjølkeprim has an interesting history: it was traditionally made on the first and last day at the summer mountain farm, when dairymaids needed to quickly process fresh milk. Because the whole milk is used, it cooks faster than other brown cheeses and develops a smooth, creamy taste. It can also be frozen, making it easy to take home. Jakobsplass is a perfect stop if you want to experience authentic Norwegian mountain farm traditions and local food. The farm is located about 14 km from Geilo toward Skurdalen along Rv40. Follow the signs 1 km from the main road—the journey up is an experience in itself.