In 2005 Brown Goat’s Cheese from Sogn, or Brimost as it is called locally, became the first Norwegian product that received a Slow Food presidium. These presidia are comparable to the European Union and Norwegian brands for protected produce, although the Slow Food criteria are often stricter.
Since 2005 several Norwegian products have received a Slow Food presidium, these are; Stockfish from the Isle of Sørøya, Cured and Smoked Herring from Sunnmøre, Villsau (wild) Sheep, Baccala From Møre og Romsdal,and Pultost from the Oppland and Hedmark Counties.
All of the above links lead to information in English.
The brown goat’s cheese is made from unpasteurised milk. The cheese is made by boiling down the whey which is left ofter after producing the traditional white goat’s cheese.
List of producers of Brimost in the municipality of Aurland:
Undredal Stølsysteri. (Norwegian only)
Erna Underdal Skarsbø.
Rallarrosa Stølsysteri. (Norwegian, English and German text available)
Sogn Jord- og Hagebruksskule. (Some information available in English)
Skjerdal Stølsysteri. (Norwegian and English available)
In Undredal they arrange a Goat’s Cheese Festival during the last weekend of July every other year.
You can also download a map showing where the producers of this speciality are located.
There has also been a short documentary produced about Brimost from Sogn: