Himmelspannet AS wins agricultural award in Buskerud

Through innovative product development, sustainable solutions and social engagement, Himmelspannet has built a business that both preserves tradition and embraces new ideas. Their work has now earned them an award.

‘We at Himmelspannet are incredibly proud and grateful to receive the Business Development Award in Agriculture for Buskerud. This recognition fills us with pride and gives us renewed momentum. For small producers like us, having the support of Innovation Norway is vital. They see the potential in small businesses and help us turn our dreams into sustainable value creation,’ says Janne Trandem Ødegård of Himmelspannet.

When the company started, the team dreamed that Hemsedal would become as well known for its excellent cheese as for its excellent skiing. Janne Trandem Ødegård explains that this high quality is made possible by the strong collaboration between local farmers:

‘Our popular white mould and washed-rind cheeses are made through close collaboration between local farmers and skilled employees. We are carrying on the village’s long traditions of cheesemaking and summer mountain farming. And if the cows and goats could talk, they would probably thank you for the award too – after all, it is their unique mountain milk that makes our cheeses so special.’

Ødegård also believes that the retail outlets have played a key role in our growth:

‘Our growth would not have been possible without Norgesgruppen and Meny, whose Matskatter initiative showcases us and other local food producers, or Oluf Lorentzen, who makes our cheeses available across the country. And, not least, our loyal customers who choose Solglad, Raudberg, Harahorn, Skogshorn and Geiteberget time and again! We are delighted that they value quality, tradition and craftsmanship!’

Himmelspannet dairy was founded in 2003 after TINE Østlandsmeieriet stopped producing G35 cheese in Hemsedal. There was a strong desire to continue making cheese from the milk produced in the valley and preserve the long-standing traditions of cheesemaking and mountain farming.

Innovative company creates local benefits
‘The jury is impressed by how the company has turned local ingredients into innovative products and built a profitable business,’ says Anniken Fægri Damm-Larsen, chair of the jury and EVP of Innovation Norway Southern Norway.

Himmelspannet currently produces seven different cheeses, all named after mountains and landmarks in Hemsedal. Three of the cheeses carry the Specialty label and have won medals in international and Norwegian championship competitions. Himmelspannet has also received MENY’s Matskatt grant.

The milk comes from selected producers in Hallingdal, who are paid a premium compared with supplying Tine. Organic milk is also used to make organic cheese. If Himmelspannet had not used this milk, it would have been mixed with conventional milk, transported out of the valley and not sold as organic. 

The dairy uses organic milk, conventional cow's milk and goat's milk to create distinctive flavour profiles. It draws on its local roots as part of its brand, naming all its cheeses after well-known mountains and landmarks. The dairy was one of the first local food producers in Norway to secure a sales agreement with Norgesgruppen.

They have built a strong commercial business with a turnover in the millions and nationwide distribution, and have invested in a new, modern dairy to meet growing demand. The company also has sound operations and a strong market position. They process more than 180,000 litres of local milk each year, generate vital income for the agricultural sector and create year-round jobs in a municipality otherwise characterised by seasonal tourism.

Himmelspannet is innovative because it combines deep-rooted local mountain dairy traditions with modern, French-inspired cheesemaking.