Sparstadstølen is the last working summer mountain farm in Sanddalen, a quiet side valley north of Vangsmjøsa. Six støler once formed a small farming community here. By 1964, all had fallen silent. The last to close was Sparstadstølen, when Olga Sparstad shut the door for the final time.
In 1996, Olga's niece Katharina Sparstad reopened the farm and brought back the old ways. There is no electricity. Heating comes from a wood stove. Cows are milked by hand, and butter and brown cheese are made on site, exactly as they were in the 1960s. The farm runs purely on personal dedication to tradition, not commercial farming.
Visitors can sample rømmegrøt (sour cream porridge) with cured meat; prebooking is required. Farm-made butter and brown cheese are for sale, along with handmade ceramics. Simple overnight stays are possible with advance booking. There is no mobile reception and no card payment; bring cash.
The seven-kilometre private toll road into Sanddalen adds to the feeling of stepping back in time. From the farm, a marked trail leads to the DNT mountain cabin Tomashelleren in about two to three hours.
In 1996, Olga's niece Katharina Sparstad reopened the farm and brought back the old ways. There is no electricity. Heating comes from a wood stove. Cows are milked by hand, and butter and brown cheese are made on site, exactly as they were in the 1960s. The farm runs purely on personal dedication to tradition, not commercial farming.
Visitors can sample rømmegrøt (sour cream porridge) with cured meat; prebooking is required. Farm-made butter and brown cheese are for sale, along with handmade ceramics. Simple overnight stays are possible with advance booking. There is no mobile reception and no card payment; bring cash.
The seven-kilometre private toll road into Sanddalen adds to the feeling of stepping back in time. From the farm, a marked trail leads to the DNT mountain cabin Tomashelleren in about two to three hours.
