The Waagen family has farmed Saghaug since 1303. In 2003, they started making cheese from their own cows' milk. The business was named Tingvollost. Thirteen years later, their blue cheese Kraftkar was named Best Cheese in the World at the 2016 World Cheese Awards in San Sebastián, beating 3,000 entries from 31 countries.
The dairy processes about 700 litres of fresh milk three to four times a week, producing blue and white mould cheeses. You can visit the farm shop, watch the cheese-making through a window into the dairy, and taste the full range. Guided tours are available in summer.
The farm is set up for families. The cows graze outdoors in summer and each has a name. Four generations of the Waagen family still live on the property. Tingvollost is a short detour from the main road between Kristiansund and Sunndalsøra.
The dairy processes about 700 litres of fresh milk three to four times a week, producing blue and white mould cheeses. You can visit the farm shop, watch the cheese-making through a window into the dairy, and taste the full range. Guided tours are available in summer.
The farm is set up for families. The cows graze outdoors in summer and each has a name. Four generations of the Waagen family still live on the property. Tingvollost is a short detour from the main road between Kristiansund and Sunndalsøra.