Prosten – local food with history and craftsmanship from Hol Ysteri

At Hol Ysteri in Hallingdal, the award-winning cheese Prosten is made – a matured cream cheese made from their own goat's milk. Behind it is cheesemaker Tim Reidar Stenberg, who, together with his partner Hirsti Kirista, runs the farm cheesery under the brand name Prestholt Geitost. Prosten is a cheese with both soul, taste and a very special story of friendship, tradition and genuine Norwegian craftsmanship.

From pastry chef to cheesemaker

Tim Reidar Stenberg originally trained as a chef and pastry chef, but took over the business from his parents in 2012. Today he makes award-winning cheeses on his own farm in Hol, under the name Prestholt Geitost. Together with his partner Hirsti Kirista Stenberg, he continues the family tradition as goat farmers and cheesemakers in Hallingdal. Brunost made from goat whey and cream was long the flagship, but the desire to explore more uses for goat milk led to new ideas – and a completely new cheese.

When the priest knocks on the door

When the newly arrived priest Sveinung Hansen arrived from the neighboring farm, the idea of ​​a creamy dessert cheese was already on the drawing board. – I wanted to make a Norwegian version of the French Chèvre, says the cheese factory manager. – A portioned cheese that could be used as both a starter and a dessert. The result was a matured cream cheese in a cylinder shape, packed in poplar boxes from France. The paper shape around it is reminiscent of a priest's collar, so it was a good fit to name the cheese after Sveinung. – Even though I am not a typical churchgoer, we have developed a strong friendship, and honoring him in this way was extra nice, says Tim Reidar.

A friendship and a mission

Sveinung quickly became an important supporter of the cheese factory. “I like to call him a gourmet priest,” says Tim Reidar. He draws lines from the historical “potato priests” who helped spread knowledge about the potato in Norway. In the same way, Sveinung has been a champion of Norwegian cheese diversity. He took cheeses from Hol Ysteri with him on his travels and shared them with people. He also brought cheeses from other cheese factories back, so that Tim Reidar received inspiration from all over the country. In this way, he has helped spread knowledge about both Norwegian food culture and local value creation.

From priest to dean – and from local tradition to national name

– We stood together at the autumn market in Hol and handed out samples of the cheese, says Tim Reidar. – We were even mentioned in the local newspaper as middle-page girls! When Sveinung later became dean in Hallingdal, the cheese naturally had to change its name from Presten to Prosten. A year ago, he became dean of Tønsberg. Before he moved, he received a voucher for a free lifetime subscription to Prosten as a farewell gift. To ensure contact, the card states that the cheese must be collected in person over a coffee at the cheese factory.

A cheese that builds community

– It is both an honor and a pleasure to have a cheese named after you, says Sveinung Hansen, who is now the dean of the Tønsberg deanery. – Many people like to serve Prosten warm, but I prefer it at room temperature with a good biscuit and some jam. When we lived in Hallingdal, we had our own apple juice pressed at Egge's, which went perfectly with the mild cheese. I have tasted Prosten with whiskey, sour beer and white wine, but apple cider or apple juice is my favorite. I like to buy cheese as a gift, and once I gave a whole tray to my colleagues. The most important thing about all cheese is to share, says the dean, who is now also acting as a bishop.