“Everything we produce is made from scratch and from our own Jersey milk. It takes time for the milk to be separated, the cream to turn into sour cream, and the cream to be churned into butter. To make one kilo of butter, you need around 15 kilos of milk—and plenty of time. Because there is no shortcut to good food!”

The idea of starting the dairy farm came after Sonja and her family attended a study trip to Germany, where they visited a dairy farm that processed Jersey milk. They were impressed by the quality and taste of the fat- and protein-rich products, and decided to try it themselves.

And so, in 2021, they founded Jerseymeieriet in Bryne, south-west Norway, where they own a farm with 65 Jersey cows. To make the dream come true, they invested in a dairy facility that can produce all types of dairy products, including butter, yoghurt, sour cream, ice cream, and different kinds of cheese.

Jerseymeieriet prides itself on its genuine ingredients and simple production methods. Most of their products have nothing added to them, and are completely pure. The raw material is Jersey milk with A2A2 protein, which is the “old” protein variant and is better tolerated by humans.

“The milk is low-pasteurised and not homogenised, which preserves its natural qualities and makes it easier to digest,” Sonja explains.

“The products have a higher fat and protein percentage than other dairy products, giving them a rich and creamy taste and texture. The products also have a delicate colour and a modest scent, which reflect the character of the Jersey milk.”

Jerseymeieriet has received several awards. In 2022, the company won the Norwegian Meal Award for their Heilmelka, a fresh milk product that the judges described as having “an authentic feel with a fresh, rich and distinct flavour”. They also received the Meny food tax grant, which supports innovative and sustainable food producers.

Of course, alongside the high-quality ingredients, producing good food requires skills and hard work. Sonja, who is trained as a cheese technician, makes the cheese herself, while two other employees take care of the rest of the production. The dairy also has a staff member who handles packing and distribution, and Sonja’s daughter, Randi, who oversees sales. Plus, the farm has a self-service shop where customers can choose from Jerseymeieriet’s products—and where they can even buy fresh Jersey milk from a vending machine.

“You can tap fresh Jersey milk straight from the bottle. We have one-litre brown PET bottles or glass bottles that you can use several times. We are the only company in Norway that sells dairy products in returnable bottles.”

The family wants to reduce their environmental impact and contribute to a better future for the planet, in particular with a focus on animal welfare. To this end, they have developed some sustainability goals for both the dairy and the farm. These include using renewable and natural input factors, minimising waste, increasing carbon storage and biodiversity, and ensuring a healthy economy and a decent income for the farming family.

“We’re really proud to have put the Jersey cow on the map and to have managed to establish our brand,” Sonja says. “We’re also really proud of winning the Norwegian Meal Award. It gives us lots of motivation to continue our work!”