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Synnøve provides semi-firm yellow cheese, brown cheese and prim, butter, margarine and some traditional ancient Norwegian cheese spreads, Gamalost and Pultost.
In 1995, the monopoly in the Norwegian dairy industry was abolished, and in the autumn 1996 the Synnøve Yellow Cheese was launched. The cheese was favorably received, and the Synnøve Brown Cheese was launched the year after. Synnøve Finden emphasizes innovative packaging and designs, and was the first in Norway to offer the successful sliced family cheese packages. Last year, Synnøve launched fresh design on all the sliced packages and the Brown Cheese concept which resulted in increased sales.
Synnøve traditional Norwegian Cheese
Synnøve Gulost (Yellow Cheese) is a semi-hard yellow cheese with a mild and smooth taste. This is due to a number of factors; high quality milk, stringent quality control at each production step and some well-kept company secrets. All our Synnøve Gulost varieties can be used on sandwiches, baguettes, pizzas and hot dishes, or as table cheese on open sandwiches.
The following products are distributed to international markets:
- Synnøve Gulost 45+ is a vacuum packed semi-hard yellow cheese with a mild taste and only 27% fat
- Synnøve Norwegian Gouda 48+ is a vacuum packed semi-hard Norwegian Gouda type cheese with a richer taste than the traditional Synnøve gulost. It is therefore an excellent sandwich filling.
Since 1928, Synnøve has produced high quality and traditional Norwegian cheese spreads:
- Synnøve Prim is a soft, sweet brown cheese spread. It is a low fat (4%) creamed whey cheese spread with a delicious sweet caramel taste.
- Synnøve Gamalost is an ancient Norwegian product. It is a low fat (1%) highly pungent, cheese spread.
- Synnøve Pultost is a low fat (1%) soft cheese with a sharp taste.
In Norway, Gamalost and Pultost are traditionally enjoyed on sandwiches, crisp bread or biscuits.
Synnøve creamed whey and goat’s milk cheese
– the sweet taste of Norway!
Brown cheese has been produced with traditional methods in the Gudbrandsdal valley since the 1880’s and has been voted to be the most Norwegian of all objects. The story tells that Anne Hov wanted to serve her boyfriend something with extra taste and poured cream into the kettle of prim. She got a good price for her new fatty cheese and it is said to have saved the Gudbransdal valley financially in the 1880s. She later developed the cheese to also mix goat’s milk in the kettle and the Gudbrandsdals cheese was born as we know it today. The Gudbrandsdalsost is stronger in taste than the Fløtemysost.
In Norway, creamed whey and goat’s milk cheese is traditionally sliced with a cheese slicer and tastes exellent on toast, open sandwiches and on pastries as waffles. The cheese also adds great flavour to sauces, and is well-suited in game sauces. Synnøve Brown Cheese is branded Brown Cheese Fløtemysost and Brown Cheese Gudbrandsdalsost in the export countries. The Synnøve Brown Cheeses are also designed so that it perfectly fits the Norwegian ostehovel, cheese slicer. September 2002 marked the introduction of sliced Synnøve Brown Cheese – delicious, sliced serving units of creamed whey cheese and creamed whey/goat’s milk cheese.
Norwegian Quality
Synnøve Finden equals Norwegian dairy products of superior quality and the brand is widely known in Norway. Synnøve provides a wide range of domestic products and occupies 25% of the Norwegian yellow cheese market. A total of 50 types of cheese, butter and margarine are produced under the Synnøve brand, though not all are distributed on the international markets. Some of our products are based on the traditional recipes developed by Synnøve Finden back in 1928.
Production Facilities
Synnøve Finden has three main production facilities, and the Alvdal facility is one of Norway’s largest cheese production plants, having modern production equipment. The plant produces and distributes more than 8,700 MT of yellow cheese and approximately 1,200 MT of brown cheese per annum.
At our plant in Oslo, Synnøve Finden Enebakk, we produce and distribute about 250 MT of traditional Norwegian cheese (Gamalost and Pultost) and butter products. Some of our products are based on the very same recipes developed by Synnøve Finden way back in 1928. In 2004 Synnøve Finden ASA bought a new dairy plant in Namsos, where the production of butter and margarine products started at the end of the same year.
Fighting against the agricultural co-operatives
The continuous political struggle for Synnøve is correct access price. Synnøve Finden has to purchase the facility raw milk from the dominant vertical integrated co-operatives. The import protection for agriculture products in Norway is generally the explanation. The conflict between Synnøve Finden and the dominant co-operative competitor is based on the regulated access price and the method of measuring the right allocated price level. The market situation in the Norwegian cheese market is also based on many other regulated aspects. Synnøve Finden proceeds with the continuous fighting against the co-operatives.
For more information about the products, please visit www.synnove.no
