OUR HISTORY2017-09-15T14:53:27+00:00

Jürss Mejeri – we love cheese

Our story begins in Ås at Rösta Mejeri in Jämtland. The two of us, Kerstin and Claes Jürss, moved here from Stockholm to learn how to make cheese. We were soon working to train other small-scale cheesemakers, as well as to develop new products, methods, and equipment, and to gather information on everything to do with our industry.

Our products received awards and our work was positively received. And so in 2004, after 20 years in Jämtland, it was time to leave and set up our own dairy in Flen. Once again, in 2016, it was time for a change. We moved to our current dairy in Hälleforsnäs.

The objective of our business is to be a small company that focuses on taste and quality, not volumes and endless growth. In one year we never produce more than between 18 and 20 tonnes of cheese, and nor do we intend to.

Over the years, we’ve never lost interest in passing on the knowledge of artisan cheese making. Every year we hold both basic short courses as well as longer, more extensive training. Interest in small-scale production is growing and the number of dairies is increasing. A number of these new dairymen and women have learnt the art of cheese making from us.

We make cheese with flavour. Exclusive, high-quality, certified organic. We love cheese and we think you do too. Come on in for a taste.

Kerstin and Claes Jürss

Jürss Mejeri – we love cheese

Our story begins in Ås at Rösta Mejeri in Jämtland. The two of us, Kerstin and Claes Jürss, moved here from Stockholm to learn how to make cheese. We were soon working to train other small-scale cheesemakers, as well as to develop new products, methods, and equipment, and to gather information on everything to do with our industry.

Our products received awards and our work was positively received. And so in 2004, after 20 years in Jämtland, it was time to leave and set up our own dairy in Flen. Once again, in 2016, it was time for a change. We moved to our current dairy in Hälleforsnäs.

The objective of our business is to be a small company that focuses on taste and quality, not volumes and endless growth. In one year we never produce more than between 18 and 20 tonnes of cheese, and nor do we intend to.

Over the years, we’ve never lost interest in passing on the knowledge of artisan cheese making. Every year we hold both basic short courses as well as longer, more extensive training. Interest in small-scale production is growing and the number of dairies is increasing. A number of these new dairymen and women have learnt the art of cheese making from us.

We make cheese with flavour. Exclusive, high-quality, certified organic. We love cheese and we think you do too. Come on in for a taste.

Kerstin and Claes Jürss