Falbygdens Osteria, with roots dating back to 1878, is returning to its origins as a cheesemaker with the acquisition of Påverås Gårdsmejeri.

Founded in 2000 by Elisabeth Andersson, Påverås gårdsmejeri has become a renowned name in Sweden for its award-winning blue and white mold cheeses, distinctive washed-rind varieties, and uncompromising craftsmanship.

• For us, this is both humbling and an honor, says Robert Bengtsson, fifth-generation cheesemaker and CEO of Falbygdens Osteria, in a press release.
• Elisabeth has built something extraordinary, and Påverås represents the same joy of craftsmanship and quality that once gave birth to Falbygdens Osteria. We are proud to carry her legacy forward.

For Andersson, handing over the dairy ensures the continuation of her life’s work:

• I have poured my heart into Påverås Gårdsmejeri. Letting it continue within Falbygdens Osteria, with their history and deep local roots, feels like closing the circle. I know the love for cheese will live on.

The handover takes effect on October 1. Production will initially remain at Påverås, supported by two new cheesemakers from Falbygdens Osteria. Sales and distribution will shift to Falbygdens, with Påverås joining its broad product portfolio.

• It has been 80 years since we last made our own cheese, back in Karleby, Now we can proudly say yes when asked if we produce our own, Bengtsson adds.

With the acquisition, Falbygdens Osteria strengthens its role as custodian of the region’s rich cheese tradition, blending history, innovation, and craftsmanship for the future.

Read the full press release HERE

Photo Falbygdens Osteria

By LWM