Foto: Lena Johnsen
Traditional cuisine from Innherred
Old Food Traditions – Sodd and Such
The dish known as sodd has deep roots in Norwegian culinary history, with the earliest mention appearing in The Saga of Håkon the Good from Heimskringla (Snorri Sturluson, c. 1220–1230). In this tale, farmers at Lade compelled the king to partake in a sacrificial feast featuring sodd made from horse meat.
The word sodd likely originates from the Old Norse sjoda, meaning “to boil” – a fitting name for this hearty, traditional stew. Rich in history and flavour, sodd remains a cherished part of Norway’s culinary heritage.
Inderøysodd – Festive food from Trøndelag
Food with Deep Roots – Sodd, the Celebration Dish of Trøndelag
Sodd is a traditional feast dish from Trøndelag, lovingly prepared to the same time-honoured recipe that has been passed down through generations – no shortcuts allowed. Today, the craftsmanship of sodd-making is proudly preserved in the Innherred region by Inderøy Slakteri.
Sodd – A Taste of Trøndelag’s Celebrations
Long regarded as a centrepiece for special occasions, sodd has deep cultural significance and has been served at weddings, funerals, and festive gatherings throughout Trøndelag. According to old local chronicles, sodd was a true mark of hospitality.
In Inderøyboka, a local history book, wedding customs are described in vivid detail: a woman known as the fergongskånå would carry large serving trays of sodd, complete with meat and potatoes. The first helping was always presented to the bride, followed by generous portions shared down the length of the table – typically four guests would share one large dish, two on each side.
And of course, no serving of sodd would be complete without skjenning – a traditional, slightly sweet flatbread from the region that perfectly complements the rich, savoury flavours of the stew.
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The Village Cooks of Innherred
For generations, right up until the 1970s, the tradition of cooking sodd was upheld by the bygdakokker – local village cooks who were the true guardians of this culinary art. Each had their own carefully guarded recipe, and they were often invited to attend important events, arriving one or two days before the celebration to oversee preparations.
These cooks were deeply involved in every step of the process, including butchering the meat according to their own preferences. On the day of the event, the sodd was reheated and carefully seasoned. Typically, the meat and broth were kept in separate pots, while the meatballs – or soddboller – were prepared and served from their own dedicated pot.
Inderøysodd – A Culinary Treasure from Trøndelag
Inderøysodd is made from prime cuts of beef and lamb, which are cooked, cleaned, and diced into generous cubes. The rich broth is delicately spiced with a “secret” blend, which includes a touch of ginger – a signature note in this local delicacy.
The meatballs are crafted from high-quality beef and lamb, enriched with milk and cream to create their characteristically smooth and full-bodied flavour. Sodd is traditionally served with potatoes, carrots, and skjenning – a thin, slightly sweet flatbread glazed with milk and sugar syrup, baked locally by Røra Bakeri.
Both potatoes and carrots are boiled separately and plated alongside the sodd when served. For the full experience, locals recommend pairing your meal with ginger ale or soddøl – a special brew from Inderøy Gårdsbryggeri.
Sodd for Everyday or Celebration?
While sodd was once reserved strictly for festive occasions, recent research from the Norwegian Centre for Rural Research shows that many in Trøndelag now enjoy it as a weekend treat. Still, some locals worry this may blur the line between the everyday and the festive.
Their solution? To save sodd for weekends and dress it up properly – with skjenning, of course, or by purchasing ready-made Inderøysodd straight from the butcher. Practical and delicious, sodd remains the perfect meal for feeding a crowd – perhaps one reason it has endured as a celebration staple for centuries.
So the next time you pick up a pack of Inderøysodd, remember – you’re not just buying a hearty stew. You’re enjoying a rich slice of Trøndelag’s village cook heritage.
A Complete Festive Meal – Recognised Nationally
In 2010, Inderøysodd was named Norway’s Most Complete Meal at the National Meat Product Championships. Just two years later, it received official recognition as a Protected Designation under the name Festsodd fra Trøndelag.
And if a visit to Inderøy isn’t in the cards anytime soon, no worries – both the stew and the meatballs are available in shops throughout much of Norway. That way, you can bring the taste of Inderøy and Innherred to your dinner table – wherever you are.
Why not try Inderøysodd for dinner next week?
A dish steeped in tradition, ready to warm hearts and bring people together – just like it always has.
Nidelven Blue – The world’s best cheese
Nidelven Blå, a cheese from Gangstad Gårdsysteri in Trøndelag, triumphed over 5,501 competitors to claim the title of World’s Best Cheese at the 2023 World Cheese Awards, held in Trondheim Spektrum.
The World’s Best Cheese: Nidelven Blå
On none other than World Cheese Day, 27th October 2023, Nidelven Blå from Gangstad Gårdsysteri was crowned the winner of the prestigious World Cheese Awards 2023 – officially making it the World’s Best Cheese.
Out of an impressive 4,502 cheeses from across the globe, nearly 300 were from Norway. From this outstanding collection, just 16 cheeses made it through to the Super Final, representing the very best from multiple countries.
Nidelven Blå was the only blue cheese to reach the Super Final – a true testament to its exceptional quality. The jury had high praise:
“This blue cheese from Norway stood out as the only blue to make the final round. It has a roquefort-like character, both inside and out. Its texture is buttery and beautifully matured,” said Irish judge Finbar Deery, who selected Nidelven Blå as his personal favourite.
“It has a bold bitterness and a richness of flavour that’s wonderfully balanced – the bitterness cuts through the creamy texture in a truly elegant way.”
Crafted with care and rooted in Norwegian tradition, Nidelven Blå continues to put Gangstad Gårdsysteri – and Norway – firmly on the world cheese map.
Crafted with care and rooted in Norwegian tradition, Nidelven Blå continues to put Gangstad Gårdsysteri – and Norway – firmly on the world cheese map.
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A World-Class Victory for Gangstad Gårdsysteri
At the 2023 World Cheese Awards, Nidelven Blå from Gangstad Gårdsysteri didn’t just win gold – it claimed the title of World’s Best Cheese. Among 4,502 cheeses from across the globe, with nearly 300 entries from Norway, only 16 made it to the prestigious Super Final – and Nidelven Blå was the only blue cheese to reach this elite circle.
Spanish judge Ana Belén González Pinos had this to say:
“This is the perfect blue cheese – balanced, sweet, and slightly spicy. I’d eat it for breakfast, lunch, and dinner!”
More Medals for Gangstad
Nidelven Blå wasn’t Gangstad’s only triumph. The dairy also picked up several other honours at the championship:
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Silver – Camembert and Salatost
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Bronze – Edel Blå, Himmelsk Blå, Himmelsk Blå hel, and Granstubben
A true team effort – and we congratulate Astrid and Perry, Maren and Ole Morten, and the entire Gangstad team on this remarkable achievement. All employees from the creamery were present to celebrate the big win.
(Photo: Oi! Trøndersk Mat og Drikke / Sigrid Erdal)
Visit the Farm Shop
Fancy a taste? You can visit the charming farm shop at Gangstad Gårdsysteri:
🕘 Monday–Friday: 09:00–15:00
🕥 December Saturdays (2nd & 9th): 10:00–15:00
You can also find a full list of national stockists for Gangstad cheeses across Norway – so you’re never far from award-winning flavour.
Astrid Aasen – A Pioneer in Norwegian Cheesemaking
The story of Gangstad Gårdsysteri begins with Astrid Aasen, a true trailblazer in Norwegian artisan food. In 1998, she and her husband Perry established Norway’s first authorised farm dairy – despite Astrid being a teacher by training and, remarkably, allergic to cows!
Faced with financial challenges in traditional dairy farming, they chose to innovate.
“We had a farm ideal for grass and milk production, but not enough income to hire help,” Astrid told Horecanytt.no in 2012.
“So in 1996, we stood at a crossroads – give up, or try something new. We knew nothing about cheese! But I read everything I could, took courses, and went on study trips. Perry, an engineer, drew up plans for a dairy. We decided to process our own milk – and became the first authorised farm to do so in Norway.”
Thanks to strong collaboration with TINE and Mattilsynet, the project succeeded – and went on to become a national and international success.
A Legacy Passed On
Today, Astrid and Perry enjoy retirement, while the next generation carries the torch:
👨🌾 Ole Morten runs the farm, with 40 dairy cows
👩💼 Maren, his wife, is now managing director of the dairy
Even in retirement, there’s still work to be done – and the family continues to collaborate closely to keep the legacy alive.
The dairy now employs 12 full-time staff, with an additional 2.5 roles in traditional farming operations.
During the summer, visitors to Gangstad can enjoy not just cheese, but homemade ice cream as well – a sweet innovation that has grown steadily over the past 15 years.
Want to Learn More?
Explore Gangstad Gårdsysteri and the surrounding region through Den Gyldne Omvei – Norway’s “Golden Detour” of local producers, culture, and scenic beauty: 🌐 www.dgo.no/en
Sami culinary traditions
Did you know that the Sami seasons are linked to the reindeer’s migration throughout the year? At Saemien Sijte in Snåsa, you can experience all eight seasons that the reindeer go through.
Eight Seasons and Respect for Nature
The reindeer’s migration is guided by the availability of food—from the lichen of the high mountains to the fresh shoots of the lowlands. This cycle is so important that the Sámi people divide the year into eight seasons: spring-winter, spring, spring-summer, summer, autumn-summer, autumn, autumn-winter, and winter. In Southern Sámi, they are called gïjre-daelvie, gïjre, gïjre-giesie, giesie, tjahktje-giesie, tjahktje, tjahktje-daelvie, and daelvie.
A taste of Southern Sami culture
A Passion for Food and Culture
Kim Tomas Joma, head chef at Saemien Sijte in Snåsa, was raised in a South Sámi family in Røyrvik. Today, he is dedicated to sharing traditional Sámi food culture with modern visitors.
“The year begins in spring – when the reindeer calves are born, and new life stirs,” says Kim Tomas.
He brings not only culinary skill but also deep cultural knowledge to the table at Saemien Sijte, the South Sámi museum, where the café has become a destination in itself.
From Sausage-Maker Dreams to Master Chef
“As a child, I wanted to be a sausage maker,” Kim Tomas says with a smile.
He started cooking alongside his mother at a young age, but his passion deepened during his teenage years.
“When I was in secondary school, my mum was studying. I had to help out at home – and I much preferred cooking over shovelling snow or chopping firewood,” he laughs.
His journey took him through several of Norway’s most prestigious kitchens – including working with Arne Brimi and Eyvind Hellstrøm – before returning to his roots in Trøndelag.
Blending Tradition with Innovation
Tradition evolves, and so does Sámi cuisine. Modern tools and new ingredients have influenced how Sámi food is prepared – but at Saemien Sijte, the focus remains on staying true to cultural origins.
“We always serve a dish with reindeer meat and bake our own laejpie, a traditional Sámi flatbread,” says Kim Tomas.
By honouring traditional methods while embracing seasonal variety and modern techniques, he is shaping a living, breathing food heritage.
A Culinary Journey into South Sámi Culture
In Snåsa, at the heart of Trøndelag, Saemien Sijte invites guests to experience South Sámi culture through food. Each week, Kim Tomas creates new dishes inspired by reindeer herding, foraging, and the seasonal rhythms of Sámi life – offering a unique taste of one of Norway’s oldest living traditions.
Farm shops and local food
Looking for Local Flavours in Innherred?
Take a scenic drive and explore the charming farm shops scattered across the Innherred region – we’ve put together a handy guide to help you plan your next delicious stop!
Just an hour north of Trondheim, you’ll find a treasure trove of locally produced food. Levanger is Norway’s third largest agricultural municipality, and the renowned Golden Road (Den Gyldne Omvei) is a true haven for food lovers seeking authentic taste experiences.
Innherred offers the perfect conditions for growing vegetables and grains, and for producing top-quality meat and dairy. Here, you can enjoy everything from artisan cheeses and cured meats to fresh fruits and seasonal vegetables – all straight from the farm to your plate.
Whether you’re a foodie, a curious traveller, or simply hungry for something local, Innherred’s farm shops are a must-visit!
Summer Farm Adventures
Head for the Hills – and Find Your Bliss!
Breathe in the crisp mountain air, let the kids roam free, and indulge in fresh churned butter and steaming hot sour cream porridge. It’s summer – and it’s seter season in Snåsa!
With over 10 mountain dairy farms (seters) open to visitors each summer, you’ll experience the charm of traditional farm life high in the hills. Meet the animals, taste authentic dairy delights, and feel the tranquillity of nature all around you.
Whether you drive up or hike in, the seter life offers a unique opportunity to immerse yourself in the rural heritage and agricultural traditions of Trøndelag. Discover a peaceful rhythm of life shaped by generations – and create unforgettable summer memories in the heart of Norway’s mountains.
Discover Traditional Summer Farms in Innherred, Trøndelag
Summer in the Mountains – Discover Seter Life in Snåsa and Steinkjer
Experience traditional Norwegian mountain farming – meet the animals, taste authentic dairy products, and enjoy peaceful moments surrounded by stunning landscapes. Below is an overview of charming seters (mountain farms) you can visit in the Snåsa and Steinkjer region.
Holsingseteren – All-Inclusive and Accessible
Location: Snåsa
At Holsingseteren, you’ll experience authentic mountain farming with dairy cows, calves, lambs, piglets, hens, rabbits, cats, dogs, and horses. The fresh milk is turned into cream, sour cream, gomme (sweet cheese spread), yogurt, butter, and thick milk. A highlight is the traditional sour cream porridge with “pligg” and coffee brewed over an open fire in a black kettle.
The seter is wheelchair accessible, with pathways, building access, and adapted restrooms. Visitors are welcome for day trips, overnight stays, or longer holidays in a peaceful and scenic farm environment.
Dravlanseteren – A Tasty Reward After a Short Hike
Location: Snåsa
After an easy 2 km walk, you’ll arrive at Dravlanseteren, ideal for families. Here you can enjoy sour cream porridge, cured meat platters, homemade yogurt, coffee, and traditional pastries. Hot meals can also be pre-ordered. A perfect combination of good food and beautiful nature.
Båsdalvollen – Tradition With a View
Location: Snåsa
After a 1.5 km walk uphill, you’ll reach Båsdalvollen with its breathtaking views of Lake Snåsavatnet and the surrounding mountains. Here, you can witness the making of traditional foods like gomme, yogurt, prim (whey cheese), and ice cream. You might catch the dairymaid in the middle of chores – or join in during milking time. Enjoy a cup of coffee, light snacks, or try the classic “møsbrømlefse” with dessert.
Eggensetra – At the Gateway to the National Park
Location: Grønningen, Snåsa
Eggensetra is located near hiking trails, fishing spots, and paddling areas, and serves as a gateway to the Blåfjella–Skjækerfjella National Park. The farm operates traditionally with dairy cows and calves, and all milk is processed on-site into gomme and cheese as part of daily routines.
In Steinkjer
Hatlingsetra – Flavors, Fun, and Farming
Location: Steinkjer
Steinkjer’s only active mountain farm invites you to enjoy local ingredients, delicious homemade food, and a touch of humor. Alongside the cows and culinary delights, you’ll be entertained by the “Hatlingsetra Knort and Separator Company” – adding laughter and performance to your visit. The seter is open to groups and on select Sundays. For opening times and events, check with local or official sources.
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Taste the nature of Innherred
Meet the people who bring the landscape to life and put food and drink on tables in homes and restaurants across the country – taste the essence of Innherred’s nature!