Salvatore and the fresh mozzarella cheese made in Norway

salvatore scocozza
mavugliola masseria

Jevnaker is a small town in Norway located at few kilometers north of Oslo. Six thousand souls including Salvatore, born in a small town near Matera in italy, who, about three years ago, decided to move to Norway bringing with him the passion and professionalism gained in dairy production.

Salvatore studied Animal Production at the University of Bari and after a trip to Scandinavia fell in love with its exotic landscape and decided to settle in Norway bringing with him the expertise necessary to pioneer a new activity in this country: the production of fresh mozzarella, stracciatella and burratine

Such opportunity was given to him by the owner of a beautiful hotel, the
Thorbjornrud Hotel which combines in a unique and singular way a flourishing production of local cheeses and meats to the standard hotel activity.

Thorbjornrud Hotell, Jevnaker NORVEGIA

The mozzarella is appreciated by the Norwegian consumer, who generally prefers soft fresh cheeses to aged and hard cheese; mozzarella is commonly found on supermarket shelves at the “affordable” price of approx. 300 Norwegian krone/kg, equivalent to about 30 euros/kg. Our Scandinavian friends were not used to eating it fresh: so it is thanks to Salvatore and Olav Lie-Nilsen, the owner of the Thorbjornrud hotel, that nowadays this product will be found freshly-made on the restaurant tables.

The production of mozzarella at the Thorbjornrud Hotel is made either manually or supported by an industrial machine purchased in Italy. In addition the hotel produces cacio ricotta cheese, which has found immediate success in the Italian restaurants of Oslo, currently the largest consumers of what it is produced by the hotel.

Thorbjornrud Hotel, is a commendable example of sustainability that integrates in a single hotel, receptivity, cheese and meat production and the excellent cuisine of the Norwegian tradition proposed by the same restaurant of the hotel. A modern vision of hospitality that especially for rural areas like Valle d’Itria is a model to be inspired by.