The blue cheese Godbiten has rightly been named one of the world’s best cheeses. The sour cream from Elvira is yellow and thick, straight from the mountain farm, and the perfect companion to flatbread and cured elk meat! I get goat yogurt and Mugnetind from award-winning dairymaid Kathrin at Olestølen.
Along County Road 51 near Beitostølen lies the red Bitibua – a small local food shop that tempts both tourists and locals with extraordinary taste experiences. Here, Alice Gudheim is ready with handpicked delicacies – and not least a world-class blue cheese.
Bitibua is committed to short-traveled, high-quality products, with goat cheese from Veitastrond, Olestølen, and Snertingdal. The latter is especially noteworthy: the dairy is behind a blue cheese that this spring was named the third best in the world at the World Cheese Awards. Made from goat milk from Valdres, it’s a rare product – and a sensational taste experience.
– A Frenchman who tasted it compared it to Roquefort – and claimed the cheese from Bitibua was better, says Gudheim.
Best sellers include brown cheese, white goat cheese, and freshly made lapper (Norwegian pancakes) with sour cream and jam – served straight from the griddle at Bitibua.
Open from the beginning of June through week 40.
Some variation between weekdays may occur.
Alice: +47 971 81 545
