Tingvoll Sider: A sparkling ode to heritage and craftsmanship

Tucked in the picturesque fjords of Nordmøre, Strupstad Farm is home to Tingvoll Sider – a celebration of farm life, heritage, and the best that nature has to offer. Served with Michelin meals in Trondheim, for instance, Tingvoll Sider offers an exclusive taste of the Norwegian countryside.

When Silje Osnes’ great-great-grandfather Knut Nesje bought Strupstad farm for his son Jon in 1927, he noted the land’s wonderful ability to grow fruits, and how right he was. In addition to the traditional farm activities, the family established a large fruit garden, from which they would pick and sell apples to neighbouring towns. Jon had the apples juiced on the other side of the fjord and brought the liquid gold home to make wine.

Photo: Kristin Solem

As the years passed and other generations took over, the apple adventure was put on the shelf and the tradition was unfortunately lost. That was until 2020, when Osnes decided to re-establish the farm. “My background as a teacher is a world away from farming and cider production, so it’s safe to say that it took some time to re-adjust,” says Osnes, who runs Tingvoll Sider. “But I wanted to start my own business and continue the work of my ancestors, this time with the intention of producing and distributing cider.”

Today, the farm has just over 2,000 apple trees. It’s true craftsmanship, as everything is poured and sealed by hand. In addition, Osnes sells her products at the picturesque farm shop and offers tours and tastings. She describes the work as hard, but incredibly rewarding as the cider has already won prestigious awards and is sold out every year.

Photo: Eline Karlsatter Fladseth/Visitnorthwest

The reason for the high demand is likely the unique flavour. Made from pesticide-free old apple varieties that thrive higher up from the country’s large fruit districts, this cider offers something different. Some of the apple varieties have been unknown to the public for a long time. While they’re not always the best to eat raw, these apples give the cider its special flavour.

Photo: 14safety

The ciders Hustru Gyrid, Gammel-Nesje and Strupstadsider have made a name for themselves on the national market, and Sval, the non-alcoholic sparkling option, has also been received well. Osnes concludes; “I suppose the long-term goal is to make the world’s best cider, but for now, we’ll be happy to get our drinks into yet another Michelin-star restaurant, in addition to restaurant Credo in Trondheim.”

Photo: Kristin Solem

Web: www.tingvollsider.no
Facebook: Tingvoll Sider
Instagram: @strupstadgarden