Melkebruk med ku og geit og eget meieri og støl
Møre og Romsdal
English: Brubekken is a smal dairy farm at the north west coast of Norway. We have goats and cows and make cheese, butter and cream from all the milk we produce.
We got 8 cows and 20 goats. During summertime (2 months) we move into the mountains where we live with our animals at our summerfarm in Torbudalen.
We also got some chickens and some vegetablers. Everything we produce we sell at local markets and a few shops.
Our philosophy is agroecology. We produce everything based on local renewable resources.
The farm is 50 m close to the sea....and we have always a lot of fish on the dinner table.
The reason why I focus on agroecology is that I have been working for 10 years with La Via Campesina with foodsouverenity and agroecology. We like to think global ....and act local.
Im about to give the farm to a younger generation but I will still be here to help and to teach the new farmer,
Stein Brubæk
Norsk: Jeg heter Stein og driver et lite gårdsbruk med ku og geit, eget meieri og egen støl om sommeren. Jeg foredler alle gårdens produkter av melk, kjøtt og grønsaker for direkte salg til forbrukere. Ost, smør, rømme, kjøtt fra ku og geit, spekepølser, egg og litt grønsaker. Jeg driver etter agroøkologiske prinsipper. Jeg er i ferd med å overføre gården til en ny driver, en ung mann på 21 år. Vi har hver vår leilighet i gårdshuset og vi har plass til flere. Ikke minst har vi behov for å omgås andre siden vi bor ganske isolert. Det er alltid fint å dele på arbeidet, matstellet og meninger om mangt med andre. Jeg synes det er svært interessant å formidle norske landbruks og mattradisjoner til folk fra andre kulturer. Tenk globalt.....handle lokalt.
Det er melking av ku og geit morgen og kveld. Siden vi foredler av rå melk er det nesten hver dag en type foredling. Vi yster kvit ost og vi koker brun ost. Vi separerer kumelk og lager rømme og kinner smør og vi lager gammelost av skummamelka.
Hver torsdag er det Reko-utlevering. Enten i Molde, Kristiansund eller Ålesund. Mange lørdager er det Bondens Marked i Trondheim.
Så er det selvsagt arbeide med innhøstning av gress, grønsaker, frukt og bær. I juli og august flytter vi til Torbuvollen, og bor på setra i ca 2 mnd med ku og geit.
Vi starter med frokost kl 06,00. Formiddagsmat ca kl 10 etter at melking, rydding og foring av dyra er unnagjort. Lunch ca. kl 13 og middag etter kveldsmelking ca kl 19.
Om sommeren kan jeg tilby eget lite hytte med oppholdsrom og 2 soverom ca 30 m unna hovedhuset. Men det er også mulig å ha eget soverom i hovedhuset som har 3 bad og to kjøkken.
Mye av våre interesser er knyttet til naturen vi bor i. Her er rike muligheter til å fiske, gå turer både sommer og vinter. Vi jakter også.
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Learning opportunities
Vegetable farming
Fruit or nut farming
Poultry farming
Cattle farming
Sheep or goat farming
Dairy farming
Aquaculture
Wild foraging
Cheesemaking
Vegetable or fruit preservation
Methods or systems
Aquaponics
Host type
Production farm
120
Hectares
|
296.5
Acres
Stein
Member since 2024
Languages spoken:
English, German
Sun
Mon
Tue
Wed
Thu
Fri
Sat
Response rate: 100%
Response time: typically within 1 day
Møre og Romsdal
Oppdal og buss til Sunndalsøra eller Molde flyplass
Reviews
Caroline
France
•
February 2026
Stein welcomed me and my 12-year-old son on his farm in the middle of the winter. He has a lot to share and knowledge to pass on, whether it is about the history of Norway, agricultural policies or the story of his family who lives on the farm since 1650..! His political responsibilities in "La Via Campesina" land workers international union, on top of the farm work, make him very busy and there is lots you can do to help.
Between the animal care and the transformation of milk into butter or into "Brown cheese" (Great Norwegian speciality), the discovery of his family's traditional dishes and the environment of the fjord, it was a really meaningful and interesting experience.
The employee who works on the farm is very nice and has integrated us well into his tasks. The farm is located in an incredible environment, on a fjord between the mountains, where one can walk Kaysa, his lovely haunting dog.
Stein also invited us to discover cross-country skiing and net fishing with him, but unfortunately we had to leave the farm earlier than expected for health reasons.
Thank you Stein for sharing so many things and allowing us to discover all that!
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Peter
United States
•
November 2025
Stein is a great host!! He’s very welcoming and an expert in his craft. If you have any questions to ask him about Norway, customs, agriculture, cheese making, or anything else, just ask. Stein is a great conversationalist and embodies what it means to be a WWOOF host.
My time was in late October to November. I helped clean the barn, a twice daily event, went fishing, hiking, went to market with him, and more.
He has a good sense of humor too!
If you’re looking for a barn on a fjord, this is your spot
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Billy
Belgium
•
September 2025
Stein is very knowledgable in farming as well as other topics like history, politics and culture. You can just throw all the questions you have on him and he will give you a satisfactory answer or explanation to it. He also has a very good sense of humor which I grew to be fond of.
There is a main farm and a summer farm and I have spent my time alternatively between the 2 farms. On the main farm which is located at the fjords at sea level, it is more relaxing there as all the animals are on the summer farm. I made butter and packed it, cleaning and some miscellaneous tasks. I would say that the days spent on the summer farm is to relax from the days on the summer farm.
And then the summer farm. The summer farm is located about 800m above sea level on the inland mountains, a 45 minutes drive from the main farm. Every summer the animals will be brought up here for 2 months and they are free to roam and graze at the mountains. The lifestyle here is very primitive. We used fire wood for heating, solar panel for lighting and some charging and a generator for milking at the barn. We milked the cows and goats twice per day, at 7am and 5pm. After the morning milking session, the animals are released to roam freely. In between the 2 sessions, we made white/ brown cheese and sour cream.
Due to text limitation for reviews, I will unfortunately end it here. There is so much more I could share but I do not want to give any more spoilers. The rest is for you to discover :]
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