Rausjødalen Dairy

[5] The initiative to start a dairy in the Raudsjø Valley was led by Jon Simensen Grue (1804–1891), a farmer, teacher, and sexton, and Ole Jonsen Berg (1829–1908).

The Norwegian Society for Development contributed loans to buy the land where the dairy would be located.

[3] The Raudsjø Valley lies high in the mountains, at an elevation of 900 meters (3,000 ft),[7] and is difficult to access.

[8] There were some problems at the beginning, but eventually the cheese making worked out well for Hiestand and the nine others caring for the cows and processing the milk.

[8] Most of the cheese was sold in Christiania, and some in Trondheim, the butter was traded locally, and the whey was distributed among the shareholders.

[9] During the winter, Hiestand offered guidance in caring for livestock in the village, for which he received favorable reports.

[8] Hiestand left his position in the spring of 1858, and another was scheduled to take over main responsibility, but there were no additional operating seasons at the dairy.

It is possible to drive into the Raudsjø Valley during the summer via a 13-kilometer (8.1 mi) toll road that starts at Brydalen in the municipality of Tynset.