The thing I like the most about working for an agency like Sitrus is the possibility to learn a little about a lot of subjects. One day it’s about trying to understand why laminated wooden beams reduce the perils of fires in buildings. The next day it’s about trying to grasp what an actuary working for an insurance company actually does. (I can’t tell you now since I haven’t quite sorted it out yet.)

And the third day, I get to put on my heavy Blundstone boots and step right into the heart of Swedish milk production: The Ösarp Farm in Halland supplying milk for Kvibille’s cheese production. And as a bonus I learn that the farm is located right across Blåkulla on the other side of river Lagan. So now I know where all the witches go during Easter. (Blåkulla is the place where the devil held his Earthly Court during a witches Sabbath according to old Swedish folklore.) Maybe not really useful knowledge for everyday work, but who knows?

But before going to the farm I get to see the Kvibille Dairy. Or Cheesery depending on whom you talk to. We talked to Roger and Roland who have been making cheese since the stone age. Well maybe not quite that long.

At the Kvibille Dairy they make Swedish cheddar cheese and white mold cheese in a number of varieties. But they are all made by people who share a passion for the cheesemaking craft.

And if you ask consumers why and when they buy Kvibille they frequently answer: When I wish to add a bit of silver lining to my everyday life.

A man who has added quite a lot to his everyday life is Åke, the farmer at Ösarp. He started out his farming career with only 30 cows. Today he has 1.277 cattle on the farm. 500 of them are milking cows, the rest a mix of calves, heifers, cows on holiday (not being milked at the moment for various reasons) and bulls. We also met a cat but he is probably not counted in the total amount.

It seems that Åke and his wife Anna-Karin know what they are doing. When they took over Ösarp there were only 200 cows and the farm was quite run down. Today everything is neat and tidy, even the cow stables. Plenty of room for the cattle and a substantial increase in milk production. A large Mercedes is also parked in front of the impressive estate. The whole farm exudes prosperity and a good life for both man and beast.

For us office workers who normally stare into our computers it definitely feels like a fringe benefit to hear all of Åke’s stories about the obnoxious Maja (cow No 0976), milk protein and ups and downs over the years.

But it’s not only a bonus. It also a necessity in order for us to understand the subject we are creating content around. It’s not enough to just read about it, neither on paper nor on the screen. Sometimes you have to go out into the world and touch, smell and taste the reality we are trying to describe.

A good summary of the visit to Halland would therefore probably be Everyday Lyxury for desk jockeys.