Farm-made in Pello, Finnish Lapland
Farm-fresh dairy, made close to the cows.
Raw and pasteurised milk, cultured yoghurt, handmade butter, fresh cheeses, Arctic Kiss coconut cheese spread and seasonal small-batch creations — made from the milk of our own Holstein cows on our family farm.
Discover our dairy
Milk as it should be
Real milk begins with knowing the animals behind it.
Sisuvalo is a small family farm in Pello, above the Arctic Circle. Our dairy is not separated from the herd: the cows, the milking, the processing and the farm shop are all part of one transparent, local chain.
We know our cows as individuals. Their health, behaviour, appetite and comfort are observed every day, not only through numbers. Their milk naturally changes with the cow, the season, the feed and the stage of lactation. We see that variation as part of real farm milk.
Our goal is not to make every litre look anonymous. It is to handle good milk carefully, transform it in small batches and let customers understand where their food comes from.
Our evolving dairy range
More than a bottle of milk.
Our selection follows the milk, the season and the time required by each recipe. Some products are everyday staples; others appear only as limited batches. Current availability is always shown in the farm shop.
Milk from our own Holstein cows
Bottled farm milk with a direct connection to the herd and the place where it was produced.
- Raw cow’s milk
- Pasteurised cow’s milk
- Standard 1-litre bottles
- Larger quantities by pre-order when available
Yoghurt and cultured milk
Slow, small-batch cultured products with a naturally creamy texture and clean dairy flavour.
- Natural farm yoghurt
- Seasonal flavoured yoghurt
- Drinking yoghurt
- Cultured milk specialities when available
Traditional farm butter
Handmade from the cream of our own milk, produced in manageable batches rather than on an industrial line.
- Farm butter
- Cultured butter in selected batches
- Herb or seasoned butter
- Fresh cream products when available
Fresh, creamy and savoury
Soft farm cheeses made to be enjoyed fresh, plain or with carefully selected flavours.
- Arctic Cream Cheese
- Natural cream cheese
- Nordic herb cream cheese
- Seasonal savoury cream cheese
- Fresh farmhouse cheese
Arctic Kiss
Our sweet coconut cream cheese spread: creamy farm cheese with coconut and sugar, made as a small-batch treat from our own cow’s milk.
- Sweet Coconut Cream Cheese Spread
- Made from cow’s milk, coconut and sugar
- For bread, pastries, desserts or simply by the spoon
- Other sweet seasonal cheese creations
From young cheese to aged batches
Our cheese work continues to develop with the herd and our dairy. Different styles require different cultures, handling and time.
- Young farmhouse cheese
- Grilling cheese
- Semi-hard cheese
- Hard and aged cheese
- Lapland cheese selection boxes
Our refreshing whey drink
Cheese-making leaves us with whey: light, tangy and too valuable to treat as waste. We turn selected batches into a refreshing farm drink.
- Farm whey drink
- Seasonal fruit or herb flavours
- Limited batches following cheese production
- Whey-based kitchen experiments and future products
Small batches that follow the farm
A small dairy can create products that would never fit a large factory. We use that freedom thoughtfully.
- Limited flavour editions
- Holiday and gift selections
- Cheese tasting boxes
- New products while recipes are being developed
For families, kitchens and courses
Larger containers or pre-orders may be possible when milk volume, production and food-safety requirements allow.
- Larger milk orders
- Yoghurt for groups or kitchens
- Cheese selections
- Advance enquiry required
Two ways to buy our milk
Raw or pasteurised?
Both begin with the same milk from our herd. The difference is the heat treatment, the food-safety profile and how the milk should be handled at home.
Raw milk
Raw milk has not been heated above 40°C or treated in an equivalent way. Nothing is removed or added; it is cooled after milking. Because it is not pasteurised, careful hygiene, rapid cooling, testing and an unbroken cold chain are essential — but they cannot guarantee the absence of pathogens.
- Collected directly from the farm by the customer
- Keep at no more than +6°C during transport and storage
- Use only by the use-by date printed on the bottle
- Our standard use-by period is no more than two days from handover
- The Finnish Food Authority recommends heating before use
Pasteurised milk
Pasteurisation uses controlled heat treatment to destroy most disease-causing microorganisms and improve keeping quality. It gives customers a familiar, versatile farm milk while retaining the direct connection to our own herd and on-farm production.
- Heat-treated in our dairy
- Suitable for drinking, cooking, baking and cultured products
- Keep continuously refrigerated according to the label
- Follow the batch-specific use-by date
- Natural variation between batches may still occur
The herd behind the milk
Movement, fresh air and individual care.
Our cows are not kept permanently tied in one place. They can move freely and have access to a year-round outdoor paddock. During the short, bright Lapland summer, pasture adds grass, space and the natural rhythm of grazing.
The herd is brought home twice every day for milking. This routine gives us regular, close contact with every animal and helps us notice changes early. Calm handling matters: the way a cow feels affects both her wellbeing and how comfortably she can be milked.
The cows can choose how they stand, rest and interact within the herd.
A year-round paddock, with additional pasture grazing in summer.
Early contact is part of our herd philosophy, with care adapted to individual needs.
Every animal has a name, a history and behaviour we learn to recognise.
From milking to farm shop
A short chain with clear responsibility.
Producing milk on the farm also means accepting responsibility for every stage: animal health, milking hygiene, cooling, processing, packaging, labelling, storage and customer information.
Daily herd care
We observe the cows, their movement, appetite, udders and general health as part of everyday herd management.
Milking twice daily
The cows return home morning and evening. Clean equipment, clean udders and careful routines are fundamental.
Cooling and processing
Milk intended for sale is filtered, cooled and kept within the required cold chain. Selected milk is pasteurised or transformed into dairy products.
Small-batch release
Products are packed, labelled, stored cold and released in traceable batches. The farm shop is replenished according to production.
Quality is a system
Careful work before, during and after milking.
Good dairy products do not begin with a recipe. They begin with healthy animals, clean milking, reliable cooling and disciplined handling. Raw milk requires particular care because there is no pasteurisation step to reduce microbial risks.
Our own-check routines cover cleaning, temperatures, cold-chain control, traceability, ingredient and allergen information, and corrective actions. Milk and herd testing are carried out according to applicable requirements. If veterinary medicines are needed, withdrawal periods are respected and treated milk is kept out of food production.
Testing and good results reduce risk; they do not make raw milk sterile. That is why honest customer information and correct handling at home are also part of our food-safety work.
Our organic journey
In organic conversion — transparently stated.
Sisuvalo is moving through the supervised organic conversion process. This is a real change in how land, feed, animals and records are managed, but conversion is not the same as finished organic certification.
Until every applicable conversion period and control requirement has been completed, our milk and dairy products are not marketed as certified organic. We will use organic claims and the organic logo only when the products are legally eligible.
In the meantime, customers can still ask what the cows eat, where the forage comes from and how the herd is kept. For us, transparency is more useful than a vague green promise.
Finnish organic production rulesImportant customer information
Raw milk: enjoy it with full information.
Raw milk is a minimally handled food, but “natural” does not mean risk-free. Even milk produced with careful hygiene can contain microorganisms that cause illness. The following guidance is part of responsible raw-milk sales.
Finnish Food Authority recommendation
Use raw milk as soon as possible and only after heating, or in foods that will be thoroughly heated. Children, older people, pregnant people and anyone with a serious underlying illness or weakened immunity have a higher risk of severe illness from unheated raw milk.
Use a clean, tightly closing, food-safe container or one of our prepared bottles. Transport the milk home promptly, preferably in a cool bag.
Refrigerate immediately and maintain the cold chain. Time at room temperature can rapidly shorten safe keeping time.
Raw milk must not be used, sold or served after its use-by date. Smell or appearance cannot reliably reveal every pathogen.
Follow the authority recommendation to heat raw milk before drinking or use it only in food that will be thoroughly cooked.
Keep bottles, caps, utensils and refrigerator surfaces clean. Do not pour unused milk back into the original bottle.
Read the bottle information before use. If you are unsure whether raw milk is suitable for you, seek advice from your healthcare professional.
Official guidance: Finnish Food Authority raw milk FAQ.
Storage and shelf life
The label on each batch is decisive.
Shelf life depends on the recipe, heat treatment, acidity, moisture, packaging, hygiene and storage temperature. We therefore do not publish one invented number for every yoghurt, cheese or drink. Each batch carries the appropriate date and storage instructions.
| Product | Date marking | Storage | What it means |
|---|---|---|---|
| Raw milk | Use by | Maximum +6°C; unbroken cold chain | Our standard use-by period is no more than two days from handover. Do not consume after the printed date. Heat before use. |
| Pasteurised milk | Batch-specific use-by date | Refrigerate as stated on the bottle | Follow the bottle date and instructions. Consume promptly after opening and avoid leaving the bottle warm. |
| Fresh and cream cheeses | Usually use by | Keep refrigerated, normally at max. +6°C unless labelled otherwise | High-moisture fresh products are perishable. Do not use after the printed use-by date. |
| Yoghurt and cultured products | As stated on the pack | Keep refrigerated according to the label | The exact date is based on the recipe, process and batch-specific shelf-life controls. |
| Whey drink | Use by | Keep refrigerated according to the label | Treat as a fresh drink. Keep cold and use within the printed period. |
| Butter | Best before or as marked | Refrigerate and protect from odours | “Best before” concerns expected quality when correctly stored; always assess the product and follow the package instructions. |
| Semi-hard and hard cheese | Best before or as marked | Refrigerate as stated on the pack | Keeping time varies greatly with moisture, maturation, rind and packaging. The individual product label is authoritative. |
A “use by” date is a safety date for microbiologically highly perishable foods and must not be exceeded. A “best before” date primarily indicates the period during which correctly stored food retains its expected quality. See the Finnish Food Authority date-marking guidance.
Buying from the farm
Fresh dairy, available through our self-service shop.
Our farm shop is designed for simple local pickup. Fresh milk is replenished twice daily, subject to the herd’s milk supply and current production. Other products appear as batches are completed.
-
Check availability.
See the current selection online or in the farm-shop refrigerator. -
Choose your products.
Read the product label, ingredients, allergens, date and storage instructions. -
Pay in the self-service shop.
Available payment options may include card, Apple Pay, Google Pay, MobilePay and cash as displayed at the shop. -
Keep chilled.
Take refrigerated products home promptly and maintain the cold chain.
Raw milk must be collected from the farm by the customer; we do not ship it. Our reusable Sisuvalo glass bottles carry a refundable €2 deposit. Follow the return instructions displayed in the shop.
View the farm shopQuestions customers ask
Farm-fresh dairy FAQ
Are all the products on this page available every day?
No. Milk volume, seasonal changes, production schedules and cheese maturation all affect availability. The farm shop shows what is ready now.
Is your milk certified organic?
Not yet. Sisuvalo is in the supervised organic conversion process. We do not market our dairy products as certified organic until all applicable conversion periods and requirements are complete.
What is the difference between raw and pasteurised milk?
Raw milk is cooled but not heat-treated above 40°C. Pasteurised milk has received controlled heat treatment that destroys most disease-causing microorganisms and generally improves keeping quality.
Can children or pregnant people drink raw milk?
The Finnish Food Authority recommends that raw milk be used only after heating. Children, older people, pregnant people and those with serious underlying illness or weakened immunity have an increased risk of severe illness from unheated raw milk.
Why can milk look or taste slightly different between batches?
Real farm milk naturally varies with the individual cows, feed, weather, season and stage of lactation. Variation does not replace food-safety controls, but it is a normal part of milk from a living herd.
Why do some products use “use by” and others “best before”?
“Use by” is used for microbiologically highly perishable foods and must not be exceeded. “Best before” primarily describes expected quality when the unopened product has been stored correctly.
Where can I find ingredients and allergens?
The exact recipe, ingredients, allergens, net quantity, nutrition information where required, storage instructions and responsible producer information are provided on the product page and/or package. All our dairy products contain milk; other allergens depend on the recipe. Mandatory food information on purchasing pages is supplied in the language or languages required for food distance selling in Finland.
Can I order larger quantities?
Sometimes. Larger milk, yoghurt or cheese orders require advance agreement and depend on production, packaging and food-safety requirements. Raw milk still has to be collected from the farm.
Do you deliver dairy products?
Our current model is local pickup from the Sisuvalo farm shop. Raw milk is not shipped and must be collected from the farm by the customer.
What happens to the whey from cheese-making?
We aim to use more of every litre. Selected whey becomes our refreshing whey drink or is used in further farm-kitchen development rather than automatically being treated as waste.
Food-safety guidance on this page follows current information from the Finnish Food Authority. Product labels and instructions in the farm shop remain decisive for each individual batch.
Local food from Lapland
Meet the milk, the products and the cows behind them.
Visit our self-service farm shop in Pello for fresh dairy made on our family farm. Availability changes — the connection to the herd does not.