We do not imply to be tacky, however the label designs for Stavanger Ysteri makes playful really feel grownup with their fantastical illustrations. These luxurious cheeses do not resort to flashy colours or design methods to wow their costumers. As an alternative, they depend on varied scenes that inform the story of how these cheeses are supposed to be loved on this planet.
These lovely designs are made all of the extra cool once you study they have been crafted by an all-female staff.
Stavanger Ysteri is an city cheese manufacturing unit within the industrial metropolis of Stavanger, on the west coast of Norway. By solely utilizing uncooked milk, Lise Brunborg honours the normal recipes handed down by means of generations and brings to life the “terroir” of the milk. Lise’s strategy to cheesemaking combines custom and science, which positions her on the forefront of a rising motion in the direction of native, natural meals manufacturing. By bridging chemistry with a aware connection to nature and farming, Stavanger Ysteri belongs to the way forward for meals.
In recent times, Lise has established herself as one of many entrance runners of artisanal cheesemaking in Norway, and her cheeses are utilized by the perfect eating places within the nation. 5 years in, she felt that her identification, packaging and web site wanted to align with the standard of her merchandise and mirror her status. We have been instantly fascinated by her ardour and impressed by her mission to create a greater future for the subsequent generations of cheesemakers. As each custom and innovation is essential in Lise’s imaginative and prescient, we needed to showcase this by means of a private narrative that would turn into an integral a part of the branding. We created a visible universe for Stavanger Ysteri that’s impressed by Lise’s curiosity in mythology, philosophy and nature.
The act of fermenting meals lets us have interaction with a dimension of our world that we can not see with our naked eyes. It’s concerning the function of the helpful microorganisms with which we dwell in symbiosis. Earlier than we knew what fermentation was, we attributed it to magic. Now that we all know, we are able to nonetheless be in awe at how superb and pure the work of those microorganisms actually is. To echo this course of, we selected an illustration model that’s composed of small natural strokes, that on the identical time feels humanist and scientific. Debora Szpilmans illustrations elegantly convey these qualities. We selected a pure white background, as an ode each to the milk and to the lab, the place every little thing is clear and ceremonial.
Fønix is a blue cheese, “the star” and the primary cheese that Lise produced, marking the start of her journey. Fønix has had a dish of its personal on the 3 stars Michelin Restaurant Maaemo. It’s named after the Phoenix — the mythological fowl that’s cyclically reborn from the ashes of his predecessor. It symbolizes a brand new begin and is related to fireplace and the solar. One legend says that choosing up a burning feather means to take a problem — the one which Lise feels she took when beginning the cheese manufacturing unit. We couldn’t keep away from noticing that she additionally has a fantastic, nearly actual measurement, Phoenix standing on a department tattooed on her arm. A narrative began to emerge once we linked the symbolism of Phoenix to one of many Aspen timber, tattooed on her wrists, additionally a logo of rebirth and transformation.
The tree trunk with sprouting leaves is a logo of Lise’s connection to the neighborhood of Stavanger — being rooted within the metropolis, in addition to being a part of the brand new “sprouting” meals scene. The mark is a nod to the town’s coat of arms — a department with three leaves, and an older model of the town emblem, nonetheless seen in some classic sardines labels. The tree trunk represents historical past, nature and custom. The sprouting leaves symbolize new life, innovation and an unbiased spirit.
This collaboration has allowed us to work with an inspiring female-led firm. As each the trade of meals and the design career remains to be scuffling with equal illustration, we have been comfortable to help Lise’s alternative of an all-female staff, selecting all feminine companions for this mission.
As Stavanger Ysteri’s merchandise are preserving and enhancing the native expression (terroir) of the uncooked milk, we seemed for a standard, but distinctive, labelling system. This materialized as a set of two sizes of spherical labels – one frequent for the reduce items and small cheeses, and a much bigger one with tailor-made illustrations for every cheese wheel. The labels are printed on uncoated self-adhesive paper, with a one color print and a typical spherical embossed emblem, all paired with a hand-applied color coded sticker carrying the identify and cheese sort. The identify tags have a further debossed texture and embossing of every identify, to distinction with the extra sober spherical labels.
The illustration model, typographic remedy and the small touches of colours are connecting the product vary. The colours are impressed by completely different visible attributes of the cheeses themselves — blue for the mould within the Fønix, pink because the “pores and skin” of Pan and heat brown because the stout beer used to clean Konrad. The three foremost illustrations are impressed by the story behind every identify, and the method of every cheese. A stability between mythology, magic and conventional parts of cheesemaking are referenced in every illustration. The trembling, tough edges of the illustrations seize the richness and dwell nature of the uncooked milk with a reference to each the molecular and the seen transformation of the milk when curdling. The typography is a mix of a serif font influenced by the Arts and Crafts motion and a sans serif that provides a clear, pleasant and fashionable contact.
All of it begins with milk. Like a clean canvas, the milk can remodel into a large number of tastes and textures. Stavanger Ysteri will get their uncooked milk delivered recent day-after-day from Leikvoll Økologiske Gard, an natural milk producer simply 20 minutes from the manufacturing unit. Being unpasteurized, the milk has character and is alive, permitting the terroir to totally specific itself. Fermentation is an age-old approach and time honoring course of that permits creating any form of cheese.
Previously years, the town of Stavanger has had a rise in progressive meals producers and eating places, taking on previous buildings to create one thing new. Based in 2015, Stavanger Ysteri is situated within the centre of what was as soon as the guts of the town’s fish canning trade. Being an city cheese manufacturing unit, her story isn’t one of many farmer within the countryside that makes artisanal cheese from the milk produced by her animals. Her background is in science, with physics and a Masters diploma in chèvre. Opening a cheese manufacturing unit in the course of the town, she’s providing a window into modern ecological agriculture in Norway. This allowed us to painting a unique story than the traditional imagery of the cheesemaker within the countryside — hers felt extra like that of a chef, creating beautiful style experiences from high-quality produce.
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