The dairy, run by the Waagen family, was established in 2003 on the Saghaug farm in the municipality of Tingvoll on Norway's northwest coast. The history of the farm dates back to 1303 and today four generations live there together. Tingvollost produces blue and white mould cheese from pasteurized cow's milk. The cheese is processed in a separate dairy built on the farm in 2006. The adjacent barn was extended in 2009.
Three to four days a week, 700 litres of fresh milk are processed in the vats where the cheese is produced. Tingvoll's cheeses have won national and international awards. In 2016, the company’s Kraftkar cheese was named World Blue Cheese Champion and Best Cheese in the World at the World Cheese Awards in San Sebastián, Spain.