Norwegian cheese slicer12/1/2023 ![]() ![]() You can even find a broad selection of cheese spread. You can try all of the award-winning creations in Norway – and many more! Some are soft and mild. The Gouda-style "Fanaost" won WCA in 2018, while the brown cheese from Stordalen Gardsbruk won silver the same year. Since then, several of our cheesemakers have achieved top placements during the international competition. The great breakthroughĪfter the blue cheese “Kraftkar” won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. You'll find a large selection of Norwegian cheeses in the counters", Bucher-Johannessen says. "If you step into a Norwegian supermarket today, the situation is entirely different. ![]() Some deliver their cheese across the nation through grocery stores, while others have local shops and take part in regional farmers markets. Today, they are among the world's best."įrom Finnmark in Norther Norway to Rogaland in Fjord Norway: More than 110 local cheesemakers produce both white and brown cheese in different shapes and sizes. Local food production also had a boost, which set the stage for local cheesemakers. "The different characteristics of taste were recognised as something extraordinary. But the national taste palette changed in line with the growing popularity of Central European cuisine. This was reflected in the grocery stores, as they only had a rather dull selection of cheeses. This, combined with the pioneer spirit among Norwegian farmers, became the start of a cheese revolution", he explains.īut why now? Before this shift, the Norwegians thought of cheese as something to use as topping on a slice of bread. "People were influenced by Europe and inspired to revive local cheesemaking traditions. For almost a century, this had not been common practice due to the fear of using unpasteurised milk", Bucher-Johannessen says. "Around the year 2000, Norwegian farmers were allowed by law to produce more products than the milk they delivered to the national dairy, including cheese from unpasteurised milk. In his book "Osteglad", which roughly translates to "the love of cheese", Bucher-Johannessen and his co-authors take you through the national cheese adventure. He is a Norwegian author and cheese connoisseur who works as the general manager of HANEN, an organisation promoting the best of the Norwegian countryside. "The answer has three parts: The changes in the Norwegian farming traditions, the changes in the Norwegian taste palette and, last but not least, the fantastic raw materials", says Bernt Bucher-Johannessen. Who would have thought that a small Nordic country would achieve such a remark? Almost out of nowhere, “Kraftkar” from Tingvollost became the first Norwegian cheese to win the World Cheese Awards 2016. ![]()
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