Ever since the blue cheese 'Kraftkar' was voted the world's best cheese in the World Cheese Awards 2016, Norway has cemented its position as a cheese destination. When Norwegian producer Ostegården won gold for its 'Fanaost' in the 2018 awards in Bergen, the country grew in popularity as a destination for cheese lovers.
UPNORWAY has curated three trails for cheese loving visitors to follow.
Trøndelag Cheese Trail: Located in central Norway, one of the country's most fertile regions. The trail takes in the food hub of Trondheim; the scenic Inderøy Golden Route and Tingvoll dairy farm, producers of the World Champion Kraftkar cheese.
Oslo Cheese Trail: Norway's capital is known for its green spaces and panoramic fjord views. The trail introduces the Norwegian cheese revolution before heading to country towns Thorjornrud and Granavolden.
Lofoten Cheese Trail: Lofoten is an archipelago known for its dramatic scenery. Visitors meet a family of Dutch origin who make cheese from biodynamic milk and can get hands-on experience in making goat's cheese. Taste cheese with a tang of seaweed and have lunch with the family. At Hattvika, listen to local storytelling while enjoying a festive plate of stockfish, a local speciality and visit the boutique Aaland Farm and dairy where several different types of goat's cheese are made. These award-winning cheeses include a unique brown version.
About Up Norway:
Established in 2016 with a mission of delivering high quality and uniquely Norwegian experiences; the best hosts; local food and drink; a sustainable approach and a seamless journey that opens up new perspectives. Up Norway have sourced partners who share these core values. The company takes pride in offering experiences off the tourist trail and offers access to sites and stories that otherwise would be a challenge to discover. Their love and enthusiasm for Norway shine through the experiences offered. They'put guests in touch with native Norwegians who take pride in serving local cuisine, showing off their culture, from music, art and architecture to winter sports. From Viking ancestry to modern democracy, Up Norway tells the story of what has shaped today's successful, happy society based on trust and equality.
Recipe Video for the Consorzio del Parmigiano Reggiano. Partnered with Film Infinity.
Parmigiano Reggiano cheese or 'Parmesan' is one of the world's oldest, richest cheeses, still produced today as it was nine centuries ago. Totally natural, it is the only cheese with such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a superior product - It takes 16 litres of milk to produce one kilogram of cheese!
The World Cheese Awards will visit Italy for the first time, taking place in Bergamo on 18 October 2019, as part of the city's annual FORME cheese festival. The news will see the planet's largest cheese-only competition join a four day celebration of cheese in the Medieval heart of Bergamo.
Following an epic edition of the World Cheese Awards last year in Bergen, where records were broken with 3,472 cheeses from 41 different countries being judged in a day, the 32nd edition will be staged in the Capitale Europea dei Formaggi. This year's line-up is set to be bigger and more diverse than ever before.
As Bergamo plays host to the international cheese community, the World Cheese Awards will shine a spotlight on Lombardy's culinary culture, giving the region's producers an opportunity to showcase their food and drink on a world stage. The FORME festival itself features tastings, panel discussions, training sessions, markets and an exhibition of all 50 Italian DOP cheeses.
John Farrand, MD Guild of Fine Food, organisers of the World Cheese Awards said; “The World Cheese Awards is extending its international reach year-on-year, so it's important for us to partner with like-minded organisations that understand the power and potential of this global cheese gathering. Uniting with FORME feels like a natural fit for us and we're honoured to bring the competition to Bergamo in 2019, a beautiful city with a wealth of cheese heritage."
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk