THE NORWEGIAN
CHEESE REVOLUTION

And the winner is ... Tingvollost!

Almost out of nowhere, “Kraftkar” from Tingvollost became the first Norwegian cheese to win the World Cheese Awards 2016. Who would have thought that a small Nordic country would achieve such a remark?

"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.

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. 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.

"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. For almost a century, this had not been common practice due to the fear of using unpasteurised milk", Bucher-Johannessen says.

"People were influenced by Europe and inspired to revive local cheesemaking traditions. This, combined with the pioneer spirit among Norwegian farmers, became the start of a cheese revolution", he explains.

The cheese rookie

But why now? Before this shift, the Norwegians thought of cheese as something to use as topping on a slice of bread. This was reflected in the grocery stores, as they only had a rather dull selection of cheeses. But the national taste palette changed in line with the growing popularity of Central European cuisine.

"The different characteristics of taste were recognised as something extraordinary. Local food production also had a boost, which set the stage for local cheesemakers. Today, they are among the world's best."

From Finnmark in Northern Norway to Rogaland in Fjord Norway: More than 110 local cheesemakers produce both white and brown cheese in different shapes and sizes. Some deliver their cheese across the nation through grocery stores, while others have local shops and take part in regional farmers markets.

"If you step into a Norwegian supermarket today, the situation is entirely different. You'll find a large selection of Norwegian cheeses in the counters", Bucher-Johannessen says.

The great breakthrough

After the blue cheese “Kraftkar” won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. Since then, several of our cheesemakers have achieved top placements during the international competition. The Gouda-style "Fanaost" won WCA in 2018, while the brown cheese from Stordalen Gardsbruk won silver the same year.

You can try all of the award-winning creations in Norway – and many more! Some are soft and mild. Others really pack a punch. You can even find a broad selection of cheese spread.

The raw materials from Norwegian farms are some of the best. With the regional variations in taste, you can experience the different parts of the country by your taste buds.

In his opinion, cheese made with this milk is a must-try when you come to Norway.

"This milk is called 'stølsmelk', and it is more tasteful. It's also more yellow thanks to the content of beta carotene. That's the reason why Norwegian cheeses sometimes are referred to as 'yellow cheese'", he explains.

Visit a Norwegian cheese farm

To discover your favourite cheese, visit a local cheese producer, or ysteri as we say. You can, for example, pop by Hol Ysteri in Hallingdal, where they sell several award-winning cheeses from the region. Other ysteri with internationally acclaimed cheeses are Gangstad gårdsysteri and Tingvollost in Trøndelag. Last but not least, Avdemsbue in Lesja is well worth a visit – a part of the building even has the shape of a cheese!

Norway also has several urban cheese producers. Check out Winther at Aker Brygge in Oslo or Stavanger Ysteri in the Stavanger region.

Several local farms also welcome visitors, so you can see, taste and learn about Norwegian cheese heritage. You can also enjoy fun farm activities and pet animals. If you fall in love with the cosy atmosphere, book a farm stay! Or at least bring home some treats from a farm shop.

If you come to Norway in summer, check out the mountain farms where you might be able to taste our beloved brown cheese.

Hot tip: check out Norsk Gardsost's interactive map, which shows local cheese farms and creameries in Norway.

What should you drink with cheese?

With the cheese revolution came the need for appropriate drinks to get the perfect taste. In Norway, there are long traditions for craft beer production. New microbreweries continue to enter the scene, and they are collecting international awards. Still, it's not only beer that goes well with cheese. The popular Norwegian cider is a great alternative.

“Sweetness is essential, regardless of what drink you choose. But when it comes to Norwegian beer or cider, it is just as good as white wine,” Bernt Bucher-Johannessen says.

He does have one warning though.

“Stay away from drinks containing a lot of acids when eating blue cheese. If not, it might turn into a bad experience”, he concludes.