Bo Jensen, a pastry chef turned cheese maker, is a producer of hand-crafted fresh goat cheese located on a farm in Aurenes, in the Southwest of Norway. He ensures his fresh products by using only unpasteurized goats milk from the farm he produces on. Jensen has only been in business for 5 years; however, his cheese has won at least three national awards for its superiority, locality, and taste. He began his cheese making career by working part time as a consultant, but after winning a Norwegian national prize in 2011, he ultimately took the business over.
Last year the cheese Lille Aske won “Super Gold” in the finals at World Cheese Awards in London. This year the competition will be held in Bergen in Norway. Bernt Bucher Johannessen, leader of the artisanal food organization Hanen, will tell why the competition is to be held in Norway and what it takes for a cheese to win it.
The tasting and talk will be taking place at the cheese scene in the cheese area inside CPH Food Space.