Claus Meyer

We spoke to Claus Meyer before the Cheese WC in Bergen 2018 when he was to be a judge. Here's what he said then. Meet Danish Claus Meyer, entrepreneur, chef, cookbook author, restaurateur and food activist. He himself calls himself a culinary entrepreneur.

- What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world? - Top the cream. I am full of anticipation and proud to be invited along. One of the best kept secrets in my professional life is that it was the meeting with the French cheese that made me who I am.

- What could be the value of the Cheese Championship being held in Norway? - Create awareness about our own production as well as - perhaps as much - the potential in processing milk in the broadest sense!

- How can we be inspired to taste new Norwegian cheeses? - It starts with us opening our heart and mind to the idea itself and then we must also stumble upon the possibility. The cheeses must be distributed, or in some other way get "talking time".

- What is your best cheese memory? - When I ate Gaperon for the first time, closely followed by an encounter with Brebis de Pyreneess in the early eighties. Today Beaufort lait d'ete et de montagne is probably my favorite cheese. - What is your best serving tip for cheese? - I think quince puree can be terrific for salty, characterful cheeses.