Hanne Frosta

We spoke to Hanne Frosta before the Cheese WC in Bergen 2018 when she was to be a judge. Here's what she said then. Hanne Frosta has both feet planted in Western Norway, and a head full of new taste projects. She is one of the country's most visionary chefs. A real one
idealist who lives for and from the unique food experiences the fjord landscape and the coast here in the west have to offer. She works closely with a large network of talented people
raw material producers, and has for several years been profiled far beyond the country's borders for its creativity. Hanne has discovered the surprising and tasty combinations you can get by choosing short-traveled ingredients. Now working at Bergen Prison, Osterøy ward. The prison is a farm prison.

- What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world?
- It's big, bigger than I can imagine. I'm looking forward to it like a young person at the same time as I feel the anxiety of performance. It will not be the same cheese, and here come cheeses from small and large cheese producers who will compete against each other. And that a small cheese producer can just as easily win as a large one.

-What could be the value of the Cheese WC being held in Norway?
- Just by organizing the Cheese World Championships, shows that the world recognizes that we are a cheese nation, with high-quality cheeses, and we now have the opportunity to present our cheese on home soil, and show the diversity and the new growth of cheese producers. We have around 100 small cheese factories, apart from the large dairies.
- How can we be inspired to taste new Norwegian cheeses?
- Buy types of cheese you like, but buy from different suppliers or regions than you normally do. Then you will discover how different the same type of cheese can be.
- What is your best cheese memory?
- To taste Munkeby's cheese for the first time. - What is your best serving tip for cheese?
- Fruit and berry compotes.