Jan Arne Moen one of Norway's best at cheese. He has over 30 years' experience from the grocery trade as an enthusiastic cheese manager. He has also been a judge in the international competition World Cheese Awards, in addition to national cheese awards. He is simply a cheese expert.

Now he runs his own specialist business; Frogner Special in Bygdøy Allê, where they offer a large selection of fresh cheese and ready meals, in addition to catering. Can be highly recommended. We asked him a couple of questions about cheese.

What do you look for to see if the cheeses are ripe to your taste?

On the hard cheeses, I look for crystallization in the curd, this indicates correct maturing, and that the cheese has been left for more than 9 months. On the soft cheeses, I see that the core of the cheese is gone, then I know that it is ready to eat and ripe.

Which 3 cheeses would you put together for a cheese platter?

Jærosten from Voll Ysteri, Brilliant brie from Thorbjørnrud Ysteri and Kubbeost from Rueslåtten Ysteri.

What do you love about cheese?

That milk can create so many different flavors, and that a raw material like milk takes the leap towards immortality and turns into cheese.

What has been your cheese journey?

Vinjerock in Jotunheimen in collaboration with Norgesgruppen. I held a cheese course for the festival participants and had representatives from 10 Norwegian cheese factories with us. Together with Brimi, this was a fantastic cheese tour.

What's your best cheese tip right now?

ALWAYS temper the cheese before serving it!

Do you have any good tips for something that goes well with cheese?

There is no conclusion here. Feel free to try craft beer or sides. There are exciting combination possibilities.

What are your tips for good cheese boards?

They have great cheese counters at Winther ysteri Aker Brygge, Meny Fornebu center, Meny CC Vest and Gutta at St.Hanshaugen