The taste of Norway conference

10.00-10.15

Light serving of coffee, tea and water

Lecturer Arne Hjeltnes

Welcome from national project manager Bernt Bucher Johannessen

 

10.20-10.30

Opening of the conference and speech by Minister Geir Pollestad

 

10.30-10.45

A glimpse of Norwegian food and drink at Dagfinn Nordbø

 

10.45-12.00

Taste adventure: Norwegian cheese for Norwegian drinks by sommelier Heidi Iren Hansen, Culinary Academy with comments from Lars Garshol (beer), Monika Wessel (sides) and Lars Ole Ørjasæter (acevit).

Heidi Iren Hansen. The Master of Wine will taste 5 Norwegian cheeses for the following Norwegian drinks, beer, sides and brandy/aquavit. You will get to taste all of this.

 

BREAK

 

12.30-12.50

Norwegian cheese vs foreign traditions, Professor Siv Skeie, NMBU

 

12.50-13.10

The Norwegian flavor through history, researcher Annechen Bahr Bugge, OsloMet

 

13.15-13.35

Norwegian brown cheese and the people of South Korea – what is it all about? by Heesook Shin

 

BREAK

 

14.00-14.20
From San Sebastian to all of Spain - on Kraftkar's success and other Norwegian cheeses coming up in the Spanish market by Enric Canut, Ardai

 

Debate

Norwegian cheese - the way forward, what is important going forward - What does the new generation say?

Kristin Waagen, Maren Gangstad, Marius Eggen, Turid Nordbø

 

Closing 15.00