Conference - "Taste of Norway"
Friday 27 October, Trondheim spectrum
Light serving of coffee, tea and water
Lecturer Arne Hjeltnes
Welcome from national project manager Bernt Bucher Johannessen
Opening of the conference and speech by Minister Geir Pollestad
A glimpse of Norwegian food and drink at Dagfinn Nordbø
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.
Norwegian cheese vs foreign traditions, Professor Siv Skeie, NMBU
The Norwegian flavor through history, researcher Annechen Bahr Bugge, OsloMet
Norwegian brown cheese and the people of South Korea – what is it all about? by Heesook Shin
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
Norwegian cheese - the way forward, what is important going forward - What does the new generation say?
Kristin Waagen, Maren Gangstad, Marius Eggen, Turid Nordbø