Maria Villmones Bondeson

Maria Villmones Bondeson lives in Tønsberg. She is a qualified lecturer, but has worked full-time as a freelance food journalist in recent years. She started the food blog Marias Salt & Søtt in 2010, in parallel with her job as a lecturer and part-time study for a written cookery exam. Eventually the job had to give way to the blog and food journalism assignments. Now she works full-time with raw material distribution, recipe development, food styling and photography for websites, magazines and cookbooks.

- What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world? - I am very much looking forward to being a judge in the Cheese WC, precisely because it is one of the most important competitions for cheese in the world. Getting to taste, smell and know the world's best cheese is not a task you take lightly, but one that you can at the same time enjoy to the fullest.

- What could be the value of the Cheese WC being held in Norway? - Bergen and Norway are a perfect place to organize the Cheese WC, and the event creates an arena that will promote Norwegian local food. Many people who would otherwise perhaps never travel to Norway, get the opportunity to see what kind of goodies we have to offer! I know several of the foreign food writers who will also be judges, and most of them have never been here before. Their contact surface and network are large, therefore Norwegian cheese and Norwegian produce (and Bergen and Norway) will get a "showcase" this weekend and plenty of exposure in various media.

- How can we be inspired to taste new Norwegian cheeses? - Norwegians are creatures of habit, so to discover new Norwegian cheeses we have to be more curious when we shop. Most cheese counters offer tastings, so if you try your hand a little you can quickly find a new Norwegian favourite. It is not without reason that a Norwegian cheese won the Cheese Championship in 2016!

- What is your best cheese memory? - I've had many good cheese experiences over the years, but I especially remember my grandmother's filled and cheese-gratinated pancakes, which she often made for us when I was a little girl. The cheese on top was the best I could get; just right melted and a little crispy on the edges.

- What is your best serving tip for cheese? - In general, I like cheese best "as ice", together with a couple of carefully selected accessory components. For example, a sweet chutney and some crispy rye biscuits or a really good sourdough bread. Then all you need is a glass with something good in it that harmonizes with the cheese, and the meal is complete. Personally, I like port wine or dry apple cider to accompany cheese. Also, remember to take the cheese out of the fridge an hour before serving - it doesn't taste as good when it's cold.

Photo: Ingrid Aune Westrum