Nevada Mountain

We spoke to Nevada Berg before the Cheese WC in Bergen 2018 when he was to be a judge. Here's what she said then. Meet Nevada Berg, who was born in America and lives in Numedal, where she lives with her husband and son. Her blog, North Wild Kitchen, was awarded Blog of the Year and Best New Voice by Saveur magazine in 2016. Nevada has recently published her first cookbook in Norway, called Nevadas Kjøkken. The book is available in English and German and was chosen as one of spring's best cookbooks by the New York Times in 2018.

- What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world? - Oste-VM is an incredibly important platform for the recognition of the work and quality that goes into cheesemaking across the world. It also enables the sharing of ideas, innovation, and processes that might not be shared across borders without an arena to do so. To be a part of such an exciting and important event for cheesemakers around the world is incredible and I look forward to tasting the cheeses and meeting those whose cheeses are being presented.

- What could be the value of the Cheese WC being held in Norway? - Having the cheese awards in Norway will most certainly play a role in raising the global awareness of Norwegian cheese. It also shows how far Norway has come in the world cheese arena – being put on the map and being recognized for its quality cheeses and unique variations. Not to mention, it may also help bring the world of cheese to the Norwegian plate in an increasing manner.

- How can we be inspired to taste new Norwegian cheeses? - The more we engage the community and broaden the conversation to all the different kinds of cheeses and aging processes will hopefully inspire more people to want to taste and learn about cheese made here in Norway. Also, the more knowledge we have about how to use the different types of cheese, whether it be serving or cooking with it, will make it easier for people to try something new. A few recipes and serving suggestions are a great help when it comes to inspiration.

- What is your best cheese memory? - Recently, I met with some Norwegian dairy farmers and was able to hear about their stories and how they produce the milk which is used to make cheese in their local areas. Afterwards, I got to taste those cheeses with the spectacular Norwegian landscape as my backdrop. It felt so much more significant to have seen and understood the whole journey of the cheese production. Not only were the cheeses fantastic on their own, but they were so much more special because of my close interaction with the process.

- What is your best serving tip for cheese? - Be open and experimental. There is so much variation in flavor that it is important to play around and find what pairs well with each cheese – especially tastes that might not traditionally be paired with a specific cheese. Think beyond jams to spices, meats, drinks and, of course, new ways of serving it. Cheese is also great for a quick and simple meal, so take some along on your hikes, to the fire pan, to the cabin, and in your lunchbox.