Ragnhild Nordbø

We spoke to Ragnhild Nordbø before the Cheese WC in Bergen 2018 when she was to be a judge. Here's what she said then.

Ragnhild Nordbø grew up with cheese making at Setra and has worked as a road manager for gardsisteri since 2002.

- 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 have been involved as an organizer of the Landsutstillinga and later the NM for farm cheese and have had a few different roles, but have never been involved in the WC before, so both the event and all the cheeses we will get to taste will surely be a great experience!

- What could be the value of the Cheese WC being held in Norway? - It will probably bring more attention to and interest in quality cheese among most people. After all, we are used to the Norwegian cheeses asserting themselves well in the World Cup. This time there will be more Norwegian participants than there have been before. When the Norwegian cheeses compete and show that they are world class, it is recognition of the work the farm cheese community has done together, and an encouragement for further development. As a milk and cheese producer, I also hope that good results will give Norwegian cheese producers extra leverage against cheap, imported industrial cheese that the authorities let fly over us!

- How can we be inspired to taste new Norwegian cheeses? - Use osteloypa.no to plan next year's summer holiday trip. Travel to Bondens Marknad, or join Reko-ring to meet the producers. Read online about the people, animal husbandry and the production of the cheese; getting to know the history of the product is always motivating to try something new.

- What is your best cheese memory? - Difficult question! But after the National Farm Cheese Exhibition in 2007, we were to have a market, with the rest of the cheese from the exhibition and judging. I had been responsible for receiving the cheese and keeping track of anonymisation for the assessment and getting them to the right place at the exhibition, and had a reasonably good overview of what was there. It was really great to stand there and feel the cheese, and to be able to offer something for every taste. "- If you like this one, you will also like this one. - If it was a bit too intense, then you have to try this one instead." And a very good feeling that you were part of the team that had created this diversity.

- What is your best serving tip for cheese? - As a cheese technologist, I think it is most interesting to have as little stash as possible for the cheese. Nice bread and butter and black tea to clean your mouth in between, at that level…

If the cheese is good, you don't need anything else, although a cooked jam, dried fruit, nuts or a wine selected by someone in the know can often give the taste an extra dimension, and it's nice to vary.