Siri Helen Hansen-Barry

Siri Helen Hansen-Barry, who has a background in groceries, started in MENU in 1995 and has many years of experience working in the cheese counter and then with hand-cut cheese. She has an education from BI, bachelor in Retail Management. and has also taken an education in cheese in France via Academie Mons in 2018 and an exam in the USA.

-What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world?

That I am lucky enough to be a judge again in the Oste WC is a great honor and makes me very proud. Incredibly exciting to have the opportunity to evaluate so many cheeses from different parts of the world together with other cheese enthusiasts.

- What could be the value of the Cheese WC being held in Norway?

Norway has the world's best milk and of course the world's best cheese. We now have a unique opportunity to show the rest of the world and the people of Norway what quality we can offer, not least the diversity of Norwegian cheeses we have. Who knows that you can taste a new Norwegian cheese every day for a whole year without having tasted all the cheese treasures we can offer in Norway.

- How can we be inspired to taste new Norwegian cheeses?

We need to know about the diversity and selection as well as the quality. The most important thing is that we who work for Norwegian cheeses work together and talk to each other. Our task is to let customers know about everything we can offer.

- What is your best cheese memory?

Together with Pascale Baudonnel at home in her kitchen in Undredal. Various cheeses and home-made cheek butter on freshly baked bread. Unique memory as she is one of those in Norway who have really contributed to the Norwegian cheese revolution. She has shared her knowledge throughout Norway.

-What is your best serving tip for cheese?

Cheese table/Always temper the cheese at least 2 hours before eating it...