Siri's cheese tip

Siri's cheese tip

SIRI WINTHER

Managing director Winther Ysteri

What do you look for to know if the cheese is matured to your liking?

Then I look to see if crystals have formed, I look at the crust and colour.

Which 3 cheeses would you put together for a cheese platter?

I would always have a good blue mold with me, in addition to this a matured hard cheese that I cut into sticks for snacking and then there is never a mistake with a delicious unpasteurized milk mushroom cheese.

Do you have any tips for a good cheese counter?

A selection from all the cheese families. Find out what your customers prefer in the area you are in. Who are your customers?

What do you love about cheese?

I love what is created from the raw material milk. We have cheeses made from goat and cow in Norway and an absolutely fantastic variety. All the different varieties of cheese make me incredibly proud. We have breadth and depth.

What has been your cheese journey?

I am a 4th generation oyster and have my own cheese factory in Oslo. My great-great-grandmother, great-grandmother and grandmother made cheese on Gimsøya in Lofoten. Worked as category manager for cheese in Norgesgruppen and Meny for almost 10 years for about 200 stores. My cheese journey in the shop started in the cheese counter at home in Porsgrunn in 1995. Now I have been so privileged that I have received further education in cheese in France and Italy.

Your best tip right now?

Now it's autumn and warming a ripe camembert in the oven and then sharing with good friends is always a success.

Do you have a good tip for drinks with cheese?

Here you must try Norwegian beer and cider. Fantastic flavor combinations together with different cheeses from all families.

 

Dig ppscript with cheese

BRUNOST PAVLOVA
Try something new and exciting with the classic pavlova. Brown cheese in the meringue base will give a lovely caramel flavour, in addition to grated brown cheese over the berries on top of the cake. Here you will surely surprise and impress your guests. Make the meringue base the day before so you only have the decoration left before your guests arrive.

Winther Ysteri