Svein Erik Backlund

We spoke to Svein Erik Backlund before the Cheese WC in Bergen 2018 when he was to be a judge. Here's what he said then.

Svein Erik Backlund grew up in a grocery store and has worked there since he was in his mid-teens. With an interruption of two and a half years, he has been with Oluf Lorentzen AS since 2000 where he has worked with space management for many years. Today, he is responsible for the grocery sellers. One of the things he likes most about his job is teaching knowledge about the different products and since cheese is a large part of the turnover, he usually holds cheese courses. · What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world? - It is something I look forward to and which I am quite humble about.

· What might be the value of the Cheese WC being held in Norway? '
- Make Norway better known in the world in relation to excellent small-scale/farm production.

· How can we be inspired to taste new Norwegian cheeses?
- We can show them how they should/can use the cheeses to a much greater extent than what is currently known to most people.

- What is your best cheese memory?
- The best thing I've been involved in is the production of parmesan, where I got to see the entire process from milk to 30-month aged cheese and I got to taste all the aging processes along the way.

· What is your best serving tip for cheese?
- Pan-fried asparagus and small tomatoes with a little salt and pepper, Burrata and Parma ham, some good bread. Sprinkle with a little balsamic glaze.