Tom Berg

We spoke to Tom Berg before the Cheese WC in Bergen 2018 when he was to be a judge. Here's what he said then. Tom Berg has worked with cheese since 1997 at Oluf Lorentzen. Norway's largest cheese importer currently has a stocked assortment of over 400 cheeses, as well as a supply chain of over 1,000 cheeses. Tom has traveled, tasted, tested and sold cheeses from the best cheese countries for over 20 years.

- What is it like to be a judge in the World Cheese Championship, one of the most important competitions for cheese in the world? - Great to be involved, to be allowed to be a part of this, is humbled by all the good craftsmanship that is the basis for making good cheese, I think it can be difficult to compete on taste, but the fact that the cheese WC is organized sets focus on cheese and I like that very much.

- What could be the value of the Cheese WC being held in Norway? - Cheese is on the agenda and a fantastic opportunity to showcase the diversity and good flavors that are available.

- How can we be inspired to taste new Norwegian cheeses? - In the last five years we have worked well with many Norwegian producers, I think the secret is to make Norwegian cheeses known and more accessible, there has been a lot of good and exciting things going on.

-What is your best cheese memory?: When I stand in Parmareggio and open a 36 kg wheel with a well-aged Parmesan, pick out pieces and drink Prosecco from a plastic glass. · What is your best serving tip for cheese? - Serve the cheese tempered, larger pieces and fewer strokes, never straight from the fridge and drop the vegetable dish...