Bernt is general manager at HANEN and restaurant operator for many years. - How is it, in collaboration with Norsk Gardsost, to be the main organizer of the Cheese WC, one of the most important competitions for cheese in the world? - It is both very satisfying and motivating. This is the crowning achievement in relation to having worked on this since we were in London for the first time in 2014. - What could be the value of the Cheese World Cup being organized in Norway? ' - The value is that Norwegian consumers are made aware of the great variety of cheeses and the high quality of Norwegian cheeses, - and in that way are tempted to buy the cheese. \u00b7 -How can we be inspired to taste new Norwegian cheeses? - By showcasing the diversity and quality and history of the cheeses. - What is your best cheese memory? It is my father's old cheese, around which many pleasant memories follow. - What is your best serving tip for cheese? Take the cheese out long before you are going to eat it.<\/p>","protected":false},"excerpt":{"rendered":"
Bernt er daglig leder i HANEN og restaurantdriver gjennom mange \u00e5r. – Hvordan er det i samarbeid med Norsk Gardsost, \u00e5 v\u00e6re hovedarrang\u00f8r…<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[895],"tags":[],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-6809","post","type-post","status-publish","format-standard","hentry","category-artikler-ostevm2018"],"acf":[],"yoast_head":"\n