My name is Camilla Bojsen-Moller and I am so happy to see you here! Without exaggeration, my life is all about cheese, and I’m so excited to share what I’ve learned with you. Since 2000, cheese has been the focus of my professional – and as my family would tell you, personal – life. First, I worked in marketing and communications for a Danish cheese company and then for the French cheese company Lactalis. This cheese blog is my own spare-time project.
I live in Denmark with my husband, two teenage sons and our dog, Lea, who also loves cheese.
My way into cheese
Who would have guessed? As a child I didn’t like cheese. In fact, it was one of the worst things I knew. To my young self, it smelled funny – not to mention the taste!
But by the end of my teenage years I had advanced to enjoying pizza with melted cheese. During my studies I spent time in Scotland, Spain and Venezuela – and gradually I began to appreciate the taste of melted cheddar, a good matured manchego and Venezuelan queso fresco. A few years later, I was offered an interesting food marketing job as brand manager for the Castello cheese line. I put aside my remaining skepticism and went to visit one of the dairies. It only took one meeting with these passionate cheese makers to convince me; that same passion they had for cheese had also taken hold of me.
The only cheese blogger in Denmark
Since 2012, I have had the only cheese blog in Denmark: www.ostesnak.dk. Ostesnak, which translates to Cheese Talks in Danish, is a mix of knowledge and inspiration, cheese stories and recipes.
In 2015, I wrote the book Ost på Bordet or Cheese on the Table – a cook book with cheese recipes garnished with lots of stories and facts about cheese. (The book is currently only available in Danish).
What is Cheese Talks?
Cheese Talks is my personally curated collection of the cheese stories I find most interesting and my favourite cheese recipes. I write to all cheese lovers – or, in case you’re like I was, future cheese lovers – experienced and beginner alike.
Good cheese manners
Some like blue mould, some don’t. We all taste differently and have different opinions. This makes conversation more interesting. All opinions are welcome here at the Cheese Talks blog. But please remember your good cheese manner: ‘Brie’ polite and nice to others 🙂
Enter the fascinating cheese universe
I still feel amazed when I see a selection of cheeses in all colours, textures, shapes and tastes AND yet they come from basically the same few ingredients: Milk, salt, rennet and milk ferments.
It seems like everyday I discover new details and facts about cheese, how it’s made or what you can do with it. It’s an inexhaustible source of inspiration and a never-ending journey. Won’t you come along with me?
Let’s talk about cheese!