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!
Hello, I am an artisan cheesemaker in San Francisco area, and I just found your writings. Thank you very much for your wonderful work.
Thank you so much for reaching out. Which type of cheese do you make? 🧀
Looking forward to getting notices about your new posts.
Thank you very much, Marianne. There are still so many cheese related stories left to be told and I look forward to tell some of them.
Best regards,
Camilla
Hi Camilla,
I just looked for a blog as yours. 😊 I live in Denmark 20 years. My wife is Danish. We recently celebrated 20 years of our marriage. When I came to Denmark I was affected by two culinary culture shocks. One is called Gammel Dansk and another one danbo. I must admit that to enjoy danbo took some time. Now I am really addicted to this cheese. I eat danbo practically every day and when I am going back from any of my frequent travels I always miss my coffee with cheese and bread. My favorite danbo is called Tistrup and another Them. I guess you know my taste now. I usually buy mellemlagret. What else can you recommend from this cheese type? Mvh – Krzysztof Nawrot
Hi Krzysztof,
Thank you for your comment. I laughed when I read about Gammel Dansk and danbo being culture shocks and I totally understand.
Where do you buy your cheeses? Many cheese mongers have danbo from smaller cheese makers as well and/or mature their own danbo cheeses. This could be a way to explore other variants if you would like to do that.
Them has also taken the danbo further with another ripening. The cheese is called Tollund Kræm and it is a completely different – but very interesting – cheese. You can see it here at the bottom: https://www.them-andelsmejeri.dk/produkt/specialoste/
I hope you can use this advice.
Mange ostehilsner
Camilla
Is your Book Translated in English? & Who in The States Sells it?
Hi Patty,
Thanks for asking. My book is not translated yet and is currently only available in Danish. Right now, I’m looking into it as I would love to publish it in English. If you have any suggestions, please let me know 🙂
Best regards,
Camilla
Hi Camilla, I see you have a book to translate from Danish into English. My danish is not that great but I’m a native English speaker and cheese author and educator. Please write so we can zoom about translating a little of it and seeing if it’s something I can do.