The Norwegian brown cheese is a special acquaintance. But perfect in the sweet kitchen.
Welcome to my cheese universe. I am a Danish cheese blogger, passionate about cheese (even though it wasn't always like this)... Read More...
Recent Posts
Time for rhubarb chutney
Rhubarbs in the garden means it’s time to make rhubarb chutney which pairs well with cheese.
My new life as cheese communicator
What does a cheese communicator do? And how come a Dane travels with US Cheese Journeys?
Paris. Love. Cheese.
The story takes place in Paris – and love and cheese play big parts. Sounds great, right?
Cheese Talks – now with a logo!
Read about the thoughts behind the new Cheese Talks logo.
Lava Cheese
Lava Cheese on lava stones. A crunchy novelty from Iceland is conquering the Nordics… Read about their journey.
Preserved rhubarbs for cheese
Preserved rhubarbs with sweetness, acidity and crunch is really good with cheese (and so much more). Get the recipe here.
LeCheese – THE cheese app
This app will collect information about all cheeses in the world. Read the story behind the app.
Urban dairies in Paris
Micro dairies are popping up in the heart of Paris. Check out this guide next time you go to Paris.
Goat cheese and holistic grazing
This is the core of the new Danish farmstead dairy Copenhagen Goat Milk. Come along and meet the family behind.
Who is the cheese blogger?
