Tastings at Terra Madre Nordic
Cheese Tasting with Producer Bo Jensen
Saturday, April 28 at 11:00–12:00
Bo Jensen, a pastry chef turned cheese maker, is a producer of hand-crafted fresh goat cheese located on a farm in Aurenes, in the Southwest of Norway. He ensures his fresh products by using only unpasteurized goats milk from the farm he produces on. Jensen has only been in business for 5 years; however, his cheese has won at least three national awards for its superiority, locality, and taste. He began his cheese making career by working part time as a consultant, but after winning a Norwegian national prize in 2011, he ultimately took the business over. Last year the cheese Lille Aske won “Super Gold” in the finals at World Cheese Awards in London. This year the competition will be held in Bergen in Norway. Bernt Bucher Johannessen, leader of the artisanal food organization Hanen, will tell why the competition is to be held in Norway and what it takes for a cheese to win it. The tasting and talk will be taking place at the cheese scene in the cheese area inside CPH Food Space.
Slow Fish- Finish Tasting Workshop
Saturday, April 28 at 11:00-12:15
Sustainable use of low valued wild fish – Järki Särki (mört/rutilus rutilus). Presented by Marja Komppa Chef Benjamin Frostell. Järki Särki is delicious, preserved fish, wild caught from the lakes of Finland and seasoned with simple, local, organic ingredients. The old Finnish proverb –“Eating särki makes you wiser!” – is not just a saying. Fish are a unique source of protein, omega-3 oils, and vitamin D. Järki Särki is an active advocate for undervalued native fish and has been widely recognized in the Finnish and international culinary community. Järki Särki received the gold medal at the Finnish Mastership in Artisan food in 2017 and was also a finalist for the Nordic Embla prize in 2017. Come and learn more about and taste this sustainable lake water fish.
Eldrimner: The Taste of Artisan Swedish Charcuteries
Saturday, April 28 at 11:00-12:00
A meeting between Charcuteries from north and south. From the mountains in the north, dried reindeer meat and presidia Gurpi and Suovas, traditionally cold smoked Sami products. From southern Sweden, three varieties of salami are offered of lamb, beef and sheep. Hear the stories about how the products are created and taste along with real Craft beer. Knowledge is the most important ingredient. Welcome to try the taste of knowledge!
Faroese Demo: Traditional Sausage Sewing
Saturday, April 28 at 12:15-13:15
In this workshop Faroese farmer, Maud Østerø, will teach us how to sew the traditional lamb sausage. Maud runs the farm, Útistovugarðurin á Trøllanesi, on the small island of Kalsoy, where she has sheep and cows. There is a great demand for delicous charcuterie all around the Faroese archipelago. Besides the demonstration of how the rolled sausage is prepared, the participants will also get to taste the sausage accompanied with the traditional, unleavened bread, drýlur.
Cheese Tasting – The Taste of Swedish Cheese, Beer and Cider
Saturday, April 28 at 12:15-13:15
Taste a selection of some of the very best Swedish artisanal cheese paired with different Swedish handcraft beer and cider at Terra Madra Nordic. Sofia from Eldrimner will present the taste workshop and together with the producers give you a flavorful tour of the Swedish craftsmanship. On the plate will be different cheeses from Ådala Gård, Svedjan Ost and Skärvågen.
Nordic Rhubarb Tasting
Saturday, April 28 at 13:00-14:00
There is no better indicator of Spring than hardy, exuberant rhubarb!A extraordinary plant with large, plentiful leaves and flesh-like stalks. It is compared to a red version of celery and signals the arrival of fresh veggies and fruits. Below is the Rhubarb products that will be featured at Terra Madre Nordic:
Rhubarb Sirop, Jóhanna Maria Isaksen, Faroe Islands
Rhubarb Drink from Sövde musteri, Sweden
Marmelade, Aud Slettehaug, Norway
Cheese Tasting: Stavanger Ysteri- A Norwegian Dairy in the City
Saturday, April 28 at 14:00-14:45
Cheese tasting and talk with Stavanger Ysteri. Taste a selection of artisanal cheese from Stavanger Ysteri, a Norwegian dairy in the city of Stavanger. In 2015 Ms in cheese science Lise Brunborg established her own artisan cheese factory in the city of Stavanger, south west coast of Norway, in an empty old canning factory. To start a cheese production in the middle of the city was a perfect way for Lise to communicate the importance of local food production. We need the people in the cities to understand and vote for good and fair food politics. Stavanger Ysteri collaborates with the only organic milk farmer in area and produces cheese of daily fresh raw milk. Despite being a young factory, two of the cheeses got gold medals in the Norwegian cheese championship in 2017. Besides running the cheese factory Lise is a supervisor for cheese farmers in Norway and teach courses in cheese and dairy products. The talk will focus on the importance of collaboration in the artisan food industry and on the different cheeses made at Stavanger Ysteri.
Photographer: Tommy Ellingsen
Milk Fermentations: Milk Kefir & Yogurt Cultures
Saturday April 28th at 14:00-15:00
A past student of Sandor Katz’s, Kathe Kaczmarzyk spends her time educating in fermentation and experimenting with various fermentation processes. Always keeping things fresh and keeping them funky. Within this course, Kathe will be leading us through the world of various dairy ferments, focusing specifically on a variety of yogurt cultures & milk kefir. The course will begin with a simple discussion about the history of fermentation leading into discussing our bodies & bacteria.The majority of the course will focus on discussing, tasting, and distinguishing between four different fermented dairy cultures which include two thermophilic heirloom yogurt cultures, one mesophilic yogurt culture, and milk kefir. We will explore their histories, their various processes, and how they differ in bacteria. Everyone should bring a few small bags or small containers to bring some of each yogurt culture home with them!
Bróstsukur: Faroese Sweetmeat Workshop
Saturday, April 28th at 15:00-16:00
The sugar came to Europe around year 1100. Initially, it were the pharmasists who produced sweetmeat in order to make their medicines more palatable. During the 18th century the sugar bakers took over the production of sweetmeat and in the middle of the 19th century the production became industrialized. In the Faroes there is a tradition for producing sweetmeat at home and this tradition is still upheld among some women. It is also possible to buy homemade sweetmeat in certain shops, kiosks and at cottage industry shops.The Faroese people are happy that this tradition has survived and they feel obliged to pass it on to our children, ensuring that this tradition lives on for generations to come. In this workshop, Hansa Christiansen, from the Faroe Islands, will teach us how to make the delicious sweetmeat, and of course she will use a family recipe.
Slow Fish- Iceland Tasting Workshop
Saturday, April 28th at 14:30-15:30
Seaweed in the kitchen and on your plate. Since the Middle Ages, we have foraged seaweeds. Dulse has been a very valuable product and burned seaweeds gave “black salt” when salt was not available. Parts of the shore rich in seaweeds were parted between the different parishes and even bishops sent their own men from miles away to forage them. It is now being re-discovered and commonly used by individuals and by chefs who realize the quality of this product from Icelandic unpolluted waters and how the taste of it opens a new field in Nordic cuisine. Renowned Icelandic chef Gísli Matthías Audunsson, from Slow Food Chefs Alliance and owner of Slippurinn, SKÁL and MATBAR and forager Ragnheiður Axel from Islensk hollusta will introduce the most popular seaweeds from Iceland. They will demonstrate how seaweed, dulse, kombu, sea truffle, and more can be used in simple and complex dishes.
Åland Food Tasting
Saturday, April 28th at 16:00-17:00
Come experience the unique tastes of Åland at Terra Madre Nordic! The Tasting Plate will include:
– Shot of apple-seabuckthorn
– Åland pancake with creme of prunes and whipped cream
– Åland black bread with cheese, honey and dried seabuckthorn
– Whole wheat bread with prosciutto and fermented vegetables
Skyr Tasting – Thora Valsdottir
Saturday, April 28th at 16:30-17:30
Did you know that Skyr is a cheese, not a yogurt? That it has a specific fermenting culture; Streptococcus Thermophilus and other healthy bacteria and yeasts? Did you know that it came to Iceland with the first Nordic settlers by the end of the 9th century and has been made ever since, also when it disappeared from the other Nordic countries? Attend this Skyr workshop and taste the difference between the “good old Icelandic Skyr” and others sold now all over the world. The traditional Icelandic Skyr you will be tasting has been a Slow Food Presidia since 2015 after being on board of the Ark of Taste for 10 years. By the time of the Icelandic sagas, we know that the consistency of Skyr was different from one farm to another. It was the basis of the family nutrition and has been used not only as a fresh cheese, but for conservation of meat too. It was produced mainly out of ewe and goat milk, sometimes out of cow milk. Join the tasting and make a guess which animal the milk comes from.
Nordic Beer Tasting
Saturday, April 28th at 17:00-18:00
Beer has been produced in the Nordic countries since the Bronze Age. What do the beers produced today and beers from up to 4000 years ago have in common? Join this tasting hosted by Chef Titti Qvarnström and Brewer Jakob Thomsgård as we sample beers from all the Nordic countries and try to see if there is such a thing as a quintessentially Nordic beer style. Together we’ll analyze the beers’ appearance, aroma, taste, and mouthfeel. Many new breweries have been established in the Nordic countries the last few years infusing a lot of passion, hard work, and quality ingredients into their products to create bold and fantastic taste experiences. With the new craft beer boom in the Nordic countries there’s a mashup of traditional brewing methods and ingredients together with wonderfully inventive recipes and the goal of the tasting is to showcase some of that during 60 minutes. Welcome!
Scottish Ark of Taste
Sunday, April 29th at 11:00-12:00
A presentation on Scotland’s Ark of Taste from Wendy Barrie, project leader, with tutored tastings of a range of delicious and unique Scottish Ark produce, sponsored by Scottish Food Guide. Scotland’s foodie, Wendy Barrie www.wendybarrie.co.uk
Cheese Tasting – Svedjan Gårdost
Sunday, April 29th at 13:00-13:45
Meet Pär and Johanna Hellström, the farming couple who created Svedjan Ost, a farmhouse dairy build in an old barn in the northern Sweden. Together with their story, they will bring one of their raw milk cheeses for us to taste. The cheese is made from unpasterurized grass fed cow’s milk, which brings out the very best in the cheese. Their goal was to make the best quality cow’s milk and in 2010 they started turning that milk into some delicious Svedjan Gårdost. Pär will give you an insight to life on a small dairy farm and how they became cheese makers having the privilege of passing on the life from their raw milk into great cheese.
Seaweed in the Nordics
Sunday, April 29th at 13:00-14:00
One of the products connecting tradition and innovation is Seaweed. A popular food across the Nordic region in various preparations. Seaweed has become an innovative product because of its versatility, taste and sustainability. In this workshop you will taste some of the most interesting and delicious ways of working with seaweed from different regions in the Nordic region.
Cheese Tasting – Ådala Gård
Sunday, April 29th at 14:00-14:45
Taste a selection of artisanal cheese from Ådala gård – a micro dairy in Skåne. Ådala is one of the smallest dairies in the northern Europe but creates some of the tastiest cheeses. Malin opened the dairy in 2013 and collects fresh cow’s milk in small milk churns at Gunnaröds Gård 7 km from the dairy. This milk is then turned in to cheese inspired by both Swedish Italian and French traditions and named after the starts above the farm. Malin will be focusing on the importance in handcraft in cheese making and care giving to the cheese in the maturation rooms.