N O R D I C F O O D E X P O R T

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P A G E 3

T O T H E N O R T H

W E LCO M E

nordic foodA

Our vision is to share the

experience and taste of high quality Nordic

gourmet foods. Products made with respect

for the Scandinavian traditions and

culinary craftsmanship

P R O J E C T

H A S B E G U N

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P A G E 5

A W A R D W I N N I N GC H E E S E S

KnuthenlundFolder: Billeder i 300 dpi/Oste/

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KnuthenlundKnuthenlund is owned by Susanne

Hovmand-Simonsen, who is the

fourth generation of her family to live

at the estate. On July 1st 2007,

Knuthenlund estate converted to

organic production and thus became

one of the biggest organic farms in

Denmark. To ensure high quality

meat and milk, the animals are fed

mostly with hay harvested on the

estate

Fresh milk is processed at the estate

dairy and used in the production of

Knuthenlund’s award winning

cheeses. Original Danish breeds,

biodiversity and old Danish plant

varieties constitute an important part

of Knuthenlund’s production

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P A G E 7

Artisanal cheeses from Ostebørsen

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Artisanal cheeses from Ostebørsen

M A T U R E D G O L D

OSTEBØRSEN

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firm, semi, soft cheese wonders

Quality is a keyword for the cheese

trader Ostebørsen. The cheeses

sold by Ostebørsen are found at small

diaries in Denmark, France, Spain, Italy

and other European countries.

Ostebørsen is alwayslooking for new

possibilities and has a great feel with

the trends in the cheese market buying

cheese every week in Scandinavia and

Europe. Ostebørsen adapts the

assortment every week because they

perceive their position to be a market-

place where the trading of course is

done according to the season and which

cheeses are mature for trading.

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P A G E 9

Antvorskov

In 1801 this kind of cheese was prepared for the very first time at ntvor-

skov Estate in Denmark. Swiss cheesemakers taught the locals how to

make hard cheese of the Emmentaler kind. Until the farmers and dairy

cooperatives refined their way of skimming the cream in mid 1800 the

estates in west Zealand was the leading in producing this cheese. Some

years ago, Ostebørsen and Asaa dairy cooperative revived the old recipe.

Asaa dairy cooperative is one of the smallest dairys in Denmark. It has 14

shareholders and every week the send around 140 ton milk though the

dairy. Firm cheese which can be compared to Emmenthaler. It is produced in the

north of Jutland. The cheese has a mild and fruity taste.

Trelleborg

It was one of the first cheese which Ostebørsen developed in

collaboration with miner Danish dairys. The cheese is inspired by Comté

and Trelleborg has matured for least 8 months. Sønderhaven farm dairy

was one of the first dairies in Denmark, who made cheese from their own

milk. Some might call their products old fashion, because they are pro-

duced like in the old days where cheese was turned by hands and a but-

ter churn was used. But it isn’t just nostalgia – it is because Sønderhaven

farm dairy believes it makes the cheese tastes better.

Halffirm matured cheese 45 % with a taste of nuts.

Black Gertrud

A Danish blue cheese which has matured for at least 12 months. Black

Gertrude is wrapped in paraffin and a bit larger than others of her kind.

Ostebørsen has developed this chese in collaboration with Drøsbro

Dairy, and ever since the cheese has been produced at Drøsbro Dairy in

Jutland. It is a BGB-dairy, which is a recognition for the tradition and

craft, which are behind the Danablu-cheeses. BGB stands for protected

geographically designation, which is a European quality designation like

AOC, DOP and so on. Matured firm blue cheese with a black crust. The taste is

strong with a great acid balance and is matured for at least 12 weeks.

Viktoria

Semi soft firm cow’s milk cheese with a taste ranging from mild aromatic

to stronger taste – depending on the ripening time. During ripening pro-

tein crystals are developed. Ripened for app. 40 weeks.

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Nordicselection

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B O O K L E T

P A G E 1 1

traditional craftsmanship

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traditional craftsmanship T H E T H R E E K I N G S

O F J E R N V E DOSTEBØRSEN

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King Svend of Jernved is a hard cheese,

which are inspired by both the French

emmentaler and the Danish Svenbo.

King Valdemar of Jernved is a semi-

solid cheese inspired by the Danish

cheese Maribo.

King Knud of Jernved is a fished cheese

and inspired by the Danish cheese

Esrom.

The three cheeses are developed and

produced in a collaboration between

Ostebørsen and Jernved Dairy.

From 1909 until 1992 the dairy was a

cooperative. But in 1992 Laila and Ole

Jørn Frederiksen bought it and since it

has been a private dairy which uses old

craft traditions when cheese and butter

are manufactured. The dairy has

5 employees divided between the osteria

and the warehouse.

Besides the three kings Jernved dairy

and Ostebørsen collaborated on the

organic Børsen Brie.

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P A G E 1 3

Tebstrup goat cheese

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T H E B E S T G O A T C H E E S E F R O M D E N M A R K

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Goat cheese maker Dorthe Sørensen,

has since the early eighties produced

handmade goat cheese with milk from

her own goats. These are handmade with

heart and soul, without compromising

the ideology of producing food that

respects the earth, the animals and the

people around the production.

The cheeses are today made of milk

from five dedicated organic Danish goat

farmers, who knows what they are doing,

delivering top fresh raw materials from

healthy and happy goats.

Tebstrup comply with all the parameters

off the future of food production. They

aim for as little processing as possible.

The cheeses produced of the goatmilk is

very little handled and only pasteurized.

It is not standardized or homogenized.

In addition, they are continuously

working on environmentally friendly

packaging solutions. Tebstrup are true

organic producers by the heart.

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P A G E 1 5

World class goat cheese with

respect for the animals, the

earth and the people around the

production

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Rosa Mundo

A creamy fresh cheese in herb oil with

rosemary, thyme and pink pepper

Flora Mundo

Here we have a slowly ripened goat

cheese with sea salt with a round nutty

clean taste. The cheese is not strong in

flavor but slightly sweet

Fenna Mundo

Fennel seeds proved to be perfect

together with taste nuances of this

solid goat cheese

Vita Mundo

Fresh goat cheese very close to its most

natural flavor

Geta Mundo

Salad cheese, which works wonderful in

it natural state, but it can also be grilled

and is perfect for barbeques

M E H !B A A !

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Tebstrup

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P A G E 1 7

Thise Dairy

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W E S T C O A S T

THISE

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The dairy is situated app. 20 kilometres north of

Skive in Jutland, Denmark. The village is called

Thise and consists of 100 houses, a church,

a village hall, a school and a grocery shop. And the

Dairy. The dairy was originally built in 1887 - and

Thise Dairy was founded within in 1988 by

7 organic pioneers and a visionary dairy owner.

Since then a minor revolution has taken place

within the dairy, and at present there are 73 farm-

ers and 200 employees. The dream of Thise:

Sustainable agriculture with a sustainable dairy

in a sustainable society to ensure a sustainable

world remains stronger than ever.

Organic cow’s milk blue cheese ‘Blue Cornflower’

is a soft, creamy and mild blue mould cheese,

made by Gedsted Diary a 100% organic dairy and

100% specialized in blue mould cheeses. The milk

is stirred by hand in order to give the cheese the

right taste and texture. Blue Cornflower won a

gold medal at World Cheese Awards in 2012.

Organic cow’s milk cheese ‘Vesterhavsost’

Firm, hard cheese of the gouda type and winner

of Danish Gourmet Award. All the milk for this

cheese comes from 7 Thise farmers all situated

close to the North Sea. The cheese is produced at

Thise and is stored very close to the sea in a

storage facility. The salty wind is coming into the

facility through an advanced ventilation system,

and is one of the things which makes this cheese

special.

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T H I S E D A I R Y

THE DREAM OF

Sustainable agriculture

with a sustainable dairy

in a sustainable society

to ensure a sustainable world

remains stronger than ever

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Provicial dairyThybo

Thybo cheese is a solid ripened

cheese produced on the old and

almost forgotten way where you

knead the salt into the cheese by

hand. The kneading means that the

cheese grains are neatly grinded and

gives it a smooth surface with uneven

holes. Thybo cheese is matured for a

minimum of 8 months to achieve its

personality.

Midsummer

Midsummer-cheese is produced at

the time of year when days are longest

and the nights are shortest. 14 days

before and 14 days after summer

solstice. The cheese is ripened for six

months and is ready for sale at the

time of the year when days are short

and the nights long and winter is

beginning to announce its arrival.

Thyborøn Amber

The milk used to manufacture this

cheese is produced in the Northern

part of Jutland, almost as far west as

one can get. South and north of

Thyborøn Thyborøn Amber Cheese is

completely its own. The cheese is rip-

ened about 14 weeks – it’s firm with-

out being dry and the taste is mild and

rich.

Bernstein Grubé

“Bernstein” means amber in English,

and ”Grubé” is a cave, and that´s basic

what the cheese is: an Amber cheese

which is ripened at an old limestone

cave in the small town of Hjerm,

Denmark.

The humidity within the cave means,

that the taste is significantly different

that the normal Amber cheeses stored

at our dairy. The cheese is softer due

to the fact that the. The cheese is

stored for approx. 20 weeks.

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P A G E 2 1

G R E A T T A S T E

A N D Q U A L I T Y

S H A R I N G

NFE

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Spelt, rye and whole wheat

Handmade gourmet

cripsbred and biscuits

from Sweden

Olof Viktors

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Tradition

Olof Viktor was a Swedish baker who made a

thin, crunchy and tasty crispbread. The old

baker died a long time ago, but his grandchild

has resumed the tradition and founded an

award-winning bakery and café in Skåne in

the south of Sweden, more specifically

in the idyllic town of Glemminge in Österlen.

One of the most popular products is their

sour dough crispbread, a traditional, hand-

rolled Swedish crispbread.

The tradition of eating crispbread in Scandi-

navia goes back a long way. It is enjoyed for

breakfast, as a snack or as part of a dessert or

a starter. Top it off with butter, cheese, char-

cuteri or jam.

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P A G E 2 5

Nordic flavours

The Nordic region’s great advantage is a clean

and unspoiled nature. Tag along on a culinary

journey around the north, in search of the

special Nordic ingredients used in all of

NORDISK handmade products. Through the

whole summer supplies has been gathered and

made into delicious bottled-up beauties.

Mustard w. Seaweed & Dill.

Rapeseedoil w. wils ramson

Jam w. gooseberries & chaomille

Pickles w. root veg & glasswort

Chutney w. apple, rowan berries & horseradish

Chutney w. plum, apple & blackthorn

Compote w. apple, Jerusalem artichokes & thyme

Chutney w. Sea Buckthorn, apple & carrot

Jam w. Rhubarb & dune roses

Ny Nordisk

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Gunnarshogs Since 1897 the family estate of Gunnarshögs is run by Erik, Anja,

Lisbeth and Gunnar. The estate is situated in the scenic Österlen in

Skåne in the south of Sweden known as the Provence of Sweden.

The beautiful fields of rapeseed flowers are all over the landscape in

the countryside in May and it is definitely worth a visit.

Gunnarshögs started out as a traditional farm.

Today it is an innovative food business with rapeseed oil as its core

product. The rape grows on the family estate and on farms nearby

which enables Gunnarshögs to trace the entire production process

from seed to bottle.

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P A G E 2 7

The vinegars from Nordic Vinegar are produced

at the factory built in 1865. Since then the brewers

have over the years kept the traditional

ways of brewing, aging and maturing to create the

perfect vinegar. The Nordic vinegar has a moder-

ate acid, which is balanced by a pleasant, delicate

sweetness from the sugar and fruit aromas. It

is New Nordic quality vinegar brewed with a

respect for the old traditions. The delicate, lightly

sour taste makes this vinegar excellent for

adjusting the taste in salads, soups, fish dishes,

marinades and dressings. It is also very suitable as

a supplement to meat dishes, sauces and desserts

where you want to add freshness and intense

flavour with a discrete taste of berries.

Nordic Vinegar

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Blackberry Vinegar

Blackberry vinegar is based on extracts of different

varieties af blackberries, ripened in sunny areas and

harvested over the later summer months.

The vinegar is moderately acidic due to the high

tannin content in the blackberries, which is balanced

by their sweetness

Sea Buckthorn Vinegar

Sea buckthorn vinegar is based on an extract of

Scandinavian sea buckthorn. The slightly acidic taste

of the vitamin rich berry has an distinct, fresh taste

that bears the mark of the Scandinavian sun, wind

and sea fog. The acid content is balanced by the

pleasant, light sweetness of the berries

Rosehip vinegar

Rosehip vinegar is based on extracts of rosehips.

Rosehip has a high vitamin C content and

moderate acid content which is balanced by its no-

ticeable, characteristic, aromatic berry taste

Forest fruit vinegar

Forest fruit vinegar is based on extracts of various

wild forest fruits, full of sunshine and sweetness from

the warm summer. The vinegar has a moderate acid

content that is balanced by a pleasant light sweetness

from the berries’ own fruit sugars.

Elderflower vinegar

Elderflower vinegar is based on extracts of Danish

elderflower. It flowers in high summer, where it is

harvested. The elderflower adds the characteristically

intense taste. The vinegar has a moderate acid

content that is balanced by a pleasant, light sweetness

Pure flavours

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P A G E 2 9

S A L M O NO H O Y

SALMON FROM FISKRÖKERIET

smoked & curedScandinavians have a tradition of

smoking fish and meat. In the old days,

the aim was to preserve the meat for the

winter. Nowadays we do it because it

tastes so delicious. Fisk rökeriet situated

in Helsingborg, the second-largest city in

Skåne, Sweden, smokes salmon using

old traditions and methods. The high

quality Scandinavian farmed salmon is

cut, deboned and dry-salted by hand

before being smoked in ovens fired by

wood and shavings. All is done carefully

to ensure a product of the best taste and

quality.

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Fiskrokeriet

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P A G E 3 1

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E V E R Y T H I N G

J A T A K

H YG G E

remember

is +

P A G E 3 3

O R G A N I CC H O C O L A T E

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OiallaOialla produces exquisite organic

chocolate made from wild-growing cocoa

trees in the Amazon Jungle. The chocolate

is produced according to the bean-to-bar

principle. Oialla follows the cocoa from

harvest to the finished chocolate,

controlling every step of the supply chain

and working closely together with their

partners in Bolivia. Bean-to-bar

production gives Oialla the means to

create a pristine chocolate with a pure and

unprecedented flavour.When Oialla

started in 2010, few people paid

attention to the bean-to-bar principle or

single origin chocolate. Today,

ambitious chocolatiers and companies

have realized the potential of knowing

where the cocoa comes from. Using wild

cocoa gives Oialla the opportunity to

create an exclusive chocolate while caring

for the environment and the indigenous

people of Baures in Bolivia.

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P A G E 3 5

O R G A N I CP R O T E I N

20 % protein

100 % love

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MAT FOODSMät is

a universe of organic

protein products. MÄT is

for those of you, like us,

who would rather be with

your friends, partner, kids,

be jogging, drinking a cup

of coffee or just watch an

episode of your favorite

series, rather than spending

all of your time in the

kitchen making healthy

snacks. The MÄT universe

is made exclusively from

organic ingredients, always

packed with over

20% protein and 100% love

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P A G E 3 7

WALLY and WHIZNordic gourmet winegums

At Wally and Whiz, they

accept nothing but the best.

To offer their customers a

unique taste experience, all

of our winegums are made

by hand in Denmark.

Every step of the way, Wally

lavish their winegums with

care and passion. The result

is a winegum unlike any

other.

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H A N D M A D EC U B E S

vegan

no lactose

no GMO

no alcohol

no gluten

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P A G E 3 9

Magnihill is a family owned company producing organic,

frozen fruit and vegetables. In 1957, the 18-year old Lennart

Pehrsson bought the farm Magnihill for a sum of SEK 142.500.

When he harvested potatoes successfully for the first time in 1959,

the foundation for the present day Magnihill was created.

Today, Magnihill is a modern production plant where

traceability is a focal point. Magnihill finds the seeds and delivers

them directly to the farmers who grow the seeds. In that way,

the fruits and vegetables can be traced back to the exact place

where they are grown. This enables Magnihill to mix different

types of seeds to provide the best, most suitable product for the

customers’ needs, thus paving the way for Magnihill’s vision to

become Scandinavia’s most flexible and innovative supplier of

frozen quality products.

Magnihill

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The curry powder CP44 consists of 44 dif-

ferent ingredients (hence the name). All of

these ingredients are natural and include

spices, herbs, fruits and vegetables. They

provide a rich and delicious curry taste

but also subtle notes of rare spices, giving

the blend an exquisite uniqueness.

CP44 is one of the most complex curry

powders ever made, especially as all of the

five basic tastes have been catered for.

CP44 have received the Great Taste Award

2015 in the UK with the words:

“A gloriously aromatic mix with notable

complexity even raw”.

CP44T H E W O R L D B E S T C U R R Y P R O J E C T

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P A G E 4 1

fig. 15 Frank Lantz

fig. 17 fig. 18

P A G E 4 2

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By Lantz

B R E A K B R E A D

Bread, cookies and pastry

Craftsmanship, innovation and the Nordic way of think-

ing are the main pillars of Frank Lantz’ vision for creating

unique and great tasting experiences. Since 1994, Frank

has been deeply involved in gastronomy, organic food and

great taste. Today, his assortment covers Nordic cookies,

gourmet pastries, single estate bread, and gourmet salt.

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P A G E 4 3

green, organic, fresh

SørisFor nearly 30 years, this family owned company with Jan

Algreen in charge has grown organic vegetables on their

farm, Sørisgaard, situated 40 km North of Copenhagen.

Sørisgaard is centered around valuebased agriculture and a

community of nature site managers. Through three gen-

erations, the family has made it their mission to grow and

produce organic quality commodities and make it avail-

able for a broad variety of consumers. Since 1987, all their

farming,

production and packaging has been organic. Today the

assortment covers more than 30 different types of vegeta-

bles, a flour assortment, honey and vegetable soups.

The farm is beautifully placed in the remains of a

subglacial stream trench. In the aftermath of the

Ice Age, the area formed part of a lake district, and today,

thousands of years later, that is evident in the soil which

is of an exceptionally high nutritional value. That heritage

provides edible treasures in the form of tasty vegetables

but also more historic treasures such as the 12.000-year-

old Stone Age tools, which are often found in the fields.

This serves as a frequent reminder for the family at Søris-

gaard that they are descendants of people living in and of

that very same nature that they are cultivating today, and

accordingly, the family feels a strong obligation to manage

the farm in a sustainable way, bearing in mind the people

who are to live off the crops of this land in many genera-

tions to come.

Soerisgaard uses wooden chips from their own forest

and from neighboring farms for their biofuel plant,

which heats housing, packing and staff facilities. The

plant is also used for the drying of cereal.

P A G E 4 4

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Flour

fig. 22

Organic flour ground in old

stone mills

The yield of the grains used for

the Soeris flour is low but the

content of protein and gluten

is high, which ensures a highquality

bread flour. The grains are

ground with a slow-speed stone

mill tearing the grain apart as

opposed to a traditional rolling

where the grain is squeezed. This

gives the flour a special structure

retaining the kernel and most of

the shell in the flour, adding flavor

and color to the flour.

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P A G E 4 5

W W W . N O R D I C F O O D E X P O R T . D K

p r o j e c t

THE FEASTC O N T I N U E S