I’m thrilled to introduce you to my newest co-host, Camilla Bojsen-Møller -- a Danish cheese expert, writer, photographer, and author of the Danish blog Cheese Talks. She’ll be joining me as a co-host this fall on our sold-out France & Switzerland tour, which features a chateau stay and visits to makers of Comté, Beaufort Alpage, and more!
Camilla has an interesting story: she started with a marketing job in the cheese industry, then developed her own consulting business as a “cheese communicator.” Today, she handles freelance writing, photography, and social media for a number of different cheese companies, large and small. She’s also written a wonderful cookbook about Danish cheese, called Ost. (Unfortunately, there isn't an English translation available...yet!)
We visited Camilla and her family in Copenhagen last October and had a splendid time. She introduced us to some of her favourite restaurants around Copenhagen (including Baest, a pizzeria that employs a local herd of cows to make mozzarella for Baest's pies) and took us on a tour of her favorite Danish dairies. One highlight: visiting a cheese cave on the North Sea where the famous Danish cheese of the same name is aged. Do you know it? North Sea is a wonderful sea-salty cow's milk cheese that gets its taste from a gentle mist of North Sea air piped directly into the ripening rooms.
Check out our Q&A with Camilla below, and be sure to visit her blog. A passionate cheese lover and traveler, she's been a guest on several of our Cheese Journeys and has written a British Cheese Journeys Diary, along with a post all about visiting Montgomery's Cheddar.
Co-host Profile: Camilla Bojsen-Moller
Years in the Cheese Industry: 22 years
Your 3 desert island cheeses: Beaufort, Sainte Maure de Torraine, Roquefort
A Danish cheese you wish more people knew about: Fynsk rygeost (smoked fresh cheese from the island Fyn, it dates back to the vikings) and North Sea Cheese (as an example of Danish cheese innovation today).
[Note: Fynsk rygeost is pictured below on the blue plate -- Camilla prepare this board for us during our visit.]
How you heard about CJ: I came across beautiful photos on Instagram and loved the idea that someone combined cheese and travel which are my own big passions. I wrote to Anna to let her know about me and from there the cheese talk just keeps flowing.
What you're most excited about as a co-host: To share amazing and unique Alp experiences with a group of cheese and food loving guests. Being Danish, I'm also European and I'm excited to welcome overseas travellers to Europe and do my utmost to share my European heritage.
Something you're looking forward to on on the French tour: There are so many things I look forward to. But three things are: Visit the last handcraft producer of cow bells, be part of the cow parade and to feel the fresh Alp air while hearing remote sounds of cow bells and the sight of lush alpine meadows = the essence of terroir.
Cheese travel tip/packing tip: Bring good walking shoes (you need a nice walk to create appetite/space for all the lovely cheeses you'll meet), a good camera/mobile phone to capture all the star moments and a notebook to keep track of all the invaluable impressions.
A favourite pairing of the moment: Black cherry jam with Ossau Iraty (or other hard matured sheep milk cheese).
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I'm thrilled to welcome Camilla on board as a co-host, and I can't wait for you to meet her! Even if you're not on our French tour with her this fall, you can follow her travels with Cheese Journeys on Instagram (@Ostesnak_Cheesetalks).
P.S. Stay tuned -- we're headed to Italy in May and will be sharing lots of fun pics on social media. Plus, we'll be announcing our 2023 tours next month! In the meantime, if you have questions, please don't hesitate to email me at anna@cheesejourneys.com.
