Cheese

Ostfangin

raw material nerd

"The history of mankind can be traced through cheese"

Vital with Eirnýja Sigurðardóttir, a cheese woman in Búrin

Búrið is a cheese shop that specializes in a wide selection of good Icelandic and foreign cheeses. There you can also find various Icelandic products, such as rhubarb caramel and birch syrup. Hrefna Rósa chatted with the cheese genius Eirnýja Sigurðardóttir at Búr and found out about cheese.

Why cheese? Cheese is one of the most remarkable foods in the world and can be traced back to human history. Cheeses have been used as currency, have been part of religious ceremonies, helped to provoke conflict and peace between nations, and even been part of religious traditions. Despite industrialization, the cheese culture has been maintained. Since the quality of the milk is so important, it could be said that in one piece of cheese we came into direct contact with nature, vegetation, weather and season.

What is your favorite cheese? I always have "cheese" of the day and here at home Comté, Morbier and Fleur D'Aunis are favorites. Otherwise this is too difficult a question as the selection is so large and good. Cheeses on the wish list today would be Valencay, Isle of Mull Cheddar, Beaufort D'Alpage, Humboldt Fog and Pecorino Marzolino, but then the wish list will no doubt be different tomorrow.

How do you like to eat cheese? I want to keep it simple, so I often have nothing to do with the cheese but let it enjoy itself. But then it is good to pair them with a side dish that does not overwhelm them but rather makes the taste experience even better. Good Cheddar with crispy green apples and some sweet and sour onions, goat cheese with fresh apricots and dried berries, Fourme D'ambert blue cheese with roasted hazelnuts and perubita or Normandy Camembert with cognac raisins.

Do you have other hobbies? I have a bread sandwich that fits very well with my cheese sandwiches, but since I am always working, other hobbies do not get much space. I'm also a raw material nerd and I enjoy reading and learning about the origin and history of the raw material. I travel to eat, love old movies and want to take up gardening when I grow up.

What do you cook most often? Cooking has changed a lot for me. When I first started working as a chef, I cooked a lot of complex and spicy dishes, but over time, the cooking simplified and the emphasis is more on the ingredients. Today I am a big fan of good beef boxes, diced meat dishes and "one pot" cooking. In recent years, I have been very fond of North African cuisine and enjoy serving it to guests.

Do you make your own cheese? I make a lot of fresh cheeses that I use every now and then in cooking. I love baked cheesecakes and cheese-filled bread. I sometimes get involved and make something that needs longer development, but to be honest I am far too impatient and do not have the temperament needed to be a good cheese maker. But going out to farm and own production sounds extremely good and the possibilities are many. My kittens would feel really good in the countryside.

What products do you sell in your shop? In addition to the cheeses, Búrið also has a selection of jams and other cheese-related side dishes that we either produce ourselves or buy from people from all over the country. We offer various Icelandic products, including handmade farm cheeses, skyr confectionery, rhubarb caramel, air-dried beef and minke, smoked salmon and char, ice cream and birch syrup.

Is there an awakening among Icelanders about cheese and cheese making? We eat on average more cheese than other nations, which is in many ways remarkable considering that most of the cheeses we know today did not come on the market until around 1960. Icelandic Camembert existed first marketed here in 1982, but sources about Camembert from Normandy can be traced back to 1550. I think attitudes towards cheese and how we serve them are changing. It is very encouraging and it will be exciting to follow the development in the coming years.

Do you shop directly from farmers? I want the best available raw material available and traceability and quality go hand in hand with security over animal welfare. I have only bought beef from Doddi and Lísa á Háls since I came to Iceland and try my best to buy all meat products directly. I buy my vegetables in supermarkets where the horticultural association of farmers in Iceland is strong and the quality is good. But it is always fun to visit Engi and choose good vegetables or in the shops Frú Lauga, Bændur í Bænar and Búbót in Selfoss.

Ostfangin

raw material nerd

"The history of mankind can be traced through cheese"

Vital with Eirnýja Sigurðardóttir, a cheese woman in Búrin

Búrið is a cheese shop that specializes in a wide selection of good Icelandic and foreign cheeses. There you can also find various Icelandic products, such as rhubarb caramel and birch syrup. Hrefna Rósa chatted with the cheese genius Eirnýja Sigurðardóttir at Búr and found out about cheese.

Why cheese? Cheese is one of the most remarkable foods in the world and can be traced back to human history. Cheeses have been used as currency, have been part of religious ceremonies, helped to provoke conflict and peace between nations, and even been part of religious traditions. Despite industrialization, the cheese culture has been maintained. Since the quality of the milk is so important, it could be said that in one piece of cheese we came into direct contact with nature, vegetation, weather and season.

What is your favorite cheese? I always have "cheese" of the day and here at home Comté, Morbier and Fleur D'Aunis are favorites. Otherwise this is too difficult a question as the selection is so large and good. Cheeses on the wish list today would be Valencay, Isle of Mull Cheddar, Beaufort D'Alpage, Humboldt Fog and Pecorino Marzolino, but then the wish list will no doubt be different tomorrow.

How do you like to eat cheese? I want to keep it simple, so I often have nothing to do with the cheese but let it enjoy itself. But then it is good to pair them with a side dish that does not overwhelm them but rather makes the taste experience even better. Good Cheddar with crispy green apples and some sweet and sour onions, goat cheese with fresh apricots and dried berries, Fourme D'ambert blue cheese with roasted hazelnuts and perubita or Normandy Camembert with cognac raisins.

Do you have other hobbies? I have a bread sandwich that fits very well with my cheese sandwiches, but since I am always working, other hobbies do not get much space. I'm also a raw material nerd and I enjoy reading and learning about the origin and history of the raw material. I travel to eat, love old movies and want to take up gardening when I grow up.

What do you cook most often? Cooking has changed a lot for me. When I first started working as a chef, I cooked a lot of complex and spicy dishes, but over time, the cooking simplified and the emphasis is more on the ingredients. Today I am a big fan of good beef boxes, diced meat dishes and "one pot" cooking. In recent years, I have been very fond of North African cuisine and enjoy serving it to guests.

Do you make your own cheese? I make a lot of fresh cheeses that I use every now and then in cooking. I love baked cheesecakes and cheese-filled bread. I sometimes get involved and make something that needs longer development, but to be honest I am far too impatient and do not have the temperament needed to be a good cheese maker. But going out to farm and own production sounds extremely good and the possibilities are many. My kittens would feel really good in the countryside.

What products do you sell in your shop? In addition to the cheeses, Búrið also has a selection of jams and other cheese-related side dishes that we either produce ourselves or buy from people from all over the country. We offer various Icelandic products, including handmade farm cheeses, skyr confectionery, rhubarb caramel, air-dried beef and minke, smoked salmon and char, ice cream and birch syrup.

Is there an awakening among Icelanders about cheese and cheese making? We eat on average more cheese than other nations, which is in many ways remarkable considering that most of the cheeses we know today did not come on the market until around 1960. Icelandic Camembert existed first marketed here in 1982, but sources about Camembert from Normandy can be traced back to 1550. I think attitudes towards cheese and how we serve them are changing. It is very encouraging and it will be exciting to follow the development in the coming years.

Do you shop directly from farmers? I want the best available raw material available and traceability and quality go hand in hand with security over animal welfare. I have only bought beef from Doddi and Lísa á Háls since I came to Iceland and try my best to buy all meat products directly. I buy my vegetables in supermarkets where the horticultural association of farmers in Iceland is strong and the quality is good. But it is always fun to visit Engi and choose good vegetables or in the shops Frú Lauga, Bændur í Bænar and Búbót in Selfoss.

Cheese

ingredients nerd

"The history of mankind can be traced through cheese"

Vital with Eirnýja Sigurðardóttir, a cheese woman in Búrin

Búrið is a cheese shop that specializes in a wide selection of good Icelandic and foreign cheeses. There you can also find various Icelandic products, such as rhubarb caramel and birch syrup. Hrefna Rósa chatted with the cheese genius Eirnýja Sigurðardóttir at Búr and found out about cheese.

Why cheese?

Cheese is one of the most remarkable foods in the world and can be traced back to human history. Cheeses have been used as currency, have been part of religious ceremonies, helped to provoke conflict and peace between nations, and even been part of religious traditions. Despite industrialization, the cheese culture has been maintained. Since the quality of the milk is so important, it could be said that in one piece of cheese we came into direct contact with nature, vegetation, weather and season.

What is your favorite cheese?

I always have "cheese" of the day and here at home Comté, Morbier and Fleur D'Aunis are favorites. Otherwise this is too difficult a question as the selection is so large and good. Cheeses on the wish list today would be Valencay, Isle of Mull Cheddar, Beaufort D'Alpage, Humboldt Fog and Pecorino Marzolino, but then the wish list will no doubt be different tomorrow.

How do you like to eat cheese?

I want to keep it simple, so I often have nothing to do with the cheese but let it enjoy itself. But then it is good to pair them with a side dish that does not overwhelm them but rather makes the taste experience even better. Good Cheddar with crispy green apples and some sweet and sour onions, goat cheese with fresh apricots and dried berries, Fourme D'ambert blue cheese with roasted hazelnuts and perubita or Normandy Camembert with cognac raisins.

Do you have other hobbies?

I have a bread sandwich that fits very well with my cheese sandwiches, but since I am always working, other hobbies do not get much space. I'm also a raw material nerd and I enjoy reading and learning about the origin and history of the raw material. I travel to eat, love old movies and want to take up gardening when I grow up.

What do you cook most often?

Cooking has changed a lot for me. When I first started working as a chef, I cooked a lot of complex and spicy dishes, but over time, the cooking simplified and the emphasis is more on the ingredients. Today I am a big fan of good beef boxes, diced meat dishes and "one pot" cooking. In recent years, I have been very fond of North African cuisine and enjoy serving it to guests.

Do you make your own cheese?

I make a lot of fresh cheeses that I use every now and then in cooking. I love baked cheesecakes and cheese-filled bread. I sometimes get involved and make something that needs longer development, but to be honest I am far too impatient and do not have the temperament needed to be a good cheese maker. But going out to farm and own production sounds extremely good and the possibilities are many. My kittens would feel really good in the countryside.

What products do you sell in your shop? In addition to the cheeses, Búrið also has a selection of jams and other cheese-related side dishes that we either produce ourselves or buy from people from all over the country. We offer various Icelandic products, including handmade farm cheeses, skyr confectionery, rhubarb caramel, air-dried beef and minke, smoked salmon and char, ice cream and birch syrup.

Is there an awakening among Icelanders about cheese and cheese making?

We eat on average more cheese than other nations, which is in many ways remarkable considering that most of the cheeses we know today did not come on the market until around 1960. Icelandic Camembert existed first marketed here in 1982, but sources about Camembert from Normandy can be traced back to 1550. I think attitudes towards cheese and how we serve them are changing. It is very encouraging and it will be exciting to follow the development in the coming years.

Do you shop directly from farmers?

I want the best available raw material available and traceability and quality go hand in hand with security over animal welfare. I have only bought beef from Doddi and Lísa á Háls since I came to Iceland and try my best to buy all meat products directly. I buy my vegetables in supermarkets where the horticultural association of farmers in Iceland is strong and the quality is good. But it is always fun to visit Engi and choose good vegetables or in the shops Frú Lauga, Bændur í Bænar and Búbót in Selfoss.

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