A taste workshop is led by an expert in a specific subject. You can expect one hour of exciting tastings and talks, while gaining new knowledge.
The main language of Taste workshops will be Swedish and will be translated into English when needed. Places are limited to 30 persons. Registration for participation is required in advance. Registration fee 150 SEK. The activities are arranged by Eldrimner.
Friday 2 September
Try out whey products in a tasting workshop hosted by Anna Kälvebrand and Elin Lindqvist from Ostmakeriet.
Try the award winning Whey Sorbet from Ostmakeriet, made from by-products from their own cheese production. Or try whey drinks from Skärvångens Bymejeri. You will get to taste goat cheese from Gide Goat.
About the sorbet:
EatStockholm’s jury statement: “An underutilized ingredient that has been given new life has become a beloved food and a real refreshment. With good collaboration and innovative gastronomy, the producers show the way ahead for future foods. A recipe for others to create their variations of the food, and with the potential to hit big. A refreshing innovation with a lovely texture that adds more flavour!”
Skärvången, is a small mountain village in northwestern Jämtland, where the farming families Olsson, Magnusson and Norrman joined forces in 1999 to run a farm, a warehouse and the dairy production in Östersund
Skärvångens bymejeri AB was run for many years by Tor And Roland after the others retired. Now Tor and Roland have reached retirement age, but have no intention of stopping just yet. They run the dairy production together with Mathias Gabriellsson and Patrik Östlund, who have almost 30 years of experience in the dairy profession, and Kim Håkansson, who has been with the company since the beginning. Their speciality is making dessert cheese from the the village cows and goats milk.
For 47 years, Gide goats in Västernorrland have been goat cheese producers. Gide get is run by Anna Karin Gidlund and her husband and has since 1987 been a KRAV- certified goat farm. They currently have 80 gats with an annual cheese production of between 6-7 tons and usually make unpasturized cheese with the help of their own developed lactic acid culture.
During the tasting , you will get to try the goatmese from Gide goat.
Nordic cheeses and affinage – the importance of good and diverse flavours
Today consumers are overwhelmed by cheese tasting less and more rectified. There is an ongoing impoverishment of diversity amongst hard and semi-hard cheeses. Milk quality and precision in cheese production is crucial for high quality products. But how about the importance of ripening to give cheese flavor profile and variation in taste? Taste Nordic hard/semi-hard cheeses and experience the difference in style, regional identity and maturity. The importance of observation and adaptation in the ripening process will be addressed in the talk and tasting led by Ulrika Åkesson, affineur from West Sweden.
4 cheeses meets and greets 4 types of honey
Martin Ragnar moderates the taste workshop.
Cheese is as we know not just cheese, and honey can taste from so many different blooming plants. Explore the differences, the biodiversity adn new exciting combinations together with the food nerd Martin Ragnar! The honey comes from beekeepers around Sweden and will have characteristics from hether, linden tree flowers, raspberry and buckwheat.
Martin Ragnar is a chemical engineer with great gastronmic passion. He is the author of the book about Swedish cheese culture, the History of the Pig, and the book about gooseberries (all in Swedish). He is behind the initiatives of the Svenska Dryckesakademien [Swedish beverage academy] and the Kålrotsakademien [the rutabaga academy] where he is also member of the board. The activity is organised by Svenska Bin and The Swedish Beekeeper’s Association.
Saturday 3 September
Charcuterie tasting
Taste workshop with Jens Linder
Discover 6 different charcuterie products made with different techniques. These companies and products will be on the tasting tray:
- Jannelund’s farm with air-dried inner thigh of sheep.
- Gulo gulo charcuterie with Brewurst and fresh isterband sausage with beetroot. Two Swedish Awards in 2021.
- Gotland’s Korvfabrik [Gotland’s sausage factory] with a salciccia type of sausage
- Grannköket och sånt [Neighbor’s kitchen and stuff] with sliced hot-smoked pork side and liver pate.
Friday 2 September & Saturday 3 September
Lost in the IPA- jungle?
Nordic IPA- testing with beer expert Sanna Lindberg
The IPA is the most dynamic beer style of the new beer culture. But how did the IPA, created for its long shelf-life, come to revolutionise the entire beer world? Sanna will guide us through the most common subcategories to the IPA and give you the tools you need to find your way in the immense amount of IPA beers.
The taste workshop will take place Friday 2 September at 19.00-20.00 and also Saturday 3 September at 14-30-15-30 at the main conference in Stora Skuggans Värdshus.
Register here at Eldrimner for tasteworkshop Friday
Register here at Eldrimner for tasteworkshop Saturday
Sanna Lindberg, photographer: Danger Österlin
Artisanal ice-cream with Nordic flavours
Taste workshop with ice-cream maker Joachim Hollander
Hollanders Glass offers you artisanal ice-cream with the best local ingredients. All ice-cream and sorbets are made from scratch. Joachim will take us on a unique ice-cream trip where local, organic ingredients are key. We will get to know local growers and farmers Hollanders is collaborating with. We will taste both goatmilk based fruit gelato, vegan sorbet, yoghurt ice-cream made with milk from Swedish mountain cattle and the popular flavours brown butter and rosemary. Hollanders work to create a sustainable business will also be highlighted from different perspectives. The key-words are small scale – personal – sustainable in everything.
The taste workshop takes place Friday 2 September at 16.30-17.30 and Saturday 3 September at 10-11.
Register here at Eldrimner for tasteworkshop on Friday
Register here at Eldrimner for tasteworkshop at Saturday.
