Cheese, a Big Part of New York City’s Nordic Food Festival
Cheese, a Big Part of New York City’s Nordic Food Festival

NEW YORK—Premium Nordic cheese will share center stage with local Nordic chefs during the NORTH Nordic Food Festival from Oct. 2 through Oct. 7. 

Culinary magazine Honest Cooking is teaming up with Restaurant Aquavit and the International Culinary Center (ICC) for the first ever New York City Nordic food festival; the festival is called NORTH. Its main events are held at the ICC in SoHo. 

New Yorkers can meet local Nordic chefs such as Marcus Jernmark (Aquavit), Mads Refslund (Acme), Fredrik Berselius (Aska), Daniel Burns (Luksus), and Carl Kristian Frederiksen (Aamanns Copenhagen). The chefs will have cooking demonstrations and will share their Nordic heritage. 

Arla Foods, the fifth largest dairy company in the world, introduced four of its premium artisanal Unika by Castello cheeses to North America recently. Grab a taste at the festival before they roll out in other Nordic restaurants across the city mid-October. 

The Specialty Cheeses

Krondild, a dill-flavored cheese inspired by the Nordic tradition of pickling vegetables with dill in order to preserve them for winter. It has a pure cheese taste and creamy texture, with an aroma of freshly-mown hay and freshly picked dill.

Gnalling, a small, dry cheese that was discovered accidentally when a batch of cheese was forgotten and left to dry out. It has a hard texture, but melts on the tongue like good chocolate. 

Havgus, a unique semi-hard cheese inspired by the marshlands of southwest Denmark. Aged at least 35 weeks. It has a mild and pure taste, filled with small, crispy protein crystals.

Høgelundgaard, a cheese based on the traditional Danish blue. It is made with yeast and stored without oxygen to be matured for 40 weeks. It has a delicate and balanced flavor of blue mold and sweet fruit.

 

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