Cheese innovation

At last week’s Global Dairy Congress in Oslo, my taste buds were tempted by two contrasting cheeses – one old, one new … one sweet, one spicy.

The first was brown cheese, a Norwegian breakfast tradition, which someone said is boiled whey and not cheese at all. What I tried looked like and tasted like a thin slice of fudge.

The second was Chunky Cheese, a new angle on cheese snacking for adults. It’s been launched recently in Britain and is a range of four cheese bars – a savoury alternative to cereal bars or even confectionery.

I wonder if brown cheese could catch on elsewhere. I certainly believe that an ambient cheese snack should be developed to become the energy shot of dairy – by the till in convenience stores. And Chunky Cheese comes close to that.