Manifesto
Nordic Cheesemongers was formed in May 2019 with the aim of promoting:

On May 24, 2019, a group of people from Denmark, Norway and Sweden gathered a group of people with the profession artisan cheese making and sales, at Almnäs Bruk by Vätterns strand. Among them were representatives of cheese traders, cheese producers and Nordic farm dairy associations.

The meeting took place on the basis of the fantastic success that Nordic artisanal cheese has achieved in recent years. One can easily speak of a Nordic cheese wonder. Nordic artisanal cheese is now served all over the world. During the last decade, it has become increasingly common for Nordic cheeses to return home with medals of the highest value from the major international cheese competitions such as the World Cheese Awards. But not only that; In competition with thousands of the world's absolute finest cheeses, Nordic cheeses have won the competition and achieved placements among the top five! 

It is a fact that Nordic cheese can compete with the most famous cheeses in the world. How do you manage such a success? How do you communicate to the public in the Nordic countries that we have exceptional cheeses, here at home? How do we make those who work in the gastronomy and hospitality industry aware of the treasures they could work with? During the discussion, these questions were at the center. Who will carry the torch?

A key role is held by the cheese salesperson – the Cheesemonger who forms the link between the producer and the customer. Like the chef in gastronomy, it is the Cheesemonger who has the opportunity to gather knowledge and pass it on. The primary task must therefore be to raise the status of the Nordic cheesemonger. 

To begin the work, it was decided to arrange a special day called Nordic Cheese Night or Cheese Night at Almnäs Bruk in May 2023. During one day, invited guests will have the opportunity to participate in workshops, get to know and taste the diversity of Nordic cheese, see Nordic chefs from each country's national team of chefs use cheese in their cooking and be involved in selecting the Cheese of the Year. A Nordic champion among artisanal cheeses will be crowned and as a preparation for the coming year, a demo version of the Cheese of the Year will be arranged. 

The idea with Ostnatta is that it should be able to move from country to country in the Nordics from year to year. It is also desirable to find members in the Nordic countries that are not yet represented among the Nordic Cheesemongers.