Slow Cheese Copenhagen 2017 is the second installation of the Slow Food Copenhagen-North Zealand chapter’s regional cheese celebration – or festival, as we like to call it. The festival is inspired by the generic Slow Food International focus on the promotion of raw milk cheese production and we work in collaboration with the main office in Bra, Italy.

At the initial run in 2016 we were happy to experience the immense interest by all manner of cheese-loving Copenhageners, and when the queues had subsided and the cheese had been devoured we counted a total of 550 tickets sold. This year we will sell a maximum of 500 tickets to go with the circa 100 people in the room who are either organisers, volunteers, exhibitors, press or partners.

For the 2017 festival on 4 November we hope to attract around 20 dairies and other selected cheese businesses to exhibit their productions alongside a number of suppliers of wine, beer, cider, bread, jams, honey, coffee and other condiments and equipment. Expect somewhere between 100 and 200 different cheeses to sample and enjoy.

Also, this year we are very excited and proud to present the educational programme’s main speakers, Ms Kerstin Jürss of the Jürss Mejeri in Sweden and representing the Sveriges Gårdsmejerister association, and Mr David Asher, Canadian natural cheese making guru and a teacher at his Black Sheep School of Cheesemaking among several other interesting talks and tastings.