The market for specialty cheeses is developing rapidly, and many Danish dairies are among the players actively challenging and expanding the range with new and exciting cheese types and varieties. Consumer interest in specialty cheeses is increasing, and the dairies are responding with innovation, quality, and a broader product portfolio that encompasses everything from traditional hard cheeses to processed and cream cheeses, as well as the distinctive white cheeses.

In this seminar, we focus on the many expressions and production methods of specialty cheese. We take a deep dive into how different types of specialty cheeses are produced, which technological and artisanal techniques are used, and how dairies work with refinement and product development. Several Danish dairies have specialized in these cheeses, and their experience and approaches will be highlighted through professional presentations and discussions.

The day offers inspiring presentations from both dairy industry experts and suppliers, all contributing with their knowledge and perspectives. Participants will have ample opportunity to gain insight into specific production processes, hear about current challenges and solutions, and—most importantly—find new inspiration for working with specialty cheeses. The seminar is aimed at anyone with an interest in dairy technology, product development, and cheese production, whether you work in manufacturing, quality, development, or as a supplier.