Goat Cheese production - FjellTopp - Bo Jensen: Difference between revisions

[[File:Bo Jensen 07.jpeg|right|thumb|250 px|Bo Jensen]][[File:Bo Jensen 08.jpeg|right|thumb|250 px|Surrounding]][[File:Bo Jensen 09.jpeg|right|thumb|250 px|Production building from the lake]]Although Bo Jensen was not specifically trained as a cheese maker, his formal training as a Pastry Chef, and other similar certificate courses he has completed, have, he says, had a large contribution to his ability to create a production process which delivers extremely high quality cheeses, as well as consistency in product and innovation in design.  He did briefly study with a French cheesemaker, but claims that most of the knowledge which goes into making his cheese came about from the interplay of ideas from other activities (restaurant and patisserie cooking) with hands-on experimentation and development of the product.  What is important, is to be able to recognize quality and uniqueness in a product, and once developed, to create a process which produces enough standardization to serve a specific market.