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Goat Cheese production - FjellTopp - Bo Jensen: Difference between revisions
Goat Cheese production - FjellTopp - Bo Jensen (view source)
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==Brief annotation - basic description of entrepreneurial activity== | ==Brief annotation - basic description of entrepreneurial activity== | ||
Bo Jensen produces hand crafted fresh [[wikipedia:en:goat cheese|goat cheese]] in a small building located on a goat farm in Aurenes, outside Undheim, in [[wikipedia:en:Jæren|Jæren]], [[wikipedia:en:Rogaland|Rogaland]], in the Southwest of [[wikipedia:en:Norway|Norway]]. He employs very fresh, [[wikipedia:en:Raw milk|unpasteurised goats milk]] produced by the farmers who own the farm where his production facility is located. In business for approximately five years now (2017), his fresh goat cheese has won at least three national awards for its quality, provenance and taste. A trained, experienced Pastry Chef working in Norway, he first worked part time as a consultant to the existing farm cheese business, but after winning an important prize for the cheese in 2011, eventually took the business over, making it his main economic activity. | Bo Jensen produces hand crafted fresh [[wikipedia:en:goat cheese|goat cheese]] in a small building located on a goat farm in Aurenes, outside Undheim, in [[wikipedia:en:Jæren|Jæren]], [[wikipedia:en:Rogaland|Rogaland]], in the Southwest of [[wikipedia:en:Norway|Norway]]. He employs very fresh, [[wikipedia:en:Raw milk|unpasteurised goats milk]] produced by the farmers who own the farm where his production facility is located. In business for approximately five years now (2017), his fresh goat cheese has won at least three national awards for its quality, provenance and taste. A trained, experienced Pastry Chef working in Norway, he first worked part time as a consultant to the existing farm cheese business, but after winning an important prize for the cheese in 2011, eventually took the business over, making it his main economic activity. | ||
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[[File:Bo Jensen 02.jpeg|right|thumb|250 px|Black cheese]][[File:Bo Jensen 01.jpeg|right|thumb|250 px|Bo Jensen]]The idea behind the business is about the supply of [[wikipedia:en:local food|local food]] and local products, in this case, a traditional product which was farm-produced, and which has mostly gone out of production due to the industrialization of the Norwegian dairy sector, and also due to a ban on the off-farm transport of unpasteurised milk. | [[File:Bo Jensen 02.jpeg|right|thumb|250 px|Black cheese]][[File:Bo Jensen 01.jpeg|right|thumb|250 px|Bo Jensen]]The idea behind the business is about the supply of [[wikipedia:en:local food|local food]] and local products, in this case, a traditional product which was farm-produced, and which has mostly gone out of production due to the industrialization of the Norwegian dairy sector, and also due to a ban on the off-farm transport of unpasteurised milk. | ||
His products: “FjellTopp” and “LilleAske” (‘Mountain Top’, and ‘Little Ash’), both fresh white cheeses made from [[wikipedia:Raw milk|unpasteurised goats milk]], represent part of the | His products: “FjellTopp” and “LilleAske” (‘Mountain Top’, and ‘Little Ash’), both fresh white cheeses made from [[wikipedia:Raw milk|unpasteurised goats milk]], represent part of the cultural heritage of Norwegian mountain farming (‘seter’ or ‘alpine dairy’ farms). These cheese products were far from uncommon historically, as small farm producers supplemented and added value to the raw commodities (i.e. milk) that they produced. Also, [[wikipedia:goat farming|goat]] and [[wikipedia:sheep farming|sheep dairy farming]] used to be far more common than it is now, due to the location of many farms in the rugged mountain areas where these species thrive. Modernization and industrialization of cheese production has made these products marginal to the main grocery market in Norway as they have neither the volume, nor access to distribution systems of the industrial suppliers. | ||
Jensen’s idea was to produce traditional fresh [[wikipedia:goat cheese|white goat cheese]] of the highest quality, and to market it direct to high end consumers and high end users such as chefs, hotels and other outlets which focus upon small volume, high quality food products. In this way he builds demand within a sector he already knows and is known well within, and can charge higher prices reflecting the special qualities of the product. | Jensen’s idea was to produce traditional fresh [[wikipedia:goat cheese|white goat cheese]] of the highest quality, and to market it direct to high end consumers and high end users such as chefs, hotels and other outlets which focus upon small volume, high quality food products. In this way he builds demand within a sector he already knows and is known well within, and can charge higher prices reflecting the special qualities of the product. | ||