A new course taking place this week is putting Swedish artisan cheese in the spotlight, giving dairy professionals a timely opportunity to deepen their understanding of both cheesemaking and market access as interest in small-scale production continues to grow.
Primarily aimed at trained dairy workers with a solid grounding in cheesemaking, the course also attracts professionals whose work benefits from a clearer picture of the full production process. Its main objective is to strengthen knowledge of contemporary Swedish artisan cheese and to explore how these products successfully reach consumers in an increasingly competitive marketplace.
Participants are gaining first-hand insight into how Swedish craft cheese is positioned and sold through specialist retailers. Discussions focus on opportunities and challenges in the market, as well as the importance of close collaboration between cheesemakers and those responsible for product ranges and customer relations.
A significant part of the course is being held at Jürss Mejeri in Hälleforsnäs, Södermanland. The dairy works exclusively with KRAV-certified milk from nearby farms and produces a wide range of artisan cheeses, including the protected blue cheese Sörmlands Ädel.
Teaching is led by Kerstin and Claes Jürss, who have run the dairy since 2004 and are currently during a generational transition. Kerstin Jürss brings extensive industry experience, having previously chaired Sweden’s association for farm dairies and now serving as chair of the European artisan dairy network FACE Network.
Theory and practice are closely integrated throughout the course. Participants follow live productions of blue cheese and granular-eyed hard cheese, while gaining a broader understanding of milk quality, maturation, storage and sales. The emphasis is firmly on practical, real-world learning, supported by concise course materials.
The week also includes additional professional gatherings at Jürss Mejeri, with a separate training day focused on cheese retailing and tasting, as well as the annual meeting of Sweden’s farm dairy association (Sveriges Gårdsmejerister). Together, these events underline the area’s current role as a meeting point for the Swedish artisan cheese community.
The course is organised by Eldrimner, Sweden’s national resource centre for food craft, which supports food artisans through professional training and development initiatives across the country.