SCCE's members' creative cooking talents really got an inspiring kick-off as we met for a Creative Cooking Evening with Västerbottensost, Thursday 16 April, at Restaurant Köleri 2 in Tallinn.

Following our get-together mingle, Katrin Resolut from Norrmejerier gave us the fascinating history of Västerbottensost; The cheese was actually developed by fortunate accident in 1872 by a dairy maid in the northern Swedish village Burträsk. It is rumored that the maid was distracted by either other duties or a good looking man and as a result, the curd was heated and stirred at alternate times, producing the unique cheese not only loved by Swedes but also by people all over the world. Västerbottensost is still produced exclusively in Burträsk and matured for at least 14 months before it is distributed to the Swedish and international markets.

Pille Petersoo, the well known Estonian food writer (http://nami-nami.blogspot.com/), had prepared a selection of recipes for us with Västerbottensost as the vital ingredient and after her introduction, we picked up the ingredients and started our creative cooking session.

The outcome was delicious and on page 2 to this newsletter, three recipes are included. More recipes are available at Pille's Nami-Nami website;

www.nami-nami.ee/Search/QuickSearch?SearchText=margitmiller,

as well as on Västerbottensost's website;

http://vasterbottensost.com/en/recipes-menus/.

On behalf of all SCCE members enjoying this nice, fun and creative evening, I would like to thank Katrin and Pille for really kicking off our cooking talents. My thanks also go to Margit and Ivar Miller from Tere AS, the official importer and distributor of Västerbottensost in Estonia. Last but not least, my thanks also go to Restaurant Köleri 2 for a very nice set up of our creative cooking evening.

Sincerely,

Kristiina Sikk

SCCE Ombudsman