We more or less kick-started the cheese revolution here in Denmark

when we started producing our North Sea cheese.

The North Sea cheese is produced using organic milk.

In Denmark we are very coastal - near to the North Sea and the fjords.

The environment affects the cheese through the whole process.

There are heavy winds up in Bovbjerg, 360 days a year,

and the remaining five days it's gale winds blowing.

It's the salty air that's the key essence.

When it's being matured, this very salty air that is wrapped around the cheese

draws out moist and creates a more firm structure and adds flavor to it.

When it's being moved to the caves, a ripening process starts

and adds another taste to it.

Maturing facilities in caves have been known for hundreds of years,

especially in the southern part of Europe.

It's relatively new in Denmark.

We are using a limestone cave.

The artisan skills that we're talking about is very important.

The quality control in the ripening process,

where it's being monitored and turned and nursed.

The flavour of the North Sea cheese is very nutty and salty,

and it has those crystallised bits in it,

which overall gives fantastic cheese.