Iceland has the world’s third-highest per-capita consumption of cheese. This is predominantly because of the popularity of skyr, which was already an integral part of the diet of Iceland’s first settlers over a thousand years ago. Yet, traditional skyr, a specific curd cheese made out of cow, sheep or goat milk, is on board of the Ark of Taste, an international catalogue of endangered heritage foods, maintained by the global Slow Food movement. The reason: Only a handful of “crazy” producers in Iceland are resisting industrialization of skyr-making and still use the traditional recipe. Savor your lunch while listening to Eirný’s interesting and fun lecture about the history of cheese making in Iceland.

The Cheese School is aimed at food lovers of all types, from the merely curious to the serious cheese enthusiast. It is held at Búrið (e. the Pantry) a small delicatessen shop that has developed a strong following among Icelanders for its selection of speciality foods from dairy farms and other small, local producers all over Iceland.

Duration: 2 hours

Group size: 6 - 20 persons

Where: Búrid, Grandagardur 35, 101 Reykjavik

Included: A lovely lunch and sampling of cheeses

The food:  Participants are responsible for taking care of any allergies or food intolerance they may have. Please send e-mail  with your specifications at least 24 h in advance and we will do our best to meet your needs.