{"id":55049,"date":"2025-10-19T11:26:31","date_gmt":"2025-10-19T09:26:31","guid":{"rendered":"https:\/\/slowfood.dk\/?p=55049"},"modified":"2026-02-06T09:06:22","modified_gmt":"2026-02-06T08:06:22","slug":"ostesnak-og-ostefondue-cheese-fondue-and-talk","status":"publish","type":"post","link":"https:\/\/slowfood.dk\/en\/2025\/10\/19\/ostesnak-og-ostefondue-cheese-fondue-and-talk\/","title":{"rendered":"Cheese and Talk \/ Cheese Fondue"},"content":{"rendered":"

\"\"<\/a><\/span>Samtale om madtraditioner og schweizisk ost.
\nLangbordsmiddag m ostefondue.<\/h3>\n

Fredag den 14. november kl. 18 hos Tilda og Karl, Stefansgade 47, 2200 K\u00f8benhavn N
\n(English below)<\/span><\/strong><\/em><\/p>\n

Om vinteren serverer spisestedet Tilda og Karl schweizisk ostefondue, et m\u00e5ltid hvor man traditionelt samles om en god samtale. Og vi skal\u00a0<\/span>tale om ost!<\/span><\/p>\n

Osten til en ostefondue er altafg\u00f8rende for smagen, og den leveres af et <\/span>par prisbel\u00f8nnede schweiziere: Bonden J\u00fcrg Wyss og ostemageren Mike Glauser. Sammen startede de firmaet “Jumi” i 2006, som bygger p\u00e5 tiptip-oldef\u00e6drenes erfaringer med ostefremstilling siden 1896. Gamle traditioner holdes i h\u00e6vd her i Emmental: K\u00f8erne gr\u00e6sser p\u00e5 markerne, b\u00f8nderne leverer den lune, r\u00e5 m\u00e6lk til mejeriet to gange dagligt, og den h\u00e5ndv\u00e6rksm\u00e6ssige ostefremstilling og lagring tager den tid, det nu en gang skal tage.<\/span><\/p>\n

F\u00f8r middagen fort\u00e6ller Fransesco, som driver “Tilda og Karl”, om hvorfor han serverer ostefondue i K\u00f8benhavn og om restauranternes rolle i (forandringen af) vores madsystem. Og s\u00e5 stiller opl\u00e6gsholderen fra Slow Food ostesp\u00f8rgsm\u00e5l til J\u00fcrg og Mike – forh\u00e5bentlig som en livestreamet Zoom samtale – alternativt som en video. F.eks. om hvorfor Jumi med h\u00e5ndkraft trillede en 100 kg Emmentaler ost 150 km tv\u00e6rs gennem Schweiz? Den verdensber\u00f8mte Emmental ost er optaget i Slow Foods biodiversitetskatalog “Smagens Ark”. Har du ogs\u00e5 et ostesp\u00f8rgsm\u00e5l?<\/span><\/p>\n

Menu<\/strong>
\n<\/span>Ostefondue\u00a0<\/span>med br\u00f8d, kogte kartofler fra Birkemoseg\u00e5rd, pickles af gr\u00f8ntsager fra bl.a. Drys \u00d8k\u00f8 og friske p\u00e6rer.<\/span><\/p>\n

Maden serveres som f\u00e6llesspisning ved langborde.
\n<\/span>Vin og andre drikkevarer – udover vand – kan k\u00f8bes i baren. Ligesom dessert kan tilk\u00f8bes.<\/span><\/p>\n

Tickets<\/strong>
\nK\u00f8b din billet med det samme<\/a> – og tag en ven med.
\n275 kr. for medlemmer af Slow Food. 300 kr. for ikke-medlemmer.<\/p>\n

Sprog<\/strong>
\n<\/span>Opl\u00e6gget vil v\u00e6re p\u00e5 engelsk, men vi taler ogs\u00e5 dansk.<\/span><\/p>\n

Afbestilling
\n<\/strong>Hvis du skulle blive forhindret i at deltage, kan du annullere din billet indtil 3 d\u00f8gn f\u00f8r arrangementet, og s\u00e5 vil du f\u00e5 refunderet billetprisen. Eller du kan i stedet overdrage din billet til en ven. Hvis du melder afbud senere end 3 d\u00f8gn f\u00f8r, kan vi desv\u00e6rre ikke refundere billetprisen. Det er af hensyn til indk\u00f8b og planl\u00e6gning af maden.<\/p>\n

***<\/span><\/p>\n

Talk about food traditions and Swiss cheese.
\nCommunal dinner with cheese fondue<\/h3>\n

Friday November 14th, 18:00 at Tilda og Karl, Stefansgade 47, 2200 K\u00f8benhavn N<\/p>\n

In winter, the restaurant Tilda and Karl serves Swiss cheese fondue, a meal that traditionally brings people together for a good conversation. And we’re going to talk about cheese!<\/span><\/p>\n

The cheese for a cheese fondue is crucial to the taste, and it is produced by a pair of award-winning Swiss: farmer J\u00fcrg Wyss and cheesemaker Mike Glauser. Together they started the company “Jumi” in 2006, which is based on the experience of their great-great-grandfathers in cheesemaking since 1896. Old traditions are kept alive here in Emmental: the cows graze in the fields, the farmers deliver the warm, raw milk to the dairy twice a day, and the artisanal cheesemaking and aging takes the time it needs to take.<\/span><\/p>\n

Before dinner, Fransesco, who runs “Tilda and Karl”, talks about why he serves cheese fondue in Copenhagen and about the role of restaurants in (changing) our food system. And then the presenter from Slow Food asks J\u00fcrg and Mike cheese questions – hopefully as a livestreamed Zoom conversation – alternatively as a video. For example, why Jumi rolled a 100 kg Emmental cheese by hand 150 km across Switzerland? The world-famous Emmental cheese is included in Slow Food’s biodiversity catalog “Ark of Taste”. Do you also have a cheese question?<\/span><\/p>\n

Menu<\/strong>
\nCheese fondue with bread, boiled potatoes from Birkemoseg\u00e5rd, pickles of vegetables from Drys \u00d8k\u00f8, among others, and fresh pears.<\/span><\/p>\n

The food is served as a communal meal at long tables.
\nWine and other drinks – in addition to water – can be purchased at the bar. Dessert can also be purchased.<\/span><\/p>\n

Tickets<\/strong>
\nBuy your ticket now<\/a> – and bring a friend.
\nDKK 275 for members of Slow Food. DKK 300 for non-members.<\/p>\n

Language<\/strong>
\nThe presentation will be in English, but we also speak Danish.<\/span><\/p>\n

 <\/p>\n

Cancellation<\/strong><\/div>\n
If you are unable to attend, you can cancel your ticket up to 3 days before the event and you will be refunded the ticket price. Or you can transfer your ticket to a friend instead. If you cancel later than 3 days before, we unfortunately cannot refund the ticket price. This is for the sake of purchasing and planning the food.<\/div>","protected":false},"excerpt":{"rendered":"

Samtale om madtraditioner og schweizisk ost. Langbordsmiddag m ostefondue. Fredag den 14. november kl. 18 hos Tilda og Karl, Stefansgade 47, 2200 K\u00f8benhavn N (English below) Om vinteren serverer spisestedet Tilda og Karl schweizisk ostefondue, et m\u00e5ltid hvor man traditionelt samles om en god samtale. Og vi skal\u00a0tale om ost! Osten til en ostefondue er […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[12],"class_list":["post-55049","post","type-post","status-publish","format-standard","hentry","category-tidligere-aktiviteter","tag-aktivitet"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-27 19:19:33","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/55049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/comments?post=55049"}],"version-history":[{"count":11,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/55049\/revisions"}],"predecessor-version":[{"id":55062,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/55049\/revisions\/55062"}],"wp:attachment":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/media?parent=55049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/categories?post=55049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/tags?post=55049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}