Collaboration in Danish Dairy Sector - New Gastronomic Heights

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Sirius – the Bright Star in the Dairy Sector

Innovative collaboration from farm to fork has set new standards for quality in Danish dairy.

Arla Unika has grown out of a big idea – to bring Danish dairy to a world-class gastronomic level through a collaboration between passionate dairy professionals, chefs and culinary entrepreneurs.

By 2002 Arla was already a leading global dairy brand exporting products as well as know-how. However, progressive Danish chefs at the time expressed a need for alternative gastronomic dairy products made from culinary virtues such as diversity and unique tastes.

Through a continuous development and collaboration, the outcome is a wide range of cheese and milk products that has set new standards for quality

Collaboration from farm to fork

Arla eventually listened to the chefs and entered the fruitful collaboration. The starting point was artisanal skill, new knowledge, and curiosity – all set in a creative environment where ideas were flowing and failures seen as natural and necessary steps towards a final uniqueness.

Through a continuous development and collaboration, the outcome is a wide range of cheese and milk products that has set new standards for quality, creating culinary uniqueness without compromising the highest food safety standards.

The shining example

A shining example is Sirius. Named after the brightest star in the northern sky, this cheese cuts across the cheese processing tradition to resemble the methods used in the production of charcuterie products.

Created as a white and blue mould cheese, it is dehydrated, washed in red rind culture, stored moist and then, finally, dehydrated again. The process results in a new type of cheese with a firm texture and well-balanced mould flavour, complementing the round butter and cream notes.