The second weekend in February 2025, the eleventh edition of the Cheese Festival was held in Stockholm. The festival is a tribute to Swedish cheese and several of the country’s artisan dairies were on site with their cheeses. Several also received fine prizes in the Cheese Festival competition.

During the festival, Eldrimner`s -National Resource Center for Artisan Food Crafts, long-time manager and founder Bodil Cornell received an honorary award. The Honorary Award of the Year is awarded annually by the Cheese Festival and recognizes a person who has dedicated a large part of their professional life to making a difference for Swedish cheese.

The motivation for the 2025 recipient of the Cheese Festival’s Honorary Award is:
The Honorary Award of the Year 2025 is awarded to is one of Sweden’s foremost enthusiasts in cheese culture and has been a driving force behind the development of Swedish cheese production for decades. Through her work as operations manager for Eldrimner, she has tirelessly supported the country’s small-scale dairies and contributed to highlighting artisanal cheese on both a national and international level. With passion, knowledge and commitment, this year’s laureate has inspired producers, promoted traditional production methods and been a decisive voice for the importance of quality cheese in Sweden. Her efforts have not only led to increased knowledge and appreciation for Swedish cheese but also paved the way for a vibrant and sustainable cheese culture.

For her long-standing commitment, invaluable knowledge and tireless work for the Swedish cheese tradition, it is with great pleasure that we award the 2025 Honorary Award of the Year to: Bodil Cornell.

In the Swedish Dairy Farmers’ stand there was a notice board where visitors could justify why they choose Swedish artisan cheese. One of the winning justifications was: “I choose Swedish artisan cheese because it supports an “industry” I love. A group full of innovation and new thinking and with a true concern for sustainability and the environment while promoting taste.”

Directly connected to the Cheese Festival, the Swedish Beverage Festival was organized for the first time. It was possible to enjoy the best craft drinks from 21 Swedish beverage producers. And it was a really succes.

One Brewery had made a very nice beer with whey. Dark and creamy it was. It was very good together with many different styles of cheese.

You could also find ice cream made out of the whey or made with blue mold cheese. Made us longing even more for summertime