Arla Unika is helping cheese and booze become the new Milk and Honey

Arla Unika is helping cheese and booze become the new Milk and Honey

3
min
Collaborations

If you just happen to be a lover of both fine cheeses and fine alcohol, then do I have a story for you. And it starts, as many things do in our business, with the chance meeting of a group of passionate people.

Way back in a pandemic-free 2018, I had the pleasure of meeting some of the fine people at Arla Unika during a hosted event at Sol over Gudhjem, on the beautiful Danish isle of Bornholm. Arla Unika had brought some rehydrated cheese with a competing gin in it, and I loved it. After a few bites, I promptly asked if we shouldn’t make some with our stuff.

Juniper: The background behind Gin's essential botanical

However, before I go too far into the story of our collaboration, let me tell you about the wonderful folks at Arla Unika.

Cheese rebels with a cause


The Arla Unika origin story was sparked by a few passionate individuals that were unsatisfied with the status quo. Going back to 2002, Arla Unika was born out a desire to experiment and expand the flavour diversity in Danish commercial cheeses.

And while their beginnings were not quite as humble as our own, they have cultivated many of the same values that we hold. Whether it is using an autoclave to pressure-cook a white mold cheese to create their Karamelsten, drowning their Sirius cheese in the Young Rye Whisky of our friends at Stauning, or exchanging the water in a Gnalling with our MC coffee liqueur.

Over the years, Arla Unika have developed an entire business model on collaboration and experimentation. Much of their product line is developed in collaboration with passionate people from within the community—whether that be a talented barista, an experimental chef, a hard-working dairyman, or a local distillery. (Wink wink.)

When Dairy met Juniper


After our chance meeting back in 2018, I began speaking back and forth with the folks at Arla Unika. What began as a friendly chat over fine cheeses and fine spirits, has blossomed into health exchange of ideas.

They brought their openness to experiment, and I brought my knowledge of spirits and distillation. Many different things were tried, and it has proved to be a fruitful learning experience on both sides.

What is the difference between snaps and aquavit?

Soaking different cheeses in different strength alcohols was a fun side project that gave all of us here at the Distillery a lot of hands-on experience with ester production from lactics dissolved in ethanol.

Sweet dreams are made of cheese


As we are wrapping up the inconceivable madness of 2020, we are looking forward to our further collaboration with Arla Unika in 2021. We are currently in the construction of our luxury “tasting room.” When it is finished, it is going to be our pleasure to host a series of cheese and spirit tastings. A program that they have already been hosting at their venues.
 
As for Arla Unika, they are continuing their dedication to collaboration and community with their restaurant help programme. “How to make fun stuff with cheese if you have a lot of time and machines” is what it ought to be called. At any rate, we are happy to collaborate with them because we loooove cheese.

Arla Unika

Arla Unika is helping cheese and booze become the new Milk and Honey

3
min
Collaborations

If you just happen to be a lover of both fine cheeses and fine alcohol, then do I have a story for you. And it starts, as many things do in our business, with the chance meeting of a group of passionate people.

Way back in a pandemic-free 2018, I had the pleasure of meeting some of the fine people at Arla Unika during a hosted event at Sol over Gudhjem, on the beautiful Danish isle of Bornholm. Arla Unika had brought some rehydrated cheese with a competing gin in it, and I loved it. After a few bites, I promptly asked if we shouldn’t make some with our stuff.

Arla Unika

Arla Unika is helping cheese and booze become the new Milk and Honey

3
min
Collaborations

If you just happen to be a lover of both fine cheeses and fine alcohol, then do I have a story for you. And it starts, as many things do in our business, with the chance meeting of a group of passionate people.

Way back in a pandemic-free 2018, I had the pleasure of meeting some of the fine people at Arla Unika during a hosted event at Sol over Gudhjem, on the beautiful Danish isle of Bornholm. Arla Unika had brought some rehydrated cheese with a competing gin in it, and I loved it. After a few bites, I promptly asked if we shouldn’t make some with our stuff.

Juniper: The background behind Gin's essential botanical
Arla Unika