Recipes - Whey
This summer has brought many personal and professional changes. Following a curiosity to develop the international arm of our business, I jumped all in, moved over the pond and opened new location in Stavanger, Norway. We have customers in over thirty countries, however, until now we have not dedicated training or support for our international partners.
Setting up in Norway has been an adjustment with many positive surprises. Simple ones from having a wide selection of brunost (dessert-like cheese made from whey) for breakfast, never-ending sunsets to running through security in five minutes to train our new Italian distributor. The best one yet is passing a dairy farm every morning, who can’t love that?
While there are many great transitions, it can’t go without saying that there are challenges. Communication at times has been slow opening a new office in the summer. July is a typical month-long holiday for Northern Europe and leading into August when the rest of Europe slows down. However, it has opened more time to set up calls with our other regional partners.
I am grateful for the opportunity to be in the middle of success stories from different countries with plants and farms solving sampling challenges. My focus in the upcoming months is to highlight those stories and improve food safety or payment integrity for farmers. Reach out if you have any questions or just have an equal fascination about sampling and the impact it can have for dairy.