>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM THE GUDBRANDS VALLEY IN THE HEART OF NORWAY.

I'M ANDREAS VIESTAD.

IN THIS REMOTE PART OF THE COUNTRY, A FIVE HOURS' DRIVE FROM THE CAPITAL, OSLO, AND FAR AWAY FROM ALL THE OTHER MAJOR CITIES, TOO, ANCIENT FOOD TRADITIONS ARE STILL AN IMPORTANT PART OF EVERYDAY LIFE.

THIS IS WHERE ONE OF THE MOST PECULIAR AND DELICIOUS SCANDINAVIAN FOODS ORIGINATED, THE BROWN FUDGE CHEESE.

IT'S SAID THAT IN FRANCE THEY HAVE MORE THAN 400 DIFFERENT TYPES OF CHEESES, BUT THEY DON'T HAVE ANYTHING LIKE THIS.

IN TODAY'S PROGRAM WE'LL DISCOVER THE JOYS OF THIS UNIQUE SCANDINAVIAN INGREDIENT, AND TRACK DOWN ITS DISTANT RELATIVES THAT LIVE IN SPAIN AND FARAWAY SOUTH AMERICA.

THEN WE'LL VISIT THE DAIRY.

AND I'LL TRY MY HAND AT MAKING A HOMEMADE MILK CARAMEL, AND A FUDGY, BERRY PACKED ICE CREAM DESSERT.

AND SINCE MUCH OF THE BROWN FUDGE CHEESE IS MADE FROM GOAT MILK, OR WHEY, I'M ALSO GOING TO MAKE ROASTED KID, BAKED IN A FIRE WITH FRESH HERBS, AND A SIMPLE GOAT MILK CHEESE PARFAIT.

THE FORMER FRENCH PRESIDENT CHARLES DE GAULLE USED TO COMPLAIN THAT IT WAS SO HARD TO RULE A COUNTY THAT HAD MORE THAN 400 DIFFERENT CHEESES.

AND FRANCE IS REALLY A CHEESE NATION, WITH A WIDE ARRAY OF DIFFERENT CHEESES, BUT YET THEY HAVE NOTHING LIKE OUR BROWN FUDGE CHEESE.

WHY WAS IT INVENTED IN FARAWAY NORWAY?

WELL, I THINK IT'S A COMBINATION OF POVERTY AND INVENTIVENESS.

ON THESE SMALL RURAL FARMS, THEY HAD GOATS OR SHEEP, AND THEY HAD MILK.

AND THEY MADE BASICALLY WHITE GOAT CHEESE LIKE THIS.

BUT ONCE THEY HAD MADE THE CHEESE, WHAT WAS LEFT WAS A WHOLE LOT OF WHEY.

AND THE WHEY IS NOT TERRIBLY INTERESTING, IT'S NOT TERRIBLY NUTRITIOUS, IT'S A BIT SWEET AND THAT'S IT.

MOST OTHER COUNTRIES USE IT AS SOME SORT OF ANIMAL FEED.

SO, IF YOU'VE TASTED PARMA HAM, YOU WILL NOTICE THAT IT HAS A SORT OF HINT OF SWEETNESS -- THAT'S BECAUSE THE PIGS HAVE BEEN FED WHEY.

BUT IN NORWAY WE WERE BASICALLY TOO POOR -- WE COULDN'T FEED THE WHEY TO OUR ANIMALS, WE REALLY NEEDED TO MAKE THE MOST OF IT OURSELVES.

WHILE THE BROWN FUDGE CHEESE STARTED AS AN ITEM OF SURVIVAL, IT HAS BECOME MUCH MORE THAN THAT -- AN IMPORTANT PART OF NORWEGIAN FOOD CULTURE, AND AN IMPORTANT PART OF EVERYDAY LIFE, LONG AFTER NORWAY BECAME A RELATIVELY PROSPEROUS NATION.

AND THIS IS HOW IT IS NORMALLY SERVED, WITH DARK BREAD, AS A PART OF KIDS' LUNCH PACKETS, OR THE LUNCH PACKETS THAT WORKERS BRING WITH THEM TO WORK.

THIS IS BASICALLY HOW IT'S ALWAYS SERVED.

AND I THINK IT'S QUITE GOOD LIKE THIS.

I MEAN, IT HAS SWEETNESS TO IT, AND IT IS FULL OF FLAVOR.

BUT I THINK IT LACKS A LITTLE BIT OF FRESHNESS.

SO, WHEN IN SEASON, I ALWAYS SERVE IT WITH SOME FRESH STRAWBERRIES.

AND THIS REALLY MAKES A LOT OF DIFFERENCE.

IT'S TRADITIONAL FOOD THAT HAS BEEN KISSED BY SUMMER.

[ GOAT BLEATING ] THIS HERE WAS THE STARTING POINT, THE WHITE GOAT MILK CHEESE.

BUT BECAUSE OUR BROWN FUDGE CHEESE IS SO PECULIAR, SO CHARACTERISTIC, I THINK THAT WE NORWEGIANS HAD A HANG-UP ON IT FOR MANY, MANY YEARS, AND WE ALMOST FORGOT THE WHITE GOAT CHEESE.

BUT NOW WE'RE STARTING TO REDISCOVER IT.

THIS IS A WHITE GOAT CHEESE MADE WITH MILK FROM THIS FARM, AND THIS IS ANOTHER, SOMEWHAT SOFTER CHEESE, FROM THE WESTERN PART OF NORWAY, CALLED "KNUDENCHEESE."

AND I'M GOING TO USE THEM BOTH IN MAKING A CHEESECAKE.

I'M GOING TO START OF BY MAKING A CRUNCHY BOTTOM, SO I'M ADDING A BIT OF BUTTER TO A PAN, AND JUST BROWNING THAT BUTTER.

AND I JUST WANT IT TO BE A LITTLE BIT GOLDEN, LIKE THIS.

I DON'T WANT THE BUTTER TO BE TOO BROWN.

AND THEN I'M JUST TAKING SOME DIGESTIVE CRACKERS AND CRUSHING THEM.

AND THEN I JUST ADD A LITTLE PINCH OF DRY DILL, BECAUSE DILL ADDS A HINT OF SWEETNESS WITHOUT ACTUALLY BEING SWEET.

AND THEN I ADD THE BUTTERED BREAD CRUMBS TO A BAKING RING, AND THE BAKING RING IS JUST BASICALLY TO PUT IT IN TO NICE SHAPE.

AND AS YOU'VE SEEN, I'VE PLACED THE PLATE ON TOP OF A BOWL WITH ICE, AND THAT'S JUST TO MAKE THE PLATE COLD, AND THAT WILL MAKE THIS MIXTURE SET A LITTLE BIT FASTER.

AND THEN I JUST TEAR THE CHEESE INTO SMALL PIECES -- I'M NOT GOING TO PUREE IT IN A MIXER OR ANYTHING, I WANT TO KEEP THE TEXTURE AND INTEGRITY OF THE CHEESE, WHILE AT THE SAME TIME I'M ACTUALLY MIXING TWO DIFFERENT CHEESES.

SO, I'M CREATING A NEW FLAVOR AND A NEW TEXTURE.

AND THIS HERE IS RUNNY, ALMOST TO THE POINT OF RUNNING AWAY.

AND JUST PRESS DOWN A LITTLE TO MAKE SURE THERE ARE NO CAVITIES IN BETWEEN HERE, SO IT'S A RATHER COMPACT MASS.

AND TO THIS I'M ALSO GOING TO ADD SOME QUITE PUNCHY HERBS.

AND INSTEAD OF THE TYPICAL FRUIT OR BERRY TOPPING ON A SWEET CHEESECAKE, I'M GOING TO MAKE A TOPPING USING A COMBINATION OF CHIVES AND TOPSET ONIONS, WHERE YOU MOSTLY USE THE PART ABOVE THE GROUND, THE GREEN PART.

AND A LITTLE BIT OF SOUR CREAM.

NOW, AT THIS POINT, IT'S FAIRLY ONE DIMENSIONAL AND ONIONY, SO I'M ADDING A LITTLE BIT OF LEMON THYME... AND SOME OREGANO.

AND I'M ALSO A LITTLE BIT OF CHIVE OIL.

THIS IS HOMEMADE CHIVE OIL THAT I'VE JUST MADE BY BLENDING SOME FRESH CHIVES AND SOME RAPESEED OIL.

AND THE TASTE IS AMAZING.

IT'S QUITE INTENSE, AND, OF COURSE, THE COLOR, I THINK, IS QUITE BEAUTIFUL, AS WELL.

AND JUST FOR DECORATION, I'M ADDING SOME OF THESE WILD VIOLETS THAT I JUST FOUND DOWN HERE.

THEY BASICALLY TASTE EXACTLY AS THEY SMELL.

AND HERE IT IS.

ISN'T IT BEAUTIFUL?

WELL, IT'S ALSO A QUITE BIG PORTION, SO I'D ADVISE YOU TO SHARE IT WITH SOMEONE.

AND WITH ALL THE FLOWERS AND EVERYTHING, IT'S A QUITE A ROMANTIC DISH, I THINK.

AND IT'S DELICIOUS WITH THAT COMBINATION OF CRUNCHINESS AND THE CREAMY, CHEESY CENTER, AND THEN THAT FRESH TASTING ONION AND CHIVE TOPPING, AND WITH A LITTLE EXTRA HINT FROM THE VIOLET.

IT'S DELICIOUS.

THERE WERE MANY PLACES THAT WERE JUST AS POOR AS THESE SMALL MOUNTAIN FARMS IN RURAL NORWAY.

IF YOU WENT TO SOUTHERN FRANCE, TO THE MOUNTAINS THERE, OR TO ITALY, OR TO GREECE, YOU WOULD FIND SIMILAR FARMS, WHERE THEY HAD A FEW GOATS AND A FEW SHEEP, AND THEY HAD TO MAKE DO WITH EVERYTHING THAT THE FARM COULD GIVE THEM.

BUT WE HAD ONE THING THAT THEY DIDN'T -- ALL OF NORWAY IS COVERED WITH WOODS, SO WE HAVE FREE ACCESS TO FIREWOOD, WHICH MADE IT POSSIBLE TO TAKE AN ALMOST WORTHLESS INGREDIENT LIKE WHEY, AND EXPOSE IT TO HEAT FOR AS LONG AS TEN HOURS, TO MAKE THIS RICH, SWEET, TASTY, CARAMEL-LIKE FUDGE CHEESE.

[ SPEAKING NORWEGIAN ] >> Viestad: IT TOOK SOME TIME BEFORE THE BROWN FUDGE CHEESE BECAME AS POPULAR AS IT IS TODAY.

ORIGINALLY IT WAS BLACK OR DARK BROWN, AND, WELL, IT WAS STRANGE.

BUT IT WAS ALSO SWEET -- IT HAD POTENTIAL.

WHAT IF THERE COULD BE A WAY TO ROUND OFF THE TASTE, MAKE IT MORE ACCESSIBLE?

WELL, 150 YEARS AGO, A WOMAN FROM THE GUDBRANDS VALLEY, ANNE HAAV, DISCOVERED THAT IF YOU ADDED CREAM AND MILK TO THE MIXTURE, THE EATING EXPERIENCE WAS TOTALLY CHANGED.

AND SO THE MODERN BROWN FUDGE CHEESE WAS CREATED.

FOR A LONG TIME, THE BROWN FUDGE CHEESE WAS A REGIONAL DELICACY, NOT MUCH KNOWN OUTSIDE OF THESE VALLEYS.

BUT AFTER A WHILE, THE REST OF THE COUNTRY ALSO GOT A REALLY LIKING FOR THIS SWEET, FUDGE-LIKE CHEESE.

AND HERE IN THIS DAIRY, JUST OUTSIDE OF THE TOWN OF LOM, THEY'VE BEEN MAKING BROWN FUDGE CHEESE SINCE 1924.

THIS IS ALSO WHERE THEY MAKE THE CHEESE THAT GOES TO EXPORT, CALLED "GJETOST" CHEESE, OR "SKI QUEEN."

AND NOW IT IS ACTUALLY STARTING TO REMIND ME OF SOMETHING THAT DOES EXIST OTHER PLACES IN THE WORLD.

THIS MILK AND CREAM-BASED FUDGE CHEESE REMINDS ME A BIT OF THE MILK CARAMEL THAT IS SERVED IN SPAIN AND MUCH OF LATIN AMERICA, CALLED DULCE DE LECHE.

VERY OFTEN WHEN I TRAVEL AROUND THE WORLD, I BRING WITH ME A FEW NORWEGIAN SPECIALTIES.

SOME OF IT IS STANDARD FARE, LIKE SMOKED SALMON, BUT I VERY OFTEN ALSO BRING THE BROWN FUDGE CHEESE.

AND ALMOST EVERYONE LIKES IT, BUT THEY ARE QUITE SURPRISED, BOTH AT THE TASTE, BUT THEY'RE ALSO VERY SURPRISED WHEN I TELL THEM THAT THIS IS A CHEESE THAT WE SERVE WITH BREAD AND THAT WE USE MAINLY IN SAVORY DISHES -- FOR INSTANCE, GAME DISHES -- BUT WE DON'T REALLY USE IT MUCH WITH DESSERTS.

AND THAT HAS MADE ME THINK THAT WE'RE REALLY NOT USING ITS FULL POTENTIAL.

SO, TODAY I'M GOING TO DO SOMETHING ABOUT THAT, AND I'M GOING TO MAKE A BROWN FUDGE CHEESE ICE CREAM.

AND I'M ALSO GOING TO SERVE IT WITH A HOMEMADE MILK CARAMEL, KIND OF LIKE DULCE DE LECHE.

BUT FOR THE ICE CREAM, I START OFF WITH TWO AND A HALF DECILITERS, ONE CUP, OF CREAM, AND THE SAME AMOUNT, TWO AND A HALF DECILITERS, ONE CUP, OF MILK.

AND ABOUT HALF A CUP, OR 125 GRAMS, OF SUGAR.

I HEAT THAT OVER MODERATE HEAT.

I'M GOING TO BRING IT TO A BOIL, BUT I'M ALSO ADDING A GENEROUS AMOUNT OF QUITE DARK BROWN FUDGE CHEESE.

THIS ONE IS MADE FROM GOAT WHEY ONLY, AND REALLY INTENSELY FLAVORED, ALMOST LIKE CHOCOLATE.

AND I'M USING ABOUT HALF A POUND OF THIS BROWN FUDGE CHEESE.

[ GOATS BLEATING ] AND THIS IS REALLY A VERY, VERY SIMPLE WAY OF MAKING ICE CREAM.

I'M JUST BRINGING THE MILK AND CREAM TO A BOIL, AND THEN I'M CRACKING FOUR EGGS.

THEN I ADD THE BOILING MIXTURE TO THE EGGS.

AND THIS WILL BE ENOUGH TO THICKEN THE BATTER.

AND THIS BATTER IS QUITE SWEET, AND WITH A REALLY, REALLY RICH SPECTER OF KIND OF A KIND OF CARAMEL FLAVOR.

AND IF YOU DIDN'T KNOW WHAT IT CONTAINED, YOU WOULD GUESS THAT THERE WOULD BE SOME CHOCOLATE HERE, TOO.

AND OF COURSE, THERE IS ALSO SOMETHING A LITTLE BIT WILD AND GAMEY IN HERE.

I WANT A LITTLE BIT OF FRESHNESS TO IT, AS WELL, SO I'M ADDING A BIT OF QUARK -- ABOUT HALF A CUP OF QUARK, AS WELL.

I COULD ALSO HAVE USED YOGURT, BUT YOGURT IS A LITTLE MORE ACIDIC -- QUARK IS FRESHER TASTING.

THERE ARE SEVERAL WAYS YOU CAN TURN THIS MIXTURE INTO ICE CREAM.

THE SIMPLEST ONE IS TO TAKE THE BOWL, PLACE IT IN THE FREEZER, AND JUST WAIT.

THEN YOU'LL HAVE A QUITE HARD AND GRAINY ICE CREAM.

IF YOU TAKE IT OUT EVERY 15 MINUTES OR SO AND STIR, YOU'LL HAVE A SOMEWHAT SOFTER ICE CREAM.

BUT THERE IS ALSO THE VERY, VERY OLD-FASHIONED WAY OF MAKING ICE CREAM, OVER A WATER BATH.

HERE I'VE GOT ICE CUBES, AND HERE I'VE GOT SALT, A GENEROUS AMOUNT OF SALT.

AND THIS WILL MAKE THE TEMPERATURE DROP SEVERAL DEGREES, SO THAT THE MIXTURE WILL FREEZE AND BECOME ICE CREAM.

IF YOU JUST KEEP STIRRING AND STIRRING FOR A VERY LONG TIME, YOU'LL HAVE THE NICEST, SOFTEST, MOST DELICIOUS ICE CREAM.

BUT I'M AFRAID THIS TAKES TIME, SO, IN THIS DAY AND AGE, THE SIMPLEST WAY TO TURN THE MIXTURE INTO ICE CREAM IS BY ADDING IT TO AN ICE CREAM MAKER.

THE BROWN FUDGE CHEESE IS QUITE UNIQUE AS A CHEESE, BUT IT HAS SOME DISTANT LIVING RELATIVES WHO LIVE FAR AWAY IN LATIN AMERICA AND IN SPAIN.

DULCE DE LECHE IS BASED ON SOME OF THE SAME PRINCIPLE.

IT'S A VERY, VERY SWEET MILK CARAMEL THAT'S MADE BY REDUCING MILK TOGETHER WITH QUITE A LOT OF SUGAR.

WELL, I'M GOING TO MAKE A VERSION THAT'S SOMEWHERE BETWEEN THE DULCE DE LECHE AND THE FUDGE CHEESE, WITH ONLY A LITTLE BIT OF SUGAR.

HERE I'VE GOT ONE TABLESPOON OF SUGAR.

I'M ADDING A LITTLE BIT OF WATER, JUST A FEW DROPS.

[ WATER SIZZLES ] THIS IS JUST TO START THE BROWNING AND TO GET SOME OF THAT RICH CARAMELY FLAVOR FROM THE BEGINNING.

FIVE DECILITERS OF SKIMMED MILK, THAT'S TWO CUPS.

THERE'LL BE QUITE A LOT OF MILK FOAM, AND YOU SHOULDN'T REALLY BE AFRAID OF THAT, BUT YOU'LL JUST HAVE TO MOVE THE POT BACK AND FORTH, BECAUSE YOU DON'T WANT IT TO BOIL OVER, EITHER.

AND YOU'VE GOT TO STIR CONTINUOUSLY, OTHERWISE THE MILK WILL BURN.

ONCE THE MIXTURE THICKENS, I GO FROM USING A WHISK TO USING A RUBBER SPATULA, AND I STIR CONSTANTLY, SO THAT IT DOESN'T BURN.

AND I TURN THE HEAT DOWN TO ITS LOWEST POSSIBLE LEVEL.

THIS ENTIRE PROCESS TAKES ABOUT ONE HOUR, AND THE SOMEWHAT ANNOYING THING IS THAT YOU'VE GOT TO PAY ATTENTION ALL THE TIME, AND YOU'VE GOT TO KEEP WORKING CONSTANTLY.

AND I'M GOING TO SERVE THIS WITH THE DELICIOUS ICE CREAM AND SOME FRESH TASTING BERRIES.

IT'S TOO EARLY IN THE SEASON FOR BLUEBERRIES, BUT THESE ARE BLUEBERRIES THAT HAVE BEEN FROZEN, THEY'RE STILL KIND OF HALF FROZEN.

RASPBERRIES.

A FEW BLACKBERRIES, AS WELL.

AND A SPRINKLE OF CHOPPED NUTS.

THESE ARE HAZELNUTS.

AND A SPOONFUL OF FRESH TASTING QUARK.

THEN THE SWEET MILK CARAMEL.

AND HERE IT IS, A MULTILAYERED, MULTIFACETED DESSERT, WITH VERY SCANDINAVIAN INGREDIENTS.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE...

IF YOU CAN'T FIND NORWEGIAN BROWN FUDGE CHEESE, THEN YOU CAN OF COURSE SUBSTITUTE DULCE DE LECHE AND A LITTLE BIT OF CHOCOLATE IN THE ICE CREAM, BUT MAKE SURE NOT TO MAKE IT TOO SWEET.

THE FIRST THING THAT STRIKES ME WHEN I'M PREPARING KID IS HOW SMALL IT IS!

I MEAN, IMAGINE A ROAST OF LAMB, IT'S BASICALLY THE SAME CUT.

THAT'S ENORMOUS -- AND TWO ROASTS OF LAMB NEXT TO THESE WILL LOOK GIGANTIC.

THAT'S BECAUSE THE LAMB, OF COURSE, HAS LIVED FOR A FULL SEASON AND HAS FATTENED ITSELF UP.

WELL, WHEN YOU'RE PREPARING ANIMALS THAT ARE THIS YOUNG, THEN THE MEAT IS MUCH, MUCH MILDER, THE FLAVOR IS MILDER, AND I THINK IT IS FINER-TEXTURED AND MORE TENDER.

SO, IN A WAY, YOU'VE GOT TO BE REALLY GENTLE.

WHAT I DO IS BASICALLY JUST RUB IT WITH A LITTLE BIT OF SALT, AND I'M NOT REALLY SURE HOW MUCH POINT THERE IS TO IT, BECAUSE MOST OF THE SALT FALLS OFF.

BUT A LITTLE GOES INTO THE NOOKS AND CREVICES HERE.

AND THEN OF COURSE ON THE CUT SIDE.

I'M GOING TO SEASON IT IN A QUITE INTERESTING WAY, I THINK -- NOT BY USING HERBS AND SEASONING IN A TRADITIONAL WAY, BUT HERE THERE IS A LOT OF JUNIPER.

JUNIPER IS QUITE STRONGLY SCENTED, CONTAINS A LOT OF ESSENTIAL OILS.

AND BY PLACING THE MEAT ON TOP OF THE JUNIPER WHILE ROASTING IT, THESE FLAVORS WILL BE RELEASED.

SOME OF IT WILL JUST BE SMOKE, BUT IT WILL HELP FLAVOR THE MEAT IN A QUITE INTERESTING WAY.

AND I'VE MADE MY OWN OUTDOOR STOVE.

I'VE BASICALLY TAKEN AN OLD IRON STOVE AND LIT A FIRE AROUND IT.

SO NOW IT'S REALLY HOT INSIDE, IT'S ABOUT 250 CELSIUS, THAT'S AROUND 500 FAHRENHEIT.

IN NORWAY IT'S CUSTOMARY TO SERVE MEAT SUCH AS LAMB OR GOAT WITH ROOT VEGETABLES, SIMPLY BECAUSE THEY WERE AVAILABLE MUCH OF THE YEAR -- THEY WOULD KEEP WELL.

AND THE MOST TYPICAL NORWEGIAN ROOT VEGETABLE IS THE RUTABAGA.

AND I THINK IT'S PARTICULARLY DELICIOUS WHEN YOU SALT-BAKE IT, BECAUSE THAT REALLY GIVES IT A HINT OF SALT, OF COURSE, BUT IT ALSO BRINGS OUT THE SWEETNESS.

AND SALT-BAKING, OR BAKING WITH A SALT CRUST, IS REALLY INCREDIBLY SIMPLE.

ALL YOU NEED IS ALUMINUM FOIL AND LOTS AND LOTS OF COARSE SEA SALT.

AND HERE I'M USING A RELATIVELY HEAVY FOIL, AND I'M USING SEVERAL LAYERS OF IT, SO THAT IT DOESN'T TEAR.

THEN I HAVE COARSE SALT ON TOP, AS WELL.

AND THEN I JUST WRAP IT AND BAKE IT WITH THE KID.

AND IT LOOKS FANTASTIC.

IT'S BEEN A LITTLE LESS THAN AN HOUR, AND THESE TINY LEGS ARE DONE.

I'VE LEFT THE RUTABAGA IN THE OVEN FOR A FEW MORE MINUTES WHILE THE MEAT RESTS, BECAUSE THAT NEEDS MORE TIME.

AND IT SMELLS FANTASTIC.

IT SMELLS OF ROAST MEAT AND OF FOREST FIRE -- I CAN'T REALLY DESCRIBE IT ANY OTHER WAY.

AND WE'VE NOW GOT TWO LEGS, AND I'M GOING TO SERVE THEM IN TWO SLIGHTLY DIFFERENT WAYS -- ONE WITH A BROWN FUDGE CHEESE, ANOTHER WITH A FRESH TASTING SAUCE MADE FROM WHITE GOAT MILK CHEESE, SOUR CREAM, AND HERBS.

I'LL START WITH THE SOUR CREAM.

AND THEN A VERY SIMPLE WHITE GOAT MILK CHEESE THAT IS STILL QUITE SOFT, IT'S A QUITE YOUNG CHEESE.

THIS IS A FRESH WHITE GOAT MILK CHEESE THAT I JUST CRUMBLE A BIT.

AND THEN I JUST MIX THE GOAT MILK CHEESE AND THE SOUR CREAM WITH A FORK.

THAT MEANS THAT I WON'T GET A COMPLETELY SMOOTH MIXTURE.

SPRING ONION AND FINELY CHOPPED DILL.

AND THIS SPRING DILL IS REALLY INCREDIBLY SWEET.

AND THEN MUSTARD, SOME GRAINY, RELATIVELY SWEET MUSTARD, ALMOST A FULL TABLESPOON.

AND FOR THE OTHER, MORE GAMEY VERSION WITH THE BROWN FUDGE CHEESE, I'LL JUST TAKE ONE OF THESE LEGS, AND I'LL SIMPLY CUT A DEEP SCISSION INTO IT, LIKE THIS, AND FILL IT WITH BROWN FUDGE CHEESE.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE... AND NOW IT'S COMPLETE.

AND IN ADDITION TO THE BAKED RUTABAGA, I'M GOING TO SERVE IT WITH A SIMPLE GREEN SALAD.

[ SPEAKING NORWEGIAN ] >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEB SITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]