Andreas travels to Norway’s Highland, in the area of Hallingdal, where the fight for survival has lead to the invention of many delicacies. Inspired by history, Andreas shows us how to make homemade yogurt and cream cheese, followed by quick gravlax and very slow, very tender lamb shanks with root vegetable puree.

Note: In the following dairy recipes unpasteurized and unhomogenized milk is used to make cheese. Due to the danger of listeria these recipes are not recommended to elders, infants, pregnant women and people of poor health.