i would like to order please brumust,browm cheese 20 squareblocks,mysost 10,amd othr 10 kids cheeses,,bigtubes samdwich fillimg spread,cheese kmife scrapers,smoked fish,frozem Mackerels 4boxes,salmom4boxes,sle 4boxes,crab4boxes,Herrimg4boxes,,,please ask Morsk hydro/statoil for paymemt/mearsk giamt,,Ymee field,,semd thru airlimes 18oo&subsidiaries,,salamat/temkyu,ok,elmiferraristeremcio/amado ferraris Archduke Hammover ol&gas,,to LA FAMU cottesloe perth australia,,asap,they ay they domt order browm ches oslo bcz they will probably womt stop eatimg amd go bamkrupt,ok

Hmmm, no, it's not sweet at all, the taste is sharp sour, goat-ish, sourcream-ish.

Such a nice presentation, can't wait for the next video!

what a lovely video, thank you Katrine!

💐

Where did you get those beautiful plates on your wall in you kitchen?

👍

I think I'm in love with the snail lady.

Just wondering how u keep it indefinitely. If ur not making cheese every day or so, how do u keep ur mother culture good? Do u eventually put it in the fridge? I totally get the process of making it.

Can you sell it to me some breeds?

Thank you for the information, God bless. Greeting from Brazil (South America).

Nah I’m good

Thank you for the video! I see that the Camembert does es not need to be pressed like other cheeses, is that right ?

I'm American but spent a year in Denmark 20+ years ago. I loved leverpostej and had it every day for lunch! I have missed it very much since returning to the US. It's very hard to find pork liver here, so I've never made it from scratch. But yesterday I came up with a shortcut that turned out to be just like the leverpostej that I used to love so much in Denmark. Start with an 8 oz package of liverwurst, which has the same flavor and is mostly pork liver and pork fat like leverpostej but is the wrong texture (too dense). Put it in a food processor with a few tablespoons of milk or cream and one egg yolk. Blend well. Whip the egg white separately until it holds a peak, then fold it into the liverwurst mix. Pour into a small loaf pan and bake for 45-50 minutes at 350 or until a skewer comes out clean. Super easy and all the ingredients can be found in any supermarket.

Ilove Denmark!!!! Please my best wishies to my Danes Stig Christiansen and Mariette Tiedemann! !!!I love !!!!Half of my hart is- Danish!!!!

I was an emploee at Krogsfiskerestaurant Gammelstrand 38 in Copenhagen...

According to a accent -you are Danish....I love Denmark!!!

great video thanks for sharing, thinking of starting a farm in devon uk

Hvor er det trist i dag, at danskerne er så uvidende om kemi. Niels Bohr var din dansker, fjolser.

You know, Americans, why New Jersey is "The Garden State"? Night soil. These days, with all the fake food, that night soil is prolly toxic. OTH, we're not all at sea. Oslo harbor saw a walrus within the decade. Raw walrus blubber will nourish you. Eat local. Know your farmer and fishermen.

Honning kan være den mest fantastiske vare i verden.

kzbin.info/www/bejne/r5fIeWOGrdWNbsk

Nice video 👍

Really fun, thank you

mmm I love the brown cheese that comes from small cheese makers (ysteri) nice video!

😂😂😂😂

Even snail eggs eatable!! Omg

Mhhhh bona bravo💯

ارواحي للجزاير نطبخلك طاجين ببوش حار الله الله تاكلي وتعرقي 💜

So beautiful! My grandparents are Danish immigrants and we make these once in a while to keep up the tradition :) Hello from America! I love your video ☺️

This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there....

I can say that it's earthy taste because I've actually eaten dirt 🤣🤣🤣

Keep moving sis

I just had my first leverpostej in 18 years. I left Denmark 35 years ago and reside in Las Vegas now. I was lucky to find a danish store in Berkeley CA (Nordic House) that makes them from scratch and ships them frozen so you can bake them and eat them fresh and warm. It tasted just like Stryhn's Grovhakket Leverpostej I grew up with as a kid. Definitely one of the many things that I miss from Denmark. Thanks for the history lesson. Maybe next time I'll venture out and try to cook it myself. Best regards from Las Vegas.

Det är gott på surdegsbröd med smör på, it is tasty with sourdough bread and some butter. Tack, thank you.

I love her scandanavian accent 😁

Easily my most favorite cheese. I could eat this every day.

will mold still grow if we are using kefir as a cultured starter?

yummy

Thank you for this. I grew up in Oslo and felt a sudden craving for brunost

Ewww

Wow so interesting l like eating snails but hardly can find where to buy it here in Sweden. Pls can you leave any contact or store name that i can find some to buy? Thanks.

Are you familiar with Aladasturi Red 2018 or Tsolikouri Orange 2018? I am looking for popular Georgian wines both red and white/orange! However, the white wine that I am looking for I want to be more yellow and cloudy without being too sweet. Same with red, not sweet. For reds, I am looking for something that is more of the fruit punch/ruby red see-through color rather than a dark red. I’m looking for the most traditional possible and something that is definitely popular for sure. Suggestions?

I am from Pakistan and I really love norwegian brown cheese. I really find difficult to stop myself from overeating the brown cheese. It tastes is something unexplainable. Thank you for making such video.

Such beautiful garden! We are also trying to grow the most in small land here.

My favorite danish cake 🍰😋

I miss this cake😋😋😋

Jesper did a great job!

Lmao hell no

In India any market for snail ,if available please tell