Pingbull Prod Sites > New Scandinavian Cooking > TV Series Guide > S01 Andreas > Episode 8: “In the Heart of Fjordland With Goat Cheeses and Venison”
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  • Episode 8: "In the Heart of Fjordland With Goat Cheeses and Venison"
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    Hardanger, known for its blossoming plum and apple trees, is set against a gorgeous snowy mountain range in the heart of Fjordland. For centuries, people from all over the world have traveled to Hardanger to experience these spectacular fjords and wild nature.
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    Episode 8: “In the Heart of Fjordland With Goat Cheeses and Venison”

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    But up until the last century, Hardanger was a very poor region, and many immigrated to the US from this part of the country.

    Interesting Goat Cheese Traditions
    Hardanger is also the home of one of the world’s most interesting goat cheese traditions — the sweet brown goat cheese that is also known as Norwegian Fudge Cheese. Andreas gives you a couple of ideas about how you can use goat cheese in your cooking, both the brown type that is popular in Norway, as well as the white kind that is more common in the rest of the world.

    Preparing the Main Dishes
    This episode’s starter is a French-inspired dish made from only local ingredients: Quiche with Hardanger Apples and White Goat Cheese. This is served with a few slices of smoked salmon.

    The main course is a real treat, and also from the area. Venison provided by a local hunter is cut into fillets and seasoned with juniper berries. With a savory sauce based on goat cheese, this composition of Venison Fillet with Brown Goat Cheese Sauce and Lingonberries combines the wild flavor of the meat with the sweet flavor of the cheese.

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  • But up until the last century, Hardanger was a very poor region, and many immigrated to the US from this part of the country.

    Interesting Goat Cheese Traditions
    Hardanger is also the home of one of the world’s most interesting goat cheese traditions — the sweet brown goat cheese that is also known as Norwegian Fudge Cheese. Andreas gives you a couple of ideas about how you can use goat cheese in your cooking, both the brown type that is popular in Norway, as well as the white kind that is more common in the rest of the world.

    Preparing the Main Dishes
    This episode’s starter is a French-inspired dish made from only local ingredients: Quiche with Hardanger Apples and White Goat Cheese. This is served with a few slices of smoked salmon.

    The main course is a real treat, and also from the area. Venison provided by a local hunter is cut into fillets and seasoned with juniper berries. With a savory sauce based on goat cheese, this composition of Venison Fillet with Brown Goat Cheese Sauce and Lingonberries combines the wild flavor of the meat with the sweet flavor of the cheese.

    Print Friendly
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