Whey to go!
Feb 25, 2019
2 minutes
TEXT JULES MERCER
Norway is the last place I ever thought I’d end up eating biltong. But their version – cured lamb called , along with the famous (or brown cheese) was one of the first things I ate in Bergen, gateway to the country’s breathtaking fjords. I was in town as one of 230 judges tasked with choosing the best cheeses in the world at the World
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