Magic in just 30 minutes...Returning from a ski trip in Finland recently, we bought a can of fresh milk from a farmer near Nordkjosbotn. Two days later, the first ever (to our knowledge) Tønsåsen cheese saw light! Our recipe was simple but resulted in two pieces of dairy delicacy: "Naturel" and "Garlic and chives". Here's how: Heat five litres of fresh cow milk to 60-70 degrees and then cool to about 35 degrees (or be French and skip the pasteurising parce que, bah, c'est mieux). Add half a teaspoon of LØPE and leave for 30 minutes. Cut to check that the milk has attained a gel-like texture and then stir gently with a big whisk. Lift the pieces of geled milk into a cloth, leaving behind the MYSE, and drain off more myse from the cloth. Add salt and your own selection of herbs, and stir with your hand. Squeeze together inside the cloth and leave the bundle under a weighed-down lid overnight. Magic (for breakfast)...
