Old Cultures & New Markets

We will spend the weekend meeting locals and hosting an open day. One of our objectives is to better understand what people locally grew up eating, what they miss, what they wish they could buy regarding local & ecological food.

Långfil (also known as long milk) is a kind of sour milk requiring low souring temperature and long maturation. It has a mild acidity, and texture is chewy almost bubbly like a whipped desert. The bacterial culture consists primarily of Lactococcus lactis ssp cremoris who put together the milk carbohydrates for long exopolysaccharides, which leads to the texture.

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