Sweden was the biggest exporter of butter in the 1800s. Nowadays most butter and cheese is industrially made, whereas before Sweden used to have several types of hard cheese.
“The Swedish taught the French how to make butter.” said Patrik as we watched his son squeeze his feet into a mermaid tail that he’d fashioned from bubble wrap. Patrik was inspired by his grandmother who was a cook for a rich family and churned her own butter.
Patrik has made ‘Bog butter’ with Ben Reade, a food scientist who works with Noma restaurant: they fashioned containers out of birch and buried it in a grave, a kind of Gravad smor… He will exhume it this summer, then in one year, in five years, in 30 years.