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Milking goats in Undredal, Norway, an age-old tradition and the first step in making the country's signature sweet, brown "geitost" (goat cheese).
By Andrew Evans, National Geographic Traveler
It’s been a while since I’ve milked a goat — twenty years (at least) but I’m very proud to report that I have not forgotten how. Goats are one of the principle ingredients in the vast Norwegian landscape — like salt and pepper sprinkled across the high granite mountains and shiny green valleys. No matter…
After three weeks of traveling in this province, I feel safe reporting that Ontario is a big city, an endless wilderness, and everything in-between—a latticework of lakes, forests and fields, small towns, and tundra, too. Ontario is also lots and lots of farms. Driving the highways of southern Ontario is an exercise in passing by…
