mysost

ROASTED DUCK PERSIMMON, RADICCHIO, MYSOST For the malt-mirin reduction: 500 millilliters malt syrup 500 millilliters mirin For the duck: 1 7-pound Rouen duck, aged for 28 days, neck and feet removed trussed For the persimmon: 1 persimmon, finely chopped 1 persimmon, juiced Salt to taste For the mysost* base: 1.3 liters cups milk 236 milliliters cream For the mysost sauce: 250 grams cream 250 grams mysost base, from above 250 grams quince poaching liquid 250 grams brown butter Salt to taste For the garnish: Grilled radicchio Olive oil for seasoning Coarse sea salt to taste FOR THE MALT-MIRIN REDUCTION: In a pot, heat malt and mirin, reducing until the mixture is thick enough to coat the back of a spoon.

The answer is mysost. Mysost is a traditional Scandinavian cow's milk cheese made without cultures.

When Gjetost is made entirely from goat's milk, it is designated Ekta, or "authentic" (technically, if only cow's milk is used, the cheese is known as Mysost).