'Bog Butter', made by Ben Reade of the Nordic Food Lab (@NordicFoodLab) and Patrik Johansson (@Butterviking). The butter is matured in birch bark in a hole in the ground for periods between months and years, and it acquires a mossy, earthy aroma and a rich  umami taste laced with traces of vegetal putrefaction. I tried the ‘young’ butter, at 3 months old.

At Nordic Food Lab during MAD Symposium 2012, Copenhagen