A snack Norwegian food we ate later in London: Two types of goat's milk
cheese from Undredal, smoked fish, and wasa crackers.  Undredal is a
town tiny town near Flam that specializes in goat cheese.  Although we
didn't manage to make it there, Di Yin located their two most famous
varieties of cheese in shops in Bergen and brought them home with us to
try.  Neither are traditional, pungent, soft goat cheeses.  The
white/yellow cheese was a hard, mild cheese, not unlike a swiss.  The
brown cheese was softer and slightly sweet--a good dessert cheese.