Cooking class experience — learning Rømmegrøt properly

I took a cooking class specifically to learn how to make Rømmegrøt correctly. The instructor explained why brown cheese is used the way it is — something I'd never understood from just eating it. The subtly smoky result when you make it yourself is different.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. We learned how a seafood restaurant on the fjord shapes the way this dish is eaten. The class ended with the meal and a glass of aquavit. I've made it three times since and each time it improves. Highly recommend the cooking class approach.