And during the day, you can worry about their great mystery.

而在白天，你可能會為他們極神秘的事物感到擔心。

Yeah, somewhere between that house and these cute reindeer and this giant row of trees, there is a century-old enigma involving, cheese.

是的，在這間屋子和這些可愛的馴鹿和這排高大的樹之間的某個地方，有一個關於起司的百年之謎。

Yep, this big ball of cheese.

沒有錯，正是這個大圓磚起司。

Well, as all mystery tales, a star storyteller is essential, and today, that is Thomas Rudin.

嗯，就像所有的神秘故事一樣，一位明星說故事家是不可或缺的，而今天，這個人是 Thomas Rudin。

Västerbottensost is the emperor of Swedish cheeses.

Västerbottensost 是瑞典起司界中的帝王。

I've been making the Västerbottensost nearly 40 years now.

我至今已經製作 Västerbottensost 起司近四十年。

It was invented long time ago back in 1872.

它發明於很久以前的 1872 年。

The maturation is at least 14 month because a good cheese will take its time.

它熟成的過程至少需要十四個月，因為做一塊好的起司需要時間。

It's a very unique taste. It has a bitter and milky flavor, and all do the Swedes love it.

它有一種獨特的味道。它有苦味和奶香，而所有的瑞典人都很喜歡。

They put it on basically everything.

他們基本上把它塗在所有食物上。

But for some reason, it can't be made anywhere else in the world, aside from this one factory.

但由於一些原因，它無法在世界上的其他地方製造，除了這間工廠可以。

It's one of Sweden's greatest mysteries.

它是瑞典非常神秘的事物的其中一樣。

We have tried to make it in Falkenburg down in south of Sweden also tried to make it in Bollnäs and also in Åmål.

我們曾經試著在 Falkenburg 南方的瑞典製作，也曾嘗試在 Bollnäs 和 Åmål 製作。

But it hasn't been the real Västerbotten cheese.

但做起來都不像真的 Västerbotten 起司。

We don't get the unique taste and flavor of it.

我們沒有嚐到獨特的口感和味道。

And, why?

那，為什麼呢？

No one really knows.

沒有人真的知道。

Some blame it on a meteor that struck the village some 20,000 years ago, which created this lake.

有些人怪罪於一顆大約兩萬年前墜落於該村莊的流星，這顆流星創造出這個湖。

And in turn, enriched the soil with calcium, which affects the cows in the region, which affects the milk and cheese they produce.

然後接著讓土壤充滿鈣質，這些鈣質影響了該地區的牛群，進而影響了牠們製造的牛奶和起司。

Ah.

啊。

Another theory suggests the cheese's unique flavor is influenced by the bacteria in the air of the old factory building.

另一個理論推斷該起司獨特的味道是受到那個老工廠建築空氣中的細菌所影響。

Oo.

喔。

I mean the air is so precious to the cheese's flavor that when the building expanded, holes were made so that the air from the old building would flow into the new one.

我的意思是那空氣對起司的風味來說非常珍貴，以至於擴建該建築時，製作了很多的洞以讓老建築的空氣可以流通到新建築物裡。

There is a combination with the kind of milk that we're using from the cows in our region combined with the microflora in our dairy.

我們融合在我們的地區的乳牛所生產的牛奶和我們乳製品中的微小植物。

If we call that magic or not, OK.

無論我們是否稱那為魔法，都可以。

One thing is certain, this magic cheese is kept alive by the people working on it.

有一件事是不會改變的，這群製造這神奇的起司的人會讓它生生不息。

I feel very humble for the fact that I'm allowed to work with this cheese.

我對我被允許製作這個起司感到非常謙卑。

It's a bit of the mystery that's why it's special.

正是因為它的那麼一點神祕讓他很特別。

Last thing, can you give us the recipe?

最後一個問題是，你可以給我們食譜嗎？

No, because that's the big secret with this cheese.

不行，因為那是這個起司的機密。

Hmm, mystery solved, maybe.

嗯，謎是解開了，也許吧！

Goodnight, goodnight.

晚安，晚安。