Gwdaïdän cuisine

Developed in isolation and in the extreme climate of the mountains, the cuisine of the Daïdänt mountains is an uncomplicated, plain fare, often cooked in bulk. Witha strong cultural emphasis on self-sufficiency, the Gwdaïdän historically subsisted on a diet of meat, animal fats, dairy, and seasonal berries, such as rainberry and deerberry. Vegetables and spices were almost unheard of until contact with the outside was established in $DATE, and remain rare.
The most common meats are goat and sheep (both wild and domesticated), rabbit, fowl, and hare. Methods of preparing meat include boiling and stewing, barbecueing using hot stones, roasting in large stone ovens, and drying to lay down stores for the long winters. All parts of the animal are used. In less isolated regions, where flour is readily available through trade or agriculture, kyn - boiled buns stuffed with meat and berries - and vimars - dumplings stuffed with meat and fried in butter - are popular, especially at festival and holiday events.
Ntim (soup) and thyeurt (stew) are made in a large cauldron over several days, cooked over a central fire that provides heat for a whole family. With careful management, one pot of thyeurt can last an entire winter.
The Gwdaïdän keep domestic sheep and goats and dairy is a mainstay of their diet. Cheese, yoghurt, butter, and curds are eaten plain, or flavoured with animal fats, berries, or pungent herbs. Milk is also fermented into a sour alcoholic beverage known as wirth. Cheese and yoghurt making is a serious business in among the Gwdaïdän, with recipes passed down between generations; feuds over changes or stolen recipes have been known to rupture families.