I brought 20 loaves of Arborg back to ND one year to freeze. Been bringing it back for 49 years. Make great gifts. We just can't find bread anywhere close to Arborg around here. Their starter/yeast came from Denmark, I think back in the '20's or possibly earlier. The only other factor I can think of is they bake with lard like granny used to do. I asked our local bakers and none use lard. Had a sad misfortune in October when an overly frisky Drathaar crushed three loaves. No big problem though; I just roll into cylinders, bake in toaster oven and dip in melted butter. Will enjoy this evening with Tundra Swan soup.