Puneet Varma (Editor)

Gamalost

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Country of origin
  
Texture
  
Firm

Region
  
Sogn, Norway

Pasteurized
  
No

Aging time
  
Four to five weeks

Gamalost Gamalost39 Old Cheese With Its Own Festival ThorNews

Region, town
  
Primarily Hardanger and Sogn

Source of milk
  
Skimmed Milk cow's milk

Similar
  
Pultost, Nøkkelost, Brunost, Herrgårdsost, Grevé

Gamalost (also Gammelost, Gammalost), which translates as "old cheese", is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration.

Contents

Gamalost Gammelost Cheesecom

Gamalost in norway


Production

Gamalost httpsuploadwikimediaorgwikipediacommonsff

To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the curds are separated and pressed into forms. After removal from the forms, mold is introduced onto the surface of the cheese, rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks.

Gamalost The Functioning Cheese Addict Gamalost Not Even Norwegians Eat

Gamalost production is very labor-intensive, particularly if traditional methods are used. Everything depends on the proper fermentation and maturation. It is not made in sufficient quantity for mass export. As such, it is rare to find the cheese outside Norway. Commercial production has principally been limited to the Tine facility in Vik.

Taste and texture

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Gamalost is a brownish-yellow cheese. The cheese is firm, moist, coarse and often granular. Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein.

Gamalost Festival

Gamalost FileTine Gamalost 2014jpg Wikimedia Commons

Gamalost Festival (Gamalostfestivalen) is an annual event held in Vik in Sogn at the beginning of summer every year.

References

Gamalost Wikipedia


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