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{{Short description|Firm, moist, and coarse Norwegian cheese}}
{{Infobox Cheese {{Infobox Cheese
| name = Gamalost | name = Gamalost
| image = ] | image = ]
| othernames = | othernames =
| country = ] | country = ]
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| region = | region =
| town = | town =
| source = Skimmed ]'s milk | source = Skimmed Milk ]'s milk
| pasteurised = No | pasteurized = Yes
| texture = Firm | texture = Firm
| fat = | fat =
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| certification = N/A | certification = N/A
}} }}
'''Gamalost''' (also '''Gammelost''', '''Gammalost'''), which translates as "old cheese", is a pungent traditional ] ], which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as ], dry salted meats and ], Gamalost could be stored for long periods without refrigeration. '''Gamalost''' (also '''Gammelost''', '''Gammalost''') is a traditional ] ].<ref>{{cite web|url= http://www.cheese.com/gammelost/ |title=Gammelost|publisher = Worldnews, Inc.|accessdate= February 1, 2017 }}</ref><ref>{{cite web
|url= https://www.cheese.com/gammelost/|title= gammelost|publisher= cheese.com |accessdate= December 1, 2017}}</ref>

==History==
Gamalost, which translates as ''old cheese'', was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as ], dry salted meats and ], Gamalost could be stored for long periods without refrigeration.
The brownish-yellow cheese is firm, moist, coarse and often ]. Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein.<ref>{{cite web|url= http://norwayathome.info/gamelost-cheese-from-norway/|title= Gamalost|publisher= Norway At Home|accessdate= February 1, 2017|archive-date= August 28, 2018|archive-url= https://web.archive.org/web/20180828205504/http://norwayathome.info/gamelost-cheese-from-norway/|url-status= dead}}</ref><ref>{{cite web|url= https://snl.no/gammelost |title= gammelost|publisher= Store norske leksikon |author= Jan Peter Aursnes|accessdate= December 1, 2017}}</ref>


==Production== ==Production==
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 ]s are separated and pressed into forms. After removal from the forms, ] 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. 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 ]s are separated and pressed into forms. After removal from the forms, ] is introduced onto the surface of the cheese, either by exposure to the wooden walls of the form that is only used for Gamalost, or rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks.<ref>{{cite web|url= http://blog.cheesemaking.com/gammelos/|title=Gammelost|publisher = cheesemaking.com|author= Jeri Case |date=July 2013 |accessdate= February 1, 2017 }}</ref> The ripening happens from outside inwards, so the center might be lighter than the parts near the exterior.


Gamalost production is very labor intensive, particularly if traditional methods are used, and it is not made in sufficient quantity for mass export. As such, it is rare to find the cheese outside Norway. 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 ] facility in ].<ref>{{Cite web |url=http://www.tine.no/6002.cms |title=''Gamalost frå Vik'' (Tine) |access-date=2011-06-02 |archive-url=https://web.archive.org/web/20110927183550/http://www.tine.no/6002.cms |archive-date=2011-09-27 |url-status=dead }}</ref>


==Taste and texture== ==Gamalost Festival==
Gamalost Festival (''Gamalostfestivalen'') is an annual event held in ] in ] at the beginning of summer every year.<ref>{{cite web
Gamalost is a brownish-yellow cheese with irregular blue veins. It has a sharply pronounced flavor and aroma, like ], ], or ]. It is a firm often ] cheese.
|url= http://www.gamalostfestivalen.no/|title=Velkomen til Gamalostfestivalen 2017|publisher = Gamalostfestivalen|accessdate= February 1, 2017 }}</ref>

==See also==
* ]


==References== ==References==
{{Reflist}}
⚫ *{{cite book |last=Jenkins |first=Steven |title=Cheese Primer |publisher=Workman Publishing |date=1996 |isbn=0-89480-762-5 |page=444}}

⚫ *{{cite web |last=Sanders |first=George |title=Cheese Varieties and Descriptions |work=AGR. Handbook |publisher=U.S. Department of Agriculture |date=1953 |url=http://home.centurytel.net/thechronicle/gammelusda.htm |accessdate=2007-03-11}}
==Other sources==
⚫ *{{cite book |last=Jenkins |first=Steven |title=Cheese Primer |publisher=Workman Publishing |date=1996 |isbn=0-89480-762-5 |page= |url-access=registration |url=https://archive.org/details/cheeseprimer00jenk/page/444 }}
⚫ *{{cite web |last=Sanders |first=George |title=Cheese Varieties and Descriptions |work=AGR. Handbook |publisher=U.S. Department of Agriculture |date=1953 |url=http://home.centurytel.net/thechronicle/gammelusda.htm |access-date=2007-03-11 |url-status=dead |archive-url=https://web.archive.org/web/20070329090325/http://home.centurytel.net/thechronicle/gammelusda.htm |archive-date=2007-03-29 }}
* {{cite book | last1=Ehlers | first1=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA102 | accessdate=2016-05-19 | page=102}}

==Related reading==
*Diehl, Kari Schoening (2012) The Everything Nordic Cookbook (Quarto - Everything Books) {{ISBN|9781440531866}}
*Scott, Astrid Karlsen (2015) ''Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy'' (Skyhorse Publishing, Inc.) {{ISBN|9781632207753}}


==External links== ==External links==
{{Commons category}}
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* *
*
*

{{Blue cheeses}}
{{Norwegian cheeses}}


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Latest revision as of 22:53, 11 January 2025

Firm, moist, and coarse Norwegian cheese
Gamalost
Country of originNorway
Region, townPrimarily Hardanger and Sogn
Source of milkSkimmed Milk cow's milk
PasteurizedYes
TextureFirm
Aging timeFour to five weeks
CertificationN/A
[REDACTED] Related media on Commons

Gamalost (also Gammelost, Gammalost) is a traditional Norwegian cheese.

History

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

Production

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, either by exposure to the wooden walls of the form that is only used for Gamalost, or rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks. The ripening happens from outside inwards, so the center might be lighter than the parts near the exterior.

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.

Gamalost Festival

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

See also

References

  1. "Gammelost". Worldnews, Inc. Retrieved February 1, 2017.
  2. "gammelost". cheese.com. Retrieved December 1, 2017.
  3. "Gamalost". Norway At Home. Archived from the original on August 28, 2018. Retrieved February 1, 2017.
  4. Jan Peter Aursnes. "gammelost". Store norske leksikon. Retrieved December 1, 2017.
  5. Jeri Case (July 2013). "Gammelost". cheesemaking.com. Retrieved February 1, 2017.
  6. "Gamalost frå Vik (Tine)". Archived from the original on 2011-09-27. Retrieved 2011-06-02.
  7. "Velkomen til Gamalostfestivalen 2017". Gamalostfestivalen. Retrieved February 1, 2017.

Other sources

Related reading

  • Diehl, Kari Schoening (2012) The Everything Nordic Cookbook (Quarto - Everything Books) ISBN 9781440531866
  • Scott, Astrid Karlsen (2015) Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy (Skyhorse Publishing, Inc.) ISBN 9781632207753

External links

Blue cheeses
List of blue cheeses
Norwegian cheeses
List of Norwegian cheeses
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