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			{{Short description\|Firm, moist, and coarse Norwegian cheese}}
	{{wikify-date\|April 2006}}
			{{Infobox Cheese
	{{cleanupdate\|April 2006}}
			\| name = Gamalost
	'''Gammalost''' (which tranlates as "Oldcheese", as opposed to gammal ost, "old cheese") is an ancient ] ] and once a staple of the Norwegian diet. It can add a lot of taste to some otherwise bland food and it keeps well. Like many traditional Norwegian foods, flat bread, dry salted meats, dried fish, etc, it could be stored for long periods without refrigeraton. It has a sharp flavor and will probably be appreciated by anyone who appreciates ], ], ], or ]. Gammalost is a firm if not ] cheese and is best sliced with a ]. The cheese has a very strong smell.
			\| image = ]
			\| othernames =
			\| country = ]
			\| regiontown = Primarily ] and ]
			\| region =
			\| town =
			\| source = Skimmed Milk ]'s milk
			\| pasteurized = Yes
			\| texture = Firm
			\| fat =
			\| protein =
			\| dimensions =
			\| weight =
			\| aging = Four to five weeks
			\| certification = N/A
			}}
			'''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==
	A recipe from Aamotsdal Translated
			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.
	50 liter very sour milk to make 4-5 kg cheese
			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>
	Warm milk to 50-60 degrees C. (140 F.)
	Cheese will coagulate apart from the whey
	Take out the cheese, lay in fine cheese cloth and press out excess whey.
	Cheese should hang a day or two so all whey runs out. There should just be a cheese mass after. It is important to get the right ripening. Set the cheese in a room at about 20 degrees C. (68 F.) so fermenting will start. Let it stand about two days. Cheese should now be yellowish and have some smell. Place the cheese in a 10 degree C. (50 F.) environment. Place food paper over the cheese so it does not dry out. Turn the cheese every day until the cheese is ready in 1-3 weeks.

			==Production==
	The cheese is commercially made by TINE in Norway http://www.tine.no/
			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. 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>
	More information can be found at http://www.gamalost.com

			==Gamalost Festival==
	Also called ] and Gammalost
			Gamalost Festival (''Gamalostfestivalen'') is an annual event held in ] in ] at the beginning of summer every year.<ref>{{cite web
			\|url= http://www.gamalostfestivalen.no/\|title=Velkomen til Gamalostfestivalen 2017\|publisher = Gamalostfestivalen\|accessdate= February 1, 2017 }}</ref>

			==See also==
			* ]

			==References==
			{{Reflist}}

			==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==
			{{Commons category}}
			*
			*
			*

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

			]
			]
			]
			]
			]

Latest revision as of 22:53, 11 January 2025

Firm, moist, and coarse Norwegian cheese

Gamalost

Country of origin	Norway
Region, town	Primarily Hardanger and Sogn
Source of milk	Skimmed Milk cow's milk
Pasteurized	Yes
Texture	Firm
Aging time	Four to five weeks
Certification	N/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.

References

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

Other sources

Jenkins, Steven (1996). Cheese Primer. Workman Publishing. p. 444. ISBN 0-89480-762-5.
Sanders, George (1953). "Cheese Varieties and Descriptions". AGR. Handbook. U.S. Department of Agriculture. Archived from the original on 2007-03-29. Retrieved 2007-03-11.
Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Alpha Books. p. 102. ISBN 978-1-59257-714-9. Retrieved 2016-05-19.

External links

v t e Blue cheeses
List of blue cheeses
Ädelost Aura Abbey Blue Brie Bellingham Blue Bleu Bénédictin Bleu de Bresse Bleu des Causses Bleu d'Auvergne Bleu de Gex Bleu du Vercors-Sassenage Bleuchâtel Blue Castello Buxton Blue Cabrales cheese Cambozola Cashel Blue Cheshire cheese Cornish Blue Crozier Blue Danish Blue Dolcelatte Dorset Blue Vinney Dovedale Dragon's Breath Blue Fourme d'Ambert Fourme de Montbrison Gamalost Gorgonzola Kraftkar Lanark Blue Lymeswold cheese Maytag Blue cheese Norbury Blue Oxford Blue Picón Bejes-Tresviso Rokpol Roquefort Saint Agur Blue Shropshire Blue Stichelton Stilton cheese Valdeón cheese

Blue cheeses

List of blue cheeses

v t e Norwegian cheeses
Brunost Fløtemysost Gamalost Heidal cheese Jarlsberg cheese Kraftkar Norvegia Nøkkelost Primost Pultost Snøfrisk
List of Norwegian cheeses

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