|This article needs additional citations for verification. (March 2013) (Learn how and when to remove this template message)|
|Country of origin||Norway|
|Region, town||Primarily Hardanger and Sogn|
|Source of milk||Skimmed Milk cow's milk|
|Aging time||Four to five weeks|
|Related media on Wikimedia Commons|
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.
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 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
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.
- 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. Retrieved 2007-03-11.
- Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Complete Idiot's Guide to. Alpha Books. p. 102. ISBN 978-1-59257-714-9. Retrieved 2016-05-19.
|Wikimedia Commons has media related to Gamalost.|