|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, 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.
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.
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- Gamalost frå Vik (Tine)
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- Diehl, Kari Schoening (2012) The Everything Nordic Cookbook (Quarto - Everything Books) ISBN 9781440531866
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