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{{Short description|Firm, moist, and coarse Norwegian cheese}} | |||
{{Infobox Cheese | {{Infobox Cheese | ||
| name = Gamalost | | name = Gamalost | ||
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}} | }} | ||
'''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 | '''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 |
|url= https://www.cheese.com/gammelost/|title= gammelost|publisher= cheese.com |accessdate= December 1, 2017}}</ref> | ||
==History== | ==History== | ||
Gamalost, which translates as old cheese, was once a staple of the Norwegian diet |
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= |
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, either by exposure to the wooden walls of the form that is only used for |
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> |
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> | ||
==Gamalost Festival== | ==Gamalost Festival== | ||
Gamalost Festival (''Gamalostfestivalen'') is an annual event held in ] in ] at the beginning of summer every year.<ref>{{cite web | 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> | |url= http://www.gamalostfestivalen.no/|title=Velkomen til Gamalostfestivalen 2017|publisher = Gamalostfestivalen|accessdate= February 1, 2017 }}</ref> | ||
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==References== | ==References== | ||
{{ |
{{Reflist}} | ||
==Other sources== | ==Other sources== | ||
*{{cite book |last=Jenkins |first=Steven |title=Cheese Primer |publisher=Workman Publishing |date=1996 |isbn=0-89480-762-5 |page=444}} | *{{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 | |
*{{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 | |
* {{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== | ==Related reading== | ||
*Diehl, Kari Schoening (2012) The Everything Nordic Cookbook (Quarto - Everything Books) {{ISBN|9781440531866}} | *Diehl, Kari Schoening (2012) The Everything Nordic Cookbook (Quarto - Everything Books) {{ISBN|9781440531866}} | ||
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{{Commons category}} | {{Commons category}} | ||
* | * | ||
* | * | ||
* | * | ||
{{Blue cheeses}} | {{Blue cheeses}} | ||
{{Norwegian cheeses}} | {{Norwegian cheeses}} | ||
⚫ | ] | ||
] | ] | ||
] | ] | ||
] | ] | ||
] | ] | ||
⚫ | ] |
Latest revision as of 09:48, 6 October 2024
Firm, moist, and coarse Norwegian cheeseGamalost | |
---|---|
Country of origin | Norway |
Region, town | Primarily Hardanger and Sogn |
Source of milk | Skimmed Milk cow's milk |
Pasteurized | No |
Texture | Firm |
Aging time | Four to five weeks |
Certification | N/A |
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
- "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.
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
Norwegian cheeses | |
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List of Norwegian cheeses |