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	==History==		==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.		Gamalost, which translates as old cheese, was once a staple of the Norwegian diet. The name might be due to the texture of the surface, or the fact that it is an old tradition, not the ripening which may take as little as two weeks. 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 }}</ref><ref>{{cite web\|url= https://snl.no/gammelost \|title= gammelost\|publisher= Store norske leksikon \|author= Jan Peter Aursnes\|accessdate= December 1, 2017}}</ref>		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 }}</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.<ref>{{cite web\|url= http://blog.cheesemaking.com/gammelos/\|title=Gammelost\|publisher = cheesemaking.com\|author= Jeri Case \|accessdate= February 1, 2017 }}</ref>		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 Gammalost, 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 \|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></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></ref>

Revision as of 11:09, 23 May 2019

Gamalost

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. The name might be due to the texture of the surface, or the fact that it is an old tradition, not the ripening which may take as little as two weeks. 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 Gammalost, 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. Retrieved February 1, 2017.
Jan Peter Aursnes. "gammelost". Store norske leksikon. Retrieved December 1, 2017.
Jeri Case. "Gammelost". cheesemaking.com. Retrieved February 1, 2017.
Gamalost frå Vik (Tine)
"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. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
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.

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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