| 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.[1][2]
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Gamalost | John Douillard's LifeSpa
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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.[3][4]
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.[5] 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.[6]
Gamalost Festival
Gamalost Festival (Gamalostfestivalen) is an annual event held in Vik in Sogn at the beginning of summer every year.[7]
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
