Gamalost

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 Wikimedia Commons

Gamalost (also Gammelost, Gammalost) is a traditional Norwegian cheese.[1][2]


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.[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, rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks.[5]

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

  1. ↑ "Gammelost". Worldnews, Inc. Retrieved February 1, 2017.
  2. ↑ "gammelost". cheese.com. Retrieved December 1, 2017.
  3. ↑ "Gamalost". Norway At Home. Retrieved February 1, 2017.
  4. ↑ Jan Peter Aursnes. "gammelost". Store norske leksikon. Retrieved December 1, 2017.
  5. ↑ Jeri Case. "Gammelost". cheesemaking.com. Retrieved February 1, 2017.
  6. ↑ Gamalost frå Vik (Tine)
  7. ↑ "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. Complete Idiot's Guide to. Alpha Books. p. 102. ISBN 978-1-59257-714-9. Retrieved 2016-05-19.
  • 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
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.