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| '''Gammalost''' or Oldcheese as opposed to gammal ost or old cheese is an ancient Norwegian food and once a staple of the Norwegian diet. It can add a lot of taste to some otherwise bland food and it keeps well. Many traditional Norwegian foods could be stored for long periods without refrigeraton: flat bread, dry salted meats, Gammalost, dried fish etc. It has a sharp flavor and will probably be appreciated by anyone who appreciates Brie, Camenbert, Roquefort, or Blue Cheese. Gammalost is a firm if not granular cheese and is best sliced with a cheese plane. The cheese has a very strong smell. | '''Gammalost''' or Oldcheese as opposed to gammal ost or old cheese is an ancient Norwegian food and once a staple of the Norwegian diet. It can add a lot of taste to some otherwise bland food and it keeps well. Many traditional Norwegian foods could be stored for long periods without refrigeraton: flat bread, dry salted meats, Gammalost, dried fish etc. It has a sharp flavor and will probably be appreciated by anyone who appreciates Brie, Camenbert, Roquefort, or Blue Cheese. Gammalost is a firm if not granular cheese and is best sliced with a cheese plane. The cheese has a very strong smell. | ||
| A recipe from |
A recipe from Aamotsdal Translated | ||
| 50 liter very sour milk to make 4-5 kg cheese | 50 liter very sour milk to make 4-5 kg cheese | ||
| Warm milk to 50-60 degrees C. (140 F.) | Warm milk to 50-60 degrees C. (140 F.) | ||
Revision as of 23:57, 13 April 2006
Template:Wikify-date Template:Cleanupdate Gammalost or Oldcheese as opposed to gammal ost or old cheese is an ancient Norwegian food and once a staple of the Norwegian diet. It can add a lot of taste to some otherwise bland food and it keeps well. Many traditional Norwegian foods could be stored for long periods without refrigeraton: flat bread, dry salted meats, Gammalost, dried fish etc. It has a sharp flavor and will probably be appreciated by anyone who appreciates Brie, Camenbert, Roquefort, or Blue Cheese. Gammalost is a firm if not granular cheese and is best sliced with a cheese plane. The cheese has a very strong smell.
A recipe from Aamotsdal Translated 50 liter very sour milk to make 4-5 kg cheese Warm milk to 50-60 degrees C. (140 F.) Cheese will coagulate apart from the whey Take out the cheese, lay in fine cheese cloth and press out excess whey. Cheese should hang a day or two so all whey runs out. There should just be a cheese mass after. It is important to get the right ripening. Set the cheese in a room at about 20 degrees C. (68 F.) so fermenting will start. Let it stand about two days. Cheese should now be yellowish and have some smell. Place the cheese in a 10 degree C. (50 F.) environment. Place food paper over the cheese so it does not dry out. Turn the cheese every day until the cheese is ready in 1-3 weeks.
The cheese is commercially made by TINE in Norway http://www.tine.no/
More information can be found at http://www.gamalost.com
Also called Gammelost and Gammalost