Gamalost facts for kids
Quick facts for kids Gamalost |
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| 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 |
Gamalost (also called Gammelost) is a special traditional Norwegian cheese. Its name means "old cheese." It's known for being very rich in protein and having very little fat.
A Cheese with a Long Story
Gamalost was once a very important food in Norway. People ate it a lot because it could be stored for a long time without needing a refrigerator. This was very helpful before fridges were common! Foods like flat bread and dried meats were also stored this way.
The name "Gamalost" might come from its unique surface texture. Or it could be because it's a very old tradition in Norway. Even though it's called "old cheese," it only takes about four to five weeks to ripen. This cheese is brownish-yellow and has a firm, moist, and often crumbly texture. It's super healthy, with about 50% protein and only 1% fat.
How Gamalost is Made
Making Gamalost is a careful process. It starts with skimmed cow's milk. A special "lactic starter" is added to the milk. This makes the milk sour. After a few days, the sour milk is gently heated. This separates the milk into solid parts, called curds, and liquid.
The curds are then pressed into special shapes. Once they are out of the shapes, a special mold is put onto the cheese's surface. This can be done by letting the cheese touch the wooden walls of the forms, or by rubbing the mold on by hand. Then, the cheese is left to ripen for about four to five weeks. The ripening starts from the outside and moves inward. This means the center of the cheese might look lighter than the outside.
Making Gamalost takes a lot of hard work, especially if old traditional ways are used. It's important to get the fermentation and ripening just right. Because it's so difficult to make, you won't find Gamalost everywhere. Most of it is made by the Tine company in a place called Vik in Norway.
Celebrating Gamalost
Every year, there's a special event called the Gamalost Festival (Gamalostfestivalen). It happens in Vik in Sogn at the start of summer. It's a fun way to celebrate this unique Norwegian cheese!
