Gamalost

Gamalost is a traditional cheese from Norway that was once a staple in the Norwegian diet. Its name translates to "old cheese" and it is renowned for its longevity without refrigeration. The cheese is brownish-yellow with a firm yet moist texture. It is coarse, rich in protein, and low in fat.

The production of Gamalost is quite an intricate process. It begins with adding a lactic starter to skimmed cow's milk, which is then soured and heated. Once the milk has curdled, the curds are separated and pressed into molds, after which a specific mold culture is applied to the surface. The cheese is then left to cure for four to five weeks.

Due to the labor-intensive nature of its production, Gamalost is not made in large quantities, rendering it a rare delicacy, particularly outside of Norway. Commercial production predominantly takes place at the Tine facility in Vik.

Each year, Vik celebrates this unique cheese with the Gamalost Festival at the beginning of summer. For those interested in delving deeper into Norwegian cuisine, consider exploring "The Everything Nordic Cookbook" by Kari Schoening Diehl and "Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy" by Astrid Karlsen Scott.