Gamalost is a unique and delicious cheese from Norway that has been enjoyed for centuries. Known for its distinct flavour and texture, it is a popular delicacy in Norway and has gained recognition in other parts of the world. In this blog post, we will explore the history, production methods and texture of Gamalost.
What is Gamalost?
The history of Gamalost can be traced back to the Viking era in Norway. Actually, the word gamalost translates to “old cheese” in Norwegian, which refers to its traditional production process. Gamalost was initially made by letting milk ferment naturally, which led to the development of lactic acid bacteria.
Gamalost cheese has a long and rich history in Norway. It was a staple food for the Vikings, who consumed it for its nutritional value and long shelf life. In the Middle Ages, this unique aged cheese was considered a luxury item and was often used as a form of payment for taxes and rent. It remained popular throughout the centuries and was even exported to other countries.
How is Gamalost made?
Presently, Gamalost production takes place predominantly in western Norway, particularly in the regions of Sogn og Fjordane and Hordaland. These areas have a long tradition of producing Gamalost and are known for their high-quality products.
Some of the dairy companies that currently produce this cheese include Tine and Rueslåtten. These companies use modern production methods to create this Norwegian classic cheese while still preserving its unique flavour and texture.
Texture, aroma & flavour
The production process for Gamalost cheese involves letting skimmed milk ferment naturally, which curdles the milk and creates lactic acid bacteria. The curds are then separated from the whey and pressed into moulds. The cheese is then aged for several months, during which time it develops its characteristic flavour and texture.
Surprisingly, Gamalost has a distinct sour, tangy flavour that is somewhat similar to blue cheese. Moreover, it has a firm texture and a pale yellow colour. The cheese has a strong aroma that can be quite pungent.
Serving guide
Gamalost cheese pairs well with a variety of foods. It is often served with flatbread, crackers, or crispbread. It also pairs well with smoked meats, pickled vegetables and fruit.
Alternatives to Gamalost
Without a doubt, this is a unique cheese. While we cannot suggest an alternative cheese that matches the texture, aroma and flavour of this Norwegian beauty, we’ve got three cheeses for you that have either a similar texture or aroma.
Bitto Storico: this unique Italian cheese is matured for up to 18 years to produce an incredibly hard and crumbly texture.
Sbrinz: Switzerland’s oldest and hard cheese will almost rival Gamalost and Bitto Storico when it comes to texture. However, its flavour is much sweeter and nuttier.
Pont L’Évêque: the aroma of both cheeses will definitely remind you of dirty socks. However, this French washed rind is much softer in texture.
Summary
Gamalost cheese is a delicious and unique Norwegian delicacy that has been enjoyed for centuries. Its tangy flavour and firm texture make it a versatile cheese that pairs well with many foods.
Thank you for reading
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