gamalost
Sign in to saveAlso known as gammelost, gammalost
Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.
Key facts
- Cheese.name
- Gamalost
- Cheese.image
- 240px
- Cheese.country
- Norway
- Cheese.regiontown
- Primarily Hardanger and Sogn
- Cheese.source
- Skimmed cow's milk
- Cheese.pasteurized
- Yes
- Cheese.texture
- Firm
- Cheese.aging
- Four to five weeks
- Cheese.certification
- N/A
via Wikipedia infobox
Wikidata facts
- Instance of
- type of cheese
- Subclass of
- blue cheese
- Country
- Norway
- Country of origin
- Norway
- Material used
- cow's milk
- Image
- Gamalost-NorwegianOldCheese.jpg
Show 2 more facts
- Commons category
- Gamalost
- location of creation
- Vik Municipality
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
8 sectionsContents
- History
- Production
- Gamalost Festival
- See also
- References
- Other sources
- Related reading
- External links
Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.
==History== Gamalost, which translates as 'old cheese', was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flatbread, 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.
Excerpted from Wikipedia’s “gamalost” article, available under the CC BY-SA 4.0 licence.