Gammelost cheese facts:
- Gammelost is a handmade Norwegian cheese.
- It is rarely exported to the United States because of it’s tedious methods of making.
- Gammelost cheese translates as “old cheese” which refers to the traditional way of making it.
- As the cheese ripens it develops rustic blue green veins that create its big, strong flavor.
- Ripened Gammelost have blue veins that provide a strong flavor.
- The cheese is made with cow or goat milk.
- Every year, a Gamalost festival (Gamalostfestivalen) is held in Vik in Sogn at the advent of summer.(cheese.com)
- The cheese is round and flat, usually about 6 inches in diameter, and from 5 to 6 inches thick. It weighs usually between 6 and 9 pounds, although some cheeses may weigh more than 25 pounds. The cheese is made by one method in Hardanger and by a slightly different method in Sogn.(http://home.centurytel.net/thechronicle/gammelusda.htm)
- This cheese was a staple ingredient in the Norwegian diet. It was eaten with flat bread, dry meats and stockfish. This cheese is hard to find commercially.(http://www.ifood.tv/network/gammelost)
- Gammelost goes well with dessert or gin.
- Gammelost has a texture ranging from hard to soft depending on its aging.