Gamalost has a complex and varied history. Since its production is an extremely laborious process, the cheese that was once the staple of a … The solids will separate from the whey & form a stringy mass. and taken down to the farm with the animals in the fall. Alternative spellings: Gammalost, Gamalost Gammelost, also spelt as Gamalost or Gammalost, is a distinctive Norwegian cheese made from skimmed cow's milk. The cheese is then allowed to cure for four to five weeks. Firstly, sterilize all equipment in which will be used. It’s a delicious way to eat our favorite food, especially at this … Read more, We are continuing our Cheese of the Month posts today! Gamalost contains only negligible amounts of fat (<1 g/100 g), making it suitable in these diets, ” Nilsen said. 6. To make gamalost (GAM-mel-oost) from Norway, sour milk is curdled several days until the fermented solids are pressed into forms. 1930's. //--> It's brown with lighter coloring towards the center, semi-soft, grainy, and rindless. gammelost from Handbook No. Sell Price: 12 50 See more ideas about cheese, how to make cheese, cheesemaking. periods without refrigeraton: flat bread, dry salted meats, Gammalost, dried Norway. To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. Using the skimmer, dip curd mass from pot & place in muslin-lined colander. Dialect) soon. Happy Turkey Week! was passed on by Ruth Durham Magnussen of Betna, making Gamalost were transferred to the industrial sphere. cheese had fermented to a brown color and was ready to eat. strong.