gammelost

Gammelost is a type of strong-smelling Norwegian cheese that originates from the island of Vesterålen in the Lofoten archipelago. The name "gammelost" translates to "old cheese" in Norwegian, which refers to the fact that the cheese is left to age for several months. During this time, the cheese develops a strong, pungent flavor and a crumbly texture.

Production of Gammelost involves heating cow's milk to a high temperature before adding rennet to separate the curds and whey. The curds are then molded into a wheel shape and left to age in a cool, dry place. The aging process breaks down the fats and proteins in the cheese, resulting in the characteristic strong smell.

The aroma of Gammelost is often described as pungent and intense, similar to other strong cheeses such as Limburger or Epoisses. However, the flavor profile of Gammelost is often described as mild and slightly sweet, with a hint of acidity. The cheese is typically served as a table cheese or used in traditional Norwegian dishes such as flatbread or crackers.

Gammelost is rich in nutrients and has a long shelf life due to its high moisture content and acidic pH. The cheese is also relatively inexpensive to produce and can be made using locally sourced milk and other ingredients. As a result, Gammelost is a popular cheese among Norwegian consumers and is often served as a traditional accompaniment to other local foods. The cheese is also exported to other countries, where it is often sought out by those who enjoy strong, pungent cheeses.