Talk:Gamalost
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I will merge Gammelost into this page because it appears this is the Norwegian name. - AKeen 03:40, 21 May 2006 (UTC)
[edit] Recipe
Trying to source this recipe. Maybe it should be moved to the cookbook later.
[edit] Recipe
50 liter very sour milk to make 4-5 kg cheese Warm milk to 50-60 degrees C. (140 F.) Cheese will coagulate apart from the whey Take out the cheese, lay in fine cheese cloth and press out excess whey. Cheese should hang a day or two so all whey runs out. There should just be a cheese mass after. It is important to get the right ripening. Set the cheese in a room at about 20 degrees C. (68 F.) so fermenting will start. Let it stand about two days. Cheese should now be yellowish and have some smell. Place the cheese in a 10 degree C. (50 F.) environment. Place food paper over the cheese so it does not dry out. Turn the cheese every day until the cheese is ready in 1-3 weeks.
[edit] Is this a blue cheese?
Cheese.com says that it is a blue cheese and that is why it was added to the Blue cheeses category:
- The name of the cheese means "old cheese" and the reason is that the rind grows a green-brown mould and looks old before its time. It is creamery, blue cheese made from goat's milk.[1]
However, I can not find any other source that explicitly calls it a blue-veined or blue cheese and pictures of it look nothing like a typical blue cheese.
It is not a blue cheese; I had the dubitable privilege of experiencing gammelost in Norway. It was in a large round with a brown, almost mottled, skin, looking much like a liver pate. The chef who was serving it told me that, aside from its commercial production by TINE, it is now only produced by one creamery in Vestlandet.
