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	<title>Gammalost cheese - Revision history</title>
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	<updated>2026-04-13T02:40:52Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Gammalost_cheese&amp;diff=107322&amp;oldid=prev</id>
		<title>Chef: Text replace - &quot;&lt;/div&gt;
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		<updated>2011-11-19T17:54:50Z</updated>

		<summary type="html">&lt;p&gt;Text replace - &amp;quot;&amp;lt;/div&amp;gt; |}&amp;quot; to &amp;quot;&amp;quot;&lt;/p&gt;
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|hashtagrev=12032020&lt;br /&gt;
|description=Gamalost (also Gammelost, Gammalost), which translates as &amp;quot;old cheese&amp;quot;, is a pungent traditional Norwegian cheese, which was once a staple&lt;br /&gt;
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[[Image:Gammalost cheese.jpg|300px|thumb|right|Gammalost cheese]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Gamalost&amp;#039;&amp;#039;&amp;#039; (also &amp;#039;&amp;#039;&amp;#039;Gammelost&amp;#039;&amp;#039;&amp;#039;, &amp;#039;&amp;#039;&amp;#039;Gammalost&amp;#039;&amp;#039;&amp;#039;), which translates as &amp;quot;old cheese&amp;quot;, is a pungent traditional [[Norwegian cheese]], which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as [[flat bread]], dry salted meats and [[stockfish]], Gamalost could be stored for long periods without refrigeration.&lt;br /&gt;
===Production===&lt;br /&gt;
To make Gamalost, [[lactic]] starter is added to skimmed [[cows&amp;#039; milk]], causing it to sour. After several days of souring, the milk is slowly heated, before the [[curds]] are separated and pressed into forms. After removal from the forms, mold is introduced onto the surface of the cheese, rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks.&lt;br /&gt;
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Gamalost production is very labor intensive, particularly if traditional methods are used, and it is not made in sufficient quantity for mass export. As such, it is rare to find the cheese outside Norway.&lt;br /&gt;
===Taste and texture===&lt;br /&gt;
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Gamalost is a brownish-yellow cheese with irregular blue veins. It has a sharply pronounced flavour and aroma, like [[Camembert]], [[Roquefort]], or [[Danish Blue]]. It is a firm often granular cheese.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Norwegian cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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