I lived in Norway for 4 years. Because of its unique flavor, Gammelost cheese is usually served as a dessert cheese. It is also serves as a dessert cheese and can be used in numerous cooked dishes. After a long time the kidney stone disappeared…. Many Norwegian cheeses have a long history, and even today we think that gammalosten—a pungent sour Historically, potatoes first appeared in Norway around 250 years ago, and it’s likely that’s when Norwegian homesteaders started to make lefse in bulk as a tasty carbohydrate. Commercial production of this unique Norwegian cheese is primarily by the company Tine in Vik. Produced in flat wheel shapes that feature a washed orange rind, Ridder cheese is aged for several months before it is marketed. Those are not melt-y strings like pizza, it’s a result of the fermentation process. When baked cheese is sold outside of Norway and the other Scandinavian countries, various names are used to market the cheese. When approved for production by the European AOC (Appellation d'Origine Controlee) the cheese is categorized as a "fermier" or "farmhouse" variety. Ridder is a semi-soft cheese of Norwegian origin. of course , credit was given to the gamelost for the disappearing stone! Friends tied ribbons on the vehicle to make it festive, then pranked them by putting gamelost in the engine compartment. It was invented by Thor Bjørklund in the 1920s, in case you wondered. I could not handle the combination of saw dust texture and urine/locker room smell of this cheese. Your email address will not be published. The cheese produced with only cow's milk is known as Mysost or Primost. Also known as Primost cheese, Mysost is very similar to Gjetost cheese except that Gjetost is made from a combination of goat's milk and cow's milk or strictly goat's milk (Ekta Gjestost). The cheese is made from skimmed milk that is heated and allowed to curdle naturally, which is the reason why Pultost is often referred to as a sour-milk cheese. Lol! Primost is also served as a dessert cheese, and it can be used in numerous cooked dishes. Gammel means old in Norwegian. Well, and the smell. 12065. In either case, when making the cheese, the whey is slowly cooked until the milk sugars are caramelized. your own Pins on Pinterest The word, juustoleipa, which means "bread cheese," is also used. As it is processed, the cheese is flavored with caraway seeds. The cheese is made from skimmed milk that is heated and allowed to curdle naturally, which is the reason why Pultost is often referred to as a sour-milk cheese. Because it is coarse and dense, gamalost is best cut with a hollow blade cheese knife. The Norwegian people learned early from experience to preserve food. Primost cheese is made from cow's milk and has a soft, spreadable texture and a semisweet taste. Food critics call this old cheese from Norway “aromatic.” Notes of ammonia or gym locker are commonly reported by others. Some of the Most Popular Traditional Food in Norway The cheese is very dense and firm. The Swedish word, ostbröd, is another name that is used when marketing baked cheese. Most forms of Gjetost cheese are produced in small blocks. Jarlsberg is excellent when sliced and served in sandwiches or when eaten plain as a snack or appetizer. By Marcy. It is also typically seasoned with caraway, cumin, and cloves, which add a distinctive taste to the otherwise mildly flavored cheese. Nokkelost cheese is a good choice for snacking, for serving as an appetizer, or for use as a topping melted over potatoes and meats. Kefalotiri. When Nokkelost cheese is ready for market, the cheese is formed into wheels or blocks, and then it is usually covered with a bright red paraffin coating. Norwegian Foodstore team. The texture of the cheese ranges from semi-firm to the consistency of stiff cream cheese. You know what the say about payback, especially when the ferries give clever couples freedom from the road! There are approximately 200 regional variations and, as elsewhere, there's a Viking influence on most traditional Norwegian clothing. The most famous cheese in Norway has traditionally been the brunost , or the brown cheese – caramelised whey cheese, quite similar to fudge, made with cow´s milk or goat´s milk. This old cheese from Norway, spelled gamelost, gammelost, or gammalost is no exception. Farmhouse is a term that is commonly applied to any of the different types of European cheeses that are made by traditional cheese making methods and are produced from the raw milk of animals, such as cows, goats, and sheep that are raised on small regional farms, mountain chalet farms, or mountain huts. Every country has something like these little pies – Polish pierogi, Indian samosas, Spanish and Argentinian empanadas – and this is Norway's version, made with Jarlsberg cheese and caraway seeds for that special Norwegian flavour. Baked cheese is a type of specialty cow's milk cheese that is common in Norway and other Scandinavian countries. The quantities of cheese produced from farmhouse methods are small. As the cheese bakes, the sugars in the cheese form a light caramel coating on the outer surface, while the interior remains its natural color. Similar in appearance and flavor to the Dutch cheese, Leiden, Nokkelost Cheese is slightly milder in flavor and softer in texture. Ridder cheese has a creamy, pliable texture and a buttery, sweet, and somewhat nutty flavor. Ost, of course, is cheese. The Swedish cuisine shares a lot of similarities with Norwegian cuisine , Danish cuisine , and Finnish cuisine. Take A Gamble On Gamelost, The Smelly Old Cheese From Norway! 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