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Cheese from Vik, Sogn, Norway
Skim milk is soured with lactic bacteria for one to two days, heated, and the curd is milled, moulded and cooked again in hot whey for 2–3 hours. The cheeses are sprayed with Mucor mucedo mould, which is stroked down into them as it grows, and ripen 2–3 weeks into a hard, brown, almost fat-free and unsalted cheese. Made in 6 steps over 15 days – 23 days. The longest step, ripen and stroke the mould inward, takes 14–21 days (Mattilsynet 2006) and runs at 10–13 °C (Sanders G.P. 1953). Lactic acid bacteria and Mucor mucedo do most of the fermenting.
| Main step | 14–21 daysSet[gamalost-forskrift] | Ripen and stroke the mould inward |
|---|---|---|
| Temperature | 10–13 °CReported[usda-hb54] | Ripen and stroke the mould inward |
| Skimmed cow milk[gamalost-forskrift] |
| Culture of lactic acid bacteria[gamalost-forskrift] |
| Mould culture (Mucor mucedo) · Sprayed on as a suspension[gamalost-forskrift] |
| No salt and no additives[gamalost-forskrift] |
| Starter: lactic acid bacteria culture; Mucor mucedo mould |
Total time across the recorded steps: 15 days – 23 days
What changes: Lactic bacteria sour the skimmed milk over one to two days
Output: sour skim milk.
Microbes at work in this step
lactic bacteria sour the skim milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gamalost is an acid-curd cheese cooked twice, first as soured milk and then in its moulds in hot whey. It is ripened by Mucor mould that is stroked down into the cheese by hand, and it has no salt.
The curd is heated twice, once before separation and again for 2–3 hours in hot whey, before the mould is applied.
Every number is labelled with how it is known. How this atlas is made
The regulation names Bishop J.E. Gunnerus, who described gamalost in 1774 and already knew a Sogn and a Hardanger method. Summer farms made most of it, and butter and gamalost were their main goods for sale. The Vik dairy opened in 1897 and has been the only Norwegian maker since 1991; a decanter method was developed in the 1970s.
