Salads & starters
Gammel ost (aged fermented cheese)
A long-aged fermented cheese with a firm texture and a very strong flavour, typical of Norway. It is eaten in thin slices, with bread and sometimes with coffee.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Heat the milk to 30 °C and add the lactic starter cultures, then let it rest for 30 minutes.
- Add the diluted rennet and let it set for 45 minutes without moving it.
- Cut the curd, drain it in cheesecloth and press it for 12 hours.
- Lightly salt the cheese and place it somewhere cool at 12 °C.
- Turn the cheese every day for 3 weeks so it ages evenly.
- Serve in thin slices once the rind has formed well and the paste is supple.
Variations and tips
Short version. Age for only 1 week for a milder flavour.
More ideas
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Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Original Ecomely recipe.