Western Norway · Norway
Gammelost.
Gammelost hits you with aggressive ammonia and vinegar notes that cut through its semi-hard crumb like a blade—this is a cheese that doesn't whisper. Made from skimmed sour milk, it's lean and penetrating, with an earthy funk that builds on the palate and lingers with sharp, almost austere intensity. The aroma alone announces its arrival; the taste demands attention.
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The story
How it's made.
Why it tastes that way.
Gammelost is one of Norway's oldest cheeses, with records going back to Viking-age Scandinavia. It is made from skimmed sour milk with virtually no fat, which contributes to its extremely pungent character.
Viking warriors reportedly ate it as a source of protein and energy. Traditional production is centered around Vik in Sogn.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- natural
- Age
- 1–4 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Gammelost's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Gammelost.
27 pairings across 10 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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