The Cheese of the Vikings: A Long Tradition Lives on at a Single Dairy in Norway

Gamalost_frå_VikIn a small town on the Sognefjord, expert cheesemakers are continuing a tradition that’s believed to date back more than a thousand years. The village of Vik, population 3,100, is home to the world’s only dairy producing Gamalost – literally “old cheese.”

A pungent, golden-brown cheese with a crusty texture and a strong flavor, Gamalost is known for its health-promoting characteristics. Made from skimmed cow’s milk with no other ingredients added, Gamalost contains more than 50 percent protein and just 1 percent fat. It also contains chitosan, a substance that has many beneficial properties, including lowering cholesterol. The Vikings, who fueled themselves for their expeditions in part by eating Gamalost, also considered the cheese an aphrodisiac.

Gamalost was once a staple of the Norwegian diet, in large part because it could be stored for long periods of time without refrigeration. But because of the difficult production process, the tradition of making it now lives on only at the TINE dairy in Vik, which produces about 150 to 200 tons of Gamalost per year and has also developed a spreadable version. Norwegian authorities have even granted the brand Gamalost frå Vik special protected status because of its importance as a piece of the country’s cultural heritage.

Although the tradition of making Gamalost is an old one, the name of the cheese comes not from its long history but from the length of the aging process. Traditionally, after the milk had been soured, the curds were heated in copper cauldrons, and then transferred to wooden moulds lined with jute or linen. After a few days the cheese was wrapped in dried marsh grass in preparation for aging. Every other day during the maturation process, the cheese had to be rubbed by hand to faciliate the absorption of the necessary bacteria.

These days, modern dairy production methods have reduced the aging process from an entire summer to 12 to 14 days. Still, the principles of making Gamalost remain the same, with much of the work done by hand to obtain the best quality and aroma.

Its health benefits notwithstanding, Gamalost is not to everyone’s taste. The cheese continues to mature after production, so its strong flavor and aroma intensify over time. Just the mention of Gamalost will cause many people to wrinkle their noses. But served the way the connoisseurs eat it — on a slice of bread with a dollop of jam, honey, clotted cream, or maple syrup — it’s really quite tasty. Some Norwegians even marinade Gamalost in port, sherry, brandy, or aquavit.

If you’re traveling in the Sognefjord region and want to learn more about Gamalost (and maybe even brave a taste), stop by the café at the TINE dairy, just a block or so up the hill from the passenger boat dock in Vik.

Gamalost even has its own festival, which takes place in Vik over several days in late May or early June.

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15 thoughts on “The Cheese of the Vikings: A Long Tradition Lives on at a Single Dairy in Norway”

    1. I hope you get to Vik soon to get some gamalost! It’s definitely a rare commodity outside that small region.

    1. Hi James,

      This blog is unaffiliated with the gamalost dairy in Vik, so you’d have to contact them. http://www.tine.no/om-tine/meieriene/spesialprodukter/tine-meieriet-vik (the page is in Norwegian, but there’s a link to their Facebook page, as well as a phone number and the e-mail address of the dairy manager). However, I seem to recall being told that gamalost doesn’t travel well; it’s not even available in all parts of Norway. Then of course there’s the question of importation laws in Australia.

      Good luck!
      Annika / Real Scandinavia

      1. I find it hard to believe that it doesn’t travel well, considering what I’ve learned in this fascinating article. I’m going to see if our top-notch grocery chain, famous for bringing in foods from all over the world, can get some. Their cheese selection is outstanding, and they might be proud to do it.

  1. I have no idea if it really goes back to Viking times (I don’t think there’s any direct evidence for this), but I do know that it’s well worth a taste!

      1. Annika, there seems to be a contradiction between the idea that the cheese doesn’t travel well yet in the article it states that, “Gamalost was once a staple of the Norwegian diet, in large part because it could be stored for long periods of time without refrigeration.” Those two statements seem at odds, and if this truly was Viking food, it would need to travel well, and be able to keep for long periods without refrigeration. Perhaps the newer process, with shorter aging, makes a big difference. Or is there some other explanation?

        1. You’re right about the apparent contradiction, Ron, but I honestly don’t know. Regarding the “doesn’t travel well” thing, I thought I remembered people at the dairy saying something to that effect and explaining that that was one reason the cheese is so localized. But I could be wrong — it’s a few years since I visited (and since I wrote this article). The statement from the article about it being able to be stored for long periods without refrigeration is confirmed. I don’t know if the newer process has affected anything. From what other commenters say it certainly sounds as though it used to be imported to the US, anyway. But as far as I’m aware, it isn’t currently, but that may be because it’s not produced in great enough amounts.

  2. My father told of a shipment of Gamalost that came in to New York by ship years ago. Upon inspecting it the customs agents determined that the cheese must have gone bad and threw it all out.

    1. So, it travels just fine, until it encounters bureaucratic nonsense.

      Sounds disturbingly plausible, and could resolve the apparent contradiction.

  3. My dad used to buy it in a Norwegian deli in Brooklyn. To call it pungent is being kind. We called it stinky cheese and I would say it makes Limburger smell like French perfume. Our aunt once threw it out thinking it went bad. Dad was from Vesteralen and it was a special treat for him.

  4. Is anyone willing to share the actual recipe including the process? I have made my own cheeses from cows and goats milk for several years. I would like to give this a shot.

  5. My grandfather, the last of the family born in the old country, ate Limburger instead (and once got into trouble for eating it in the house when Grandmother had company.) I have seen it for sale in Chicago once, at the late, great Wikstrom’s Deli in Andersonville. ‘Twas tasty!

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