Traditional cheese

Butter has historically had an important role as a means of payment in Norway, and was therefore considered the most important milk product. However, it's not just fat in milk! After the cream is separated, you are left with skimmed milk. Norwegian cheese makers has therefore developed two very different, matured traditional cheeses that are based on this raw material: gamalost and pultost.

Gamalost must have roots all the way back to the Viking Age. The cheese is not known from other countries, and is produced with a special mold - namely Mucor mucedo. A good gamalost should be light golden brown in color with a juicy and coarse texture. The taste should be sharp, aromatic and appetizing. Feel free to try the cheese in thin slices with a little honey, butter, sour cream or fresh fruit.

Traditional pultost is made from strongly acidified skimmed milk, often seasoned with caraway and often has a loose, grainy curd. However, this has varied, and still varies, depending on who is making the cheese and the tradition in the area. Common to all pultost is a sharp and rich flavor that goes well with wholemeal bread or flatbread, and pairs well with boiled and baked potatoes, sour cream and cured meats! In some areas, the pultost is traditionally processed further into trøgost, also called knaost or kjuke.

In the traditional cheese category, we also find products made from cooked curds and whey, with a round and sweet flavor. You may be familiar with gomme, dravle, songraut, mylse, søst or gubbost? There are many varieties, often with various additions such as cinnamon and cardamom, raisins, syrup, wheat flour, rice grains and semolina.

You can find the fresh traditional cheese, Skjørost, in the Fresh cheese category.