Gammelost
Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.
Ingredients:
Skimmed Milk
Lactic Adic starter
Penicillium roqueforti
Mucor racemosus
There are two methods of producing this cheese
Procedure ONE: - The Hardanger method
Add about 0.5 % of lactic starterto skim milk and souring for a day or two at 19°C 66°F.
Warm slowly to145°F ( 63°C ).
After about 30 minutes place curd in cloth bags and press heavily.
After pressing remove from the bags, brake up the curds and place in cloth lined moulds.
Place moulds in a pot of boiling whey for 3 ½ hours. Make sure the whey covers the cheese.
Remove molds from whey amd drain at room temperature overnight.
The next day remove the cheese from the molds and air dry for a day or two.
Pierced the cheeses with a themometer probe and pour in Penicillium roqueforti.
Place cheese in an aging area at 50 to 55°F (10-13°C) and a relative humidity of 90%.
A Mucor racemosus, which is propagated by hand rubbing the surface with mycelium from older cheeses, develops on the surface of the cheese. The cheese is inverted daily or at least every other day, and rubbed or cleaned if necessary. The curing period is about 4 week or somewhat longer.
Procedure TWO: - The Sogn Method
Add 1.5 to 2 % of starter to the skim milk, and let it sour at a temperature of 72-75°F (22-24°C).
After two days, the milk may be transferred to the cheese vat where souring is completed at a temperature of 77°F (25°C) .
When the milk has reached the desired stage of souring (a later stage than in the Hardanger method), it is heated slowly to the boiling point.
The whey is removed, and the curd is heated to about 195°F (90°C), then placed in moulds to drain.
The moluds are covered with cloths and kept in a warm place.
After the whey has drained, the curd is removed from the moulds, crumbled fine, inoculated with mold M.racemosus, and repressed.
The next day the cheeses are removed from the moulds, dried in a warm place for 4 or 5 days, and then taken to the curing room. The curing process is the same as in the Hardanger method.
NOTE:
In both methods, after the cheese is partly cured, it may be put in chests lined with straw that has been treated with heated juniper extract.
The yield of cure cheese is between 4 -5 1/2 pounds per 100 pounds of milk or 4.5 to5 kg 100 kg of milk.