Gammelost (or Gammalost, or Gamalost) is Norwegian “Oldcheese”. (Not “old cheese”, but “Oldcheese”.) There are two main traditions of making Gammelost. The first, and simplest, is to allow skimmed milk to sour in a wooden bucket. The milk is then heated until the curds separate from the whey. The curds are collected in a cheese cloth and pressed in a form to rid them of all of the watery whey. The cheese is then left in a warm room to ferment, and regularly rubbed in with French brandy. When it begins to smell, the cheese is allowed to mature in a bucket of straw stored in the cellar.
The second recipe sounds a little more hygenic. When the curds have been pressed of all the whey, they are boiled in the whey until this begins to thicken. Then the cheese is removed and left for a day or so in the air, being turned frequently. Then it is boiled in beer until this begins to thicken in the same way that the whey did. The cheese is removed, allowed to cool and allowed to mature in a bucket of straw, again in the cellar.
Gammelost must not be eaten before it is a year old. It is medium- to dark brown in colour, granular in texture, and smells just like you’d think year-old cheese would smell.
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I will make an end of my dinner; there's pippins and cheese to come. — William Shakespeare.