Gamalostur – Iceland’s Traditional Cheese

Gamalostur is a traditional Icelandic cheese with a formidable character. This unique cheese is celebrated for its pungent aroma and intensely sharp, spicy flavour. Made from skimmed cow’s milk, it is a low-fat, protein-rich food that was a vital part of the Icelandic diet for centuries.

Distinctive Features

Gamalostur presents a firm, dry, and crumbly texture that is unlike most modern cheeses. Its colour ranges from a pale yellow to a deep reddish-brown, depending on its age and specific production methods. The cheese possesses a distinct, powerfully pungent aroma that can be off-putting to the uninitiated but is cherished by aficionados. Its flavour profile is intensely sharp, spicy, and complex, with strong umami and slightly bitter notes.

The cheese is typically formed into large, dense rectangular blocks or smaller loaves. It has a very low moisture content, which contributes to its long shelf life and concentrated taste. There is no rind; the entire block is uniform in its dry, granular consistency. This historic cheese is a testament to traditional preservation techniques in a harsh climate.

Cheese Varieties

Traditional Gamalostur is the only true variety, as its production is strictly tied to historical methods. The cheese is made from skimmed cow’s milk, resulting in its characteristic low fat content. Some modern producers might offer slight variations in aging time, which affects the intensity of its flavour and colour.

Longer aging produces a darker, harder cheese with a more pronounced sharpness and spice. There are no significant regional varieties within Iceland, as its production is a specialized and nearly lost art. The method itself defines Gamalostur, leaving little room for adaptation while maintaining its authentic character.

History and Traditions

Gamalostur, which translates to “old cheese,” has been a staple of Icelandic cuisine since the Viking Age. It was originally developed as a method to preserve skimmed milk through the long, harsh winters. This cheese provided essential protein and nutrients when fresh food was scarce. Its production was a common household skill for centuries.

The tradition of making Gamalostur declined sharply in the 20th century with modernisation and new food imports. It was nearly lost until recent artisanal revival efforts began. The region is also famous for its lamb, skyr, and fresh seafood. Enjoying Gamalostur is a direct connection to Iceland’s culinary past and resilience.

Production Process

The production of Gamalostur begins with skimmed cow’s milk, which is gently heated. A specific culture of bacteria and molds, often from a previous batch, is introduced to curdle the milk. The curds are then drained and pressed into their characteristic block form. This initial cheese is still mild and bland.

The true transformation occurs during the aging process, which can last from several weeks to months. The blocks are stored in a warm, humid environment where specific molds develop on the surface. These molds are periodically brushed and worked into the cheese, encouraging enzymatic activity. This process breaks down proteins and fats, creating the cheese’s powerful flavour, aroma, and dry texture without the need for added salt.

Wine or Beverage Pairings

The strong, pungent character of Gamalostur demands robust beverage pairings. A rich, malty Icelandic beer, such as a traditional Þjóðhátíð beer, can stand up to its intensity. For wine lovers, a full-bodied barley wine or a strong, aged Belgian ale like a Quadrupel provides a sweet counterpoint to the cheese’s sharpness.

Regional non-alcoholic options include dark, strong coffee or even a glass of cold, full-fat milk to coat the palate. The goal is to choose a beverage that can either complement the cheese’s power or provide a contrasting sweetness. International pairings could include a peaty Scotch whisky, which matches the cheese’s rustic, earthy notes.

Suitable Fruit and Vegetables

Gamalostur pairs well with sweet and acidic fruits that can cut through its intensity. Fresh, crisp apple slices or juicy pears offer a refreshing contrast. Tart berries, like lingonberries or crowberries, which are native to Iceland, provide a traditional and complementary acidity.

For vegetables, pickled options are an excellent choice. Pickled cucumbers, red onions, or beets add a vinegary tang that balances the cheese’s richness. Fresh, bitter greens like rocket can also provide a pleasant textural and flavour contrast on an open-faced sandwich.

Suitable Meat and Fish dishes

Gamalostur is traditionally served with dense, dark rye bread and smoked or cured meats. Thinly sliced hangikjöt (Icelandic smoked lamb) is a classic accompaniment. The smoky flavour of the meat complements the earthy, pungent notes of the cheese perfectly.

For fish, it pairs wonderfully with hearty, oily options. Flaked, hot-smoked salmon or trout provides a rich counterpoint. It can also be crumbled over a hearty fish stew to add a deep, umami flavour dimension. The cheese’s intensity means it should be paired with equally robust flavours.

Presentation

Remove Gamalostur from the refrigerator at least 30 minutes before serving. This allows it to come to room temperature, around 18-20°C, which unlocks its full aroma and flavour. Serve it on a simple, rustic wooden board or a slate plate to honour its traditional heritage.

Present the cheese as a whole block or pre-sliced into small, bite-sized cubes or thin shavings. Use a sharp, non-serrated knife for cutting to prevent excessive crumbling. Provide small cheese knives or forks for guests to serve themselves. Arrange it alongside its accompaniments like dark rye bread, berries, and smoked meats for a complete tasting experience.

Recipe Ideas

Gamalostur on Rye with Lingonberry

This open-faced sandwich, or “hlaðborð”, is a classic Icelandic way to enjoy Gamalostur. It highlights the cheese’s traditional pairings in a simple, elegant format. The dense rye bread provides a sturdy base, while the sweet-tart lingonberry jam cuts through the cheese’s intensity. It makes for a perfect hearty snack or a starter for a Nordic-themed meal.

The contrast of textures and flavours is what makes this dish exceptional. The chewiness of the bread, the crumbly dryness of the cheese, and the smooth jam create a satisfying bite. It is incredibly quick to assemble, letting the quality of the ingredients shine. This is authentic Icelandic comfort food at its best.

• 4 slices of dense, dark rye bread (rugbrauð)
• 150g Gamalostur, crumbled or thinly sliced
• 4 tbsp lingonberry jam
• Fresh thyme sprigs for garnish (optional)

1. Lightly toast the slices of rye bread until just firm.
2. Spread a generous layer of lingonberry jam on each slice of toast.
3. Evenly distribute the crumbled or sliced Gamalostur over the jam.
4. Garnish with a small sprig of fresh thyme if desired and serve immediately.

Icelandic Gamalostur and Potato Soup

This hearty soup transforms Gamalostur into a warming, umami-rich main course. It is ideal for cold weather, embodying the resourceful spirit of Icelandic cuisine. The potatoes provide a creamy, neutral base that mellows the cheese’s sharpness while allowing its complex flavour to permeate the dish.

The soup is simple to make but delivers deep, satisfying flavours. It is a fantastic way to introduce Gamalostur to those who might be hesitant about its strong aroma. Topped with crispy bacon and fresh chives, it becomes a complete and comforting meal. This recipe showcases the cheese’s versatility beyond a simple cheese board.

• 1 tbsp butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g starchy potatoes (e.g., Russet), peeled and diced
• 1 litre vegetable stock
• 200g Gamalostur, crumbled
• 120ml whole milk or cream
• Salt and black pepper to taste
• 4 slices smoked bacon, cooked crispy and crumbled (for garnish)
• 2 tbsp fresh chives, chopped (for garnish)

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
2. Add the diced potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
3. Remove the pot from the heat. Use an immersion blender to purée the soup until completely smooth.
4. Return the pot to low heat. Stir in the crumbled Gamalostur until it melts completely into the soup.
5. Stir in the milk or cream and heat through, but do not boil. Season with a little black pepper (salt is likely not needed due to the cheese).
6. Ladle into bowls and garnish with the crumbled bacon and fresh chives before serving.

Similar Cheeses and Alternatives

Finding a direct substitute for Gamalostur is challenging due to its unique production and flavour. Norwegian Gammelost is its closest relative, sharing a similar name, skimmed milk base, and pungent character, though variations exist. Other very hard, aged, and sharp cheeses can provide a different but satisfying experience for those seeking intensity.

An well-aged Italian Pepato or a British cloth-bound cheddar might offer a comparable crumbly texture and sharpness, though they are saltier and fattier. For a similar umami punch, a small amount of crumbled blue cheese like Roquefort or Stilton could be used in cooking, though the flavour profile is distinctly different. The best alternative is to seek out artisanal producers who are reviving this traditional style of cheese.

Gamalostur cheese: Questions and answers