The authentic Gamalost, probably the oldest and certainly the most original cheese of Norway, is in danger of disappearing. Similar to grey cheese, this sour-milk–curdled cheese is produced using different fermentation methods. These exceptional cheeses are presented by Peter Friedrich Schornik, who teaches cheesemaking and milk processing at the Sogn Jord- og Hagebruksskule (agricultural school). In the small school dairy, he produces traditional cheeses such as brown cheese (Brimost), grey cheese (Gamalost), and unsalted semi-hard cheese (usalted Kvitost). All versions of Gamalost are tasted, from fresh cheese to various refined varieties and the popular Pultost with caraway seeds. For “dessert,” Brunost is served.
With Peter Friedrich Schornik (N)
Participation fee: €20.00 / €15.00 for members of Slow Food, ONAF, SKV, HGV, TV
Simultaneous interpretation provided – easy to understand also for amateurs.
Duration: approx. 45 minutes
Registration & information: Karin Huber, laboratorio@kaesefestival.com / tel. +39 335 7036533 or online at ahrntal.com