To make gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the
curds are separated and pressed into forms. After removal from the forms,
mold is introduced onto the surface of the cheese, either by exposure to the wooden walls of the form that is only used for gamalost, or rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks. The ripening happens from outside inwards, so the center might be lighter than the parts near the exterior. Gamalost production is very labor-intensive, particularly if traditional methods are used. Everything depends on the proper fermentation and maturation. It is not made in sufficient quantity for mass export. As such, it is rare to find the cheese outside Norway. Commercial production has principally been limited to the
Tine facility in
Vik. ==Gamalost Festival==