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Gammelost
Sogn og Fjordane — Mother recipe · en it
Gammelost is a traditional Norwegian cheese known for its crunchy texture and intense flavor, perfect for a mushroom soup.
📷 Quick fix — CC BY 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 500g of Gammelost
- 200g of porcini mushrooms
- 2 onions
- 2 cloves of garlic
- 200ml of beef broth
- 200ml of milk
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 sage leaves
- 2 parsley leaves
- 200g of potatoes
- 200g of carrots
Method
- Slice the porcini mushrooms, onions, and garlic.
- In a pan, sauté the garlic and onions in a bit of oil.
- Add the mushrooms and sauté for 5-7 minutes.
- Add the cubed potatoes and carrots, and cook for 5 minutes.
- Pour in the beef broth, milk, pepper, and salt, and let it boil for 10 minutes.
- Add the Gammelost in pieces and the sage and parsley leaves.
- Stir well and let it boil for 2-3 minutes, until the cheese melts completely.
- Serve hot.
The story
Gammelost was first produced in the 1500s in Sogn og Fjordane, a region in Norway, where it was used to preserve livestock products.
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