The World's Most Protein-Packed Cheese Is One You've Probably Never Heard Of

If you're looking for high-protein dairy products, cheese isn't a bad option. But there's one Norwegian type that blows the others out of the water — gamalost. This centuries-old farmhouse cheese has a hefty 54 grams of protein per 100 grams, more than double that of Cheddar and 50% more than Parmesan, which is already billed as one of the highest-protein cheeses in standard supermarkets.

The high protein comes from both the ingredients and process: Gamalost uses skimmed milk, leaving more room for protein (the end product is just 1% fat). Then, the milk is soured and heated until curds form, which are then pressed into moulds and simmered in whey. The liquid whey is drained, leaving behind a concentrated mass of casein protein. The cheesemakers inoculate this with a mold called Mucor mucedo, which influences the cheese's taste. And that taste is strong: Imagine an earthy blue cheese with hints of rye (despite its light-brown color, it's related to blue cheese), and with an intense aroma some compare to stinky socks. 

Gamalost has been around for centuries: It may go back to the Viking era or even earlier (around the years 800 to 1050 AD), and it was treasured for its nutritional value and the fact that it could be stored for long periods without going bad. While it wasn't mentioned in writing until the 1700s, traditional stories indicate that it was still a significant part of Norwegian food culture before that. It now has a protected geographical indication (the way Champagne has to come from Champagne, France, or feta cheese in Europe has to be made in certain areas of Greece), so it can only be made in the Vik region of western Norway.

Don't think the high protein content means that gamalost resembles other high-protein dairy like yogurt or cottage cheese. Rather, it's known for a grainy texture and a golden-colored rind. It doesn't really melt well (it's too low in fat), and it doesn't seem to be the kind of cheese that gets worked into recipes in Norway. Rather, it's served more in bready situations.

One way is to serve it on buttered grov brød (a whole-grain bread); typically, this will involve fairly thin shavings because, as mentioned, gamalost is rather intense in smell and flavor. Another classic option is to wrap it up in lefse, a soft potato flatbread that's also a Norwegian specialty. If you want to pair it up with other flavors, it might go onto grainy, crispy knekkebrød or other flatbreads with butter, honey, and/or tangy lingonberry jam. Creamier dairy options like sour cream and cream cheese are sometimes used to mellow out the wallop of flavor the cheese carries. If you're adding it to a cheese platter, you might want to serve it with a strong beer or aquavit, a grain-based liquor that's flavored with caraway, dill, and other herbs or spices — not wine, again, due to the intense flavor.

If you want to find some, you may have to look hard: Even in Norway, gamalost has faded in popularity as younger generations opt for milder flavors. In the USA, you'll have to look for specialty importers like Gourmet Wholesaler or Norwegian-focused Norbites.