Swedish and Norwegian Cheese. 
335 
ncter in fatty matter, and poorer in casein and milk-sugar, and 
probably resemble much more closely in composition the pecu- 
liar Swedish cheese analysed by me. 
It thus appears that this product is obtained by evaporation of 
whey comparatively rich in butter. It is not a very palatable, 
but is unquestionably a concentrated article of food, which is 
usefully employed in Sweden for supplying in some measure the 
wants of the poorer classes. 
In connection with this subject, I may mention that in Norway 
a peculiar kind of skim-milk cheese is made from goats'-milk. 
Some years ago the late Dr. Rosing, of Christiania, sent me a 
Norwegian cheese, which is much relished in Norway, and 
known there under the name of Gamelost. This cheese, I am 
informed, is made from very poor skim-milk, and has to be kept 
for a long period before it is considered to be fit for consump- 
tion. The specimen presented to me by Dr. Rosing was con- 
sidered one of choice quality. It had a brownish colour like 
dark-yellow bees'-wax, and an unctuous texture, which allowed 
its being spread with a knife on bread and butter, the form in 
which it is usually consumed in Norway. Thus spread, a little 
of this cheese goes a long way, for it has a most penetrating 
pungent smell and rotten cheese taste, and cannot therefore be 
partaken of in the same way in which cheese of ordinary quality 
is usually consumed. 
A portion of this cheese submitted to analysis gave the follow- 
ing results : — 
Composition of Norwegian SJcim-milJc Cheese called Gamelost. 
Water 42-44 
Fatty matter (butter) 3-36 
*Casein (curd) 42'12 
Milk-sugar, and extractive matter 9"85 
Mineral matter (ash), containing only traces of common salt 2*22 
100-00 
♦Containing nitrogen 6-74 
This Norwegian cheese, notwithstanding its unctuous appear- 
ance conveying the impression of its being rich in butter, it will 
be seen is extremely poor in fatty matter, and, notwithstanding 
its strongly saline taste, contains merely traces of common salt. 
Further examination proved the saline taste to be due to ammo- 
niacal compounds Avith peculiar fatty acids, produced during the 
ripening process of the cheese. Like sal-ammoniac these com- 
pounds have a strongly saline and pungent taste. A red-coloured 
litmus-paper held in a moist state at some distance over the 
cheese rapidly turned blue, showing that the cheese emitted 
ammoniacal vapours, which, it may be observed, are freely given 
