Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration.

[3][4] 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.

Commercial production has principally been limited to the Tine facility in Vik.

[6] Gamalost Festival (Gamalostfestivalen) is an annual event held in Vik in Sogn at the beginning of summer every year.