By Siam 
Have you ever been at a fancy dinner party, nibbling on a beautiful cheese board, when someone drops a conversational bomb that makes you pause mid-bite? Something like, “This is nice, but have you ever tried the cheese that’s made with actual bird droppings?”
That, my curious friend, is your introduction to the world of Grouse cheese, or as it’s known in its native Norway, Gamelost. It sounds like something from a Viking legend or an extreme food challenge, but it’s a real, traditional food with a story as bold as its flavor. Let’s unravel the mystery of this fascinating cheese together.
First things first, let’s clear something up. While the nickname “Grouse cheese” has stuck, it’s a bit of a misnomer. Traditional Gamelost (which literally translates to “old cheese”) isn’t made from grouse. Instead, it’s a cow’s milk cheese that’s historically ripened using a very unique method involving the hay from the nests of the ptarmigan, a bird in the grouse family.
The process is a masterpiece of rustic, Arctic ingenuity:
- Farmers would make a low-fat, curdled cheese from soured skimmed milk.
- This dense, white cheese was then placed in a wooden container lined with straw.
- The critical step: that straw often included hay from ptarmigan nests, which contained the birds’ droppings.
- The cheese was left to age for several weeks, sometimes even months.
The naturally occurring molds and bacteria from the hay and droppings would work their magic, breaking down the cheese from the outside in. This created its characteristic brown, sticky rind and intensely pungent interior. Modern commercial production, like the kind from the famous Vinmonopolet factory, uses controlled cultures to replicate this effect more hygienically, but the spirit of the old ways remains.
This is the million-dollar question, right? I’ll be straight with you: this is not a cheese for the faint of heart or for those who think American cheese is “sharp.”
People describe the flavor as intensely sharp, tangy, and barnyardy. It has a powerful, ammonia-like aroma that can fill a room—think of the strongest blue cheese you’ve ever encountered, and then turn the dial up a few notches. The texture is dry, crumbly, and slightly grainy, much like a very mature feta.
But here’s the surprising part: for all its power, many enthusiasts say the flavor finish is surprisingly clean and slightly sweet. It’s an acquired taste, for sure, but one that’s deeply cherished in Norway as a part of their culinary heritage.
Okay, so you’re feeling brave and you’ve tracked down a piece of Gamelost. How do you eat this stuff? You don’t just unwrap it and take a big bite. Here’s how to do it right:
- Pair it Powerfully: The strong flavor needs strong companions. Norwegians traditionally eat it for breakfast with a thick, dark, sweet rye bread (rugbrød), butter, and a strong cup of black coffee. The sweetness and earthiness of the bread balance the cheese’s sharpness perfectly.
- Try it with Fruit: A dollop of tart lingonberry or sweet fig jam on a cracker with a tiny piece of Grouse cheese can be a revelation. The fruit’s acidity and sugar cut through the intensity beautifully.
- Slice it Thinly: This is a “less is more” situation. Shave off a paper-thin slice to let the flavor bloom without overwhelming your palate.
- The Beverage Match: Forget wine. The traditional and best pairing is a good, cold Norwegian beer or a glass of akevitt, a Scandinavian spirit. The crisp, cold beer cleanses the palate, while the caraway notes in the akevitt complement the cheese’s earthy flavors.
To write off Grouse cheese as just a “weird food” is to miss the point entirely. Its story is woven into the history of Norwegian farming. In the harsh, isolated mountain farms (seters), nothing could be wasted. Skimmed milk, a byproduct of butter-making, was turned into a protein-rich cheese that could be preserved for months without refrigeration.
The method using ptarmigan hay wasn’t about being gross; it was about using what the land provided. The wild molds present were the only “starter cultures” available. This cheese is a testament to human resourcefulness and a direct, edible link to a not-so-distant past.
Today, authentic Gamelost is a protected traditional specialty. It’s not mass-produced. The primary producer, Tine, makes it in small batches, and it’s considered a seasonal specialty, often available around Christmas. It’s a cheese for connoisseurs, historians, and the fiercely proud.
While it may never be a global superstar like Brie or Cheddar, its future is secure as a cherished piece of living history. It represents a growing appetite for authentic, story-driven foods that connect us to different places and traditions.
So, there you have it. Grouse cheese isn’t just a shock-value delicacy; it’s a story of survival, tradition, and Arctic ingenuity packed into a pungent, crumbly brown block.
Your 3-Step Action Plan to Conquer Grouse Cheese:
- Seek it Out: Check specialized cheese shops or online importers that focus on Scandinavian foods.
- Prepare Properly: Arm yourself with dark rye bread, butter, jam, and a cold beer.
- Embrace the Experience: Approach it with an open mind and respect for its history. Take a small bite, and let the complex flavors sit on your palate.
Have you ever tried Grouse cheese or another traditional fermented food? What was your experience like? I’d love to hear your stories—the good, the bad, and the powerfully aromatic! Share your thoughts in the comments below.
Q: Is Grouse cheese safe to eat?
A: Yes, commercially produced Gamelost (like from Tine) is perfectly safe. It’s made with controlled bacterial cultures in a modern facility, replicating the traditional process without the unpredictability of wild harvests.
Q: Where can I buy Grouse cheese outside of Norway?
A: It can be very tricky to find. Your best bet is online retailers that specialize in importing Scandinavian foods or very well-stocked specialty cheese shops in major cities.
Q: Does it really contain bird droppings?
A: Traditional, historical methods did use hay containing ptarmigan droppings to introduce the ripening molds. However, modern commercial production does not use this method. It uses lab-controlled cultures to achieve the same flavor profile safely and consistently.
Q: What’s the difference between Gamelost and Gamalost?
A: It’s the same cheese! Gamelost is the Danish/Norwegian Bokmål spelling, while Gamalost is the Nynorsk spelling. You will see both used.
Q: Are there any cheeses similar to it?
A: In terms of intensity and historical preservation methods, it shares some DNA with very old, pungent cheeses like Swiss Schabziger or certain extremely aged Italian cheeses. However, its specific flavor profile is quite unique.
Q: How should I store it?
A: Keep it wrapped in parchment or wax paper inside an airtight container in the refrigerator. This will contain the aroma and prevent it from drying out or transferring its smell to other foods.
Q: Why is it so expensive?
A: It’s a niche product made in small batches using a lengthy, specialized process. The limited production and import costs for those outside Scandinavia drive the price up.