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Danablu, often marketed under the trademark Danish Blue Cheese within North America, [1] is a strong, blue-veined cheese. [2] This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind.
Molbo is a Danish cow's milk cheese made in the region of Mols. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and, like Edam, is covered in a red wax coating. Made from cow milk, Molbo cheese is semi-hard in texture. [1]
The first large-scale production of the cheese was established at Midtsjællands Herregårdsmejeri in the early 1940s. It was one of the most popular Danish cheeses in the 1960s but then almost disappeared. Production of Esrom cheese has been revived by a number of dairy companies in more recent years. [1]
Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.
Danbo is a semi-soft, aged cow's milk cheese from Denmark.It was awarded (PGI) status under European Union law in 2017. [1]The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg (13 or 20 lb), coated with a bacterial culture.
Fynbo is a semi-hard Danish cheese named after the inhabitants of the island of Fyn. [1] [2]Fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. [8] Danish production began in 1921. [10] In 1952, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 1800s. [11] Among other cheeses, Nielsen created a Tilsit cheese with cumin for King ...