Denmark Archives | Cheese Atlas

Danbo

Cheese Atlas — Sat, 16 Jul 2022 07:16:46 +0000

Caraway seeds are a common flavour additive to cheese in Denmark. And caraway cheeses don’t get much better than Danbo.

Where does Danbo come from?

Danbo is a pressed uncooked, aged cheese made from cow’s milk near Vejle, Denmark. Actually, it is one of Denmark’s most popular cheeses. When caraway seeds are added to the cheese, it is known as “King Christian” cheese, named after King Christian IX, who ruled Denmark during the late 19th and early 20th centuries.

How is Danbo made?

This popular Danish cheese is made in a square shape and is matured for a minimum of four weeks. During maturation, the cheesemaker regularly washes the rind of the cheese to develop a distinct aroma.

Overall, the cheese’s flavour ranges from mild to slightly acidic, with buttery and nutty notes. Some local cheesemakers mature their cheese for up to 12 months. At this age, the aroma becomes much more robust, as does the flavour.

How to serve Danbo

While Danbo can be served as a table cheese, the locals most often slice it and enjoy it with crackers or in a rye sandwich with radish and red onions.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Danbo appeared first on Cheese Atlas.

Samsø: The Danish Emmentaler Cheese

Cheese Atlas — Sat, 16 Jul 2022 07:05:42 +0000

There is so much more to Danish cheeses than Havarti. Read on to discover Samsø, a hidden gem from one of Denmark’s most picturesque islands.

Wedge of Samsø – Ost & Ko

Where does Samsø come from?

Samsø is a cow’s milk cheese that gets its name from the island of Samsø. It dates back to the late 19th century when the king of Denmark invited Swiss cheesemakers to teach farmers and locals the art of cheesemaking. After successfully making a cheese similar for Emmentaler, the Danish named it Samsø.

How is Samsø made?

This pasteurised cow’s milk pressed cooked cheese comes in large wheels similar to the Swiss cheese. Unsurprisingly, it also has an elastic texture with a spattering of tiny eyes throughout its paste. Most wheels have a gorgeous golden natural rind and a bright yellow interior.

How to serve Samsø

When young, Samsø is mild and nutty with some sweet and sour notes. As the cheese ages beyond 3 months, its flavour develops to become a bit more robust and sweet.

You can enjoy Samsø fresh as chunks or slices in a sandwich. However, just like Emmentaler, it really excels when melted in hearty dishes, or a grilled cheese sandwich.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Samsø: The Danish Emmentaler Cheese appeared first on Cheese Atlas.

Havarti

Cheese Atlas — Sat, 16 Jul 2022 06:54:33 +0000

Danish cheeses don’t get much more famous than Havarti. Read on to learn about the history of this “holey” cheese from Denmark.

Where does Havarti come from?

Native to Denmark, Havarti was invented in the mid-1800’s by Hanne Nielsen, who named it after her farm, Havartigaard. This pressed uncooked cow’s milk cheese quickly rose to prominence and became a staple in Danish cuisine.

How is Havarti made?

In order to make Havarti, Danish cheesemakers pasteurise raw cow’s milk and add the required cultures. Once the milk has coagulated into curds, they drain the whey and transfer the curds into moulds. Then, they press the newly formed cheese in the moulds and let them cool before brining.

Overall, Havarti can spend from a few months to a year in the maturation rooms before it is ready to be enjoyed.

How to serve Havarti

Renowned for its springy texture and subtle sweet and acidic flavour, Havarti is balanced and mild enough to suit most palates. As the cheese matures, its flavour develops to become slightly spicier with notes of hazelnut.

Overall, Havarti is a really versatile cheese. Since it was designed to be sliced, it is only natural that the locals love to eat it in sandwiches. Moreover, it pairs well with red apples, honey, pickled vegetables and a glass of red wine.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Havarti appeared first on Cheese Atlas.