Kamil Perry
Denmark is known for its diverse range of cheeses, from the well-known Danish Blue to the less familiar Rygeost, a smoked cheese that is said to date back to the Viking Age. Danish cheeses are made with milk from a variety of animals, including cows, goats, sheep, and even buffalo. The country's cheese-making traditions and high standards for dairy products make its cheeses worth tasting. Havarti, Danbo, and Danablu are some of the most popular Danish cheeses, but there are many more to discover.
| Characteristics | Values |
|---|---|
| Most popular cheese | Danbo |
| National cheese | Danbo |
| Other popular Danish cheeses | Havarti, Danablu, Mycella, Samsø, Rygeost, Danish Fontina, Tilsit Havarti, Thybo, Vesterhavsost, Fyrmester, Fyrtårnsost, Danish Port Salut |
| Made from | Cow's milk, organic milk |
| Texture | Semi-soft, semi-hard, semi-firm, soft, rindless, smooth, firm, creamy |
| Taste | Mild, slightly sour, salty, sweet, nutty, sour, sharp, strong, luscious, rich, buttery, pungent, piquant, velvety, smoky |
| Colour | Yellowish, pale yellow, straw-coloured, brown-orange, blue-green |
| Production | Made with traditional methods, hand-kneaded, pasteurized |
| Export | Havarti is one of the most important Danish export cheeses |
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What You'll Learn
Danbo, Denmark's national cheese
Danbo is a semi-soft, aged cow's milk cheese from Denmark. It is often referred to as "Denmark's national cheese" and is eaten more than any other cheese in the country. Danbo was awarded Protected Geographical Indication (PGI) status under European Union law in 2017, meaning that it must be produced in Denmark. 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. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danbo is generally categorized for sale according to aging time, with typical variants including mild, medium-aged, aged, and extra-aged cheeses. These are sold under various trade and brand names, including the mild Lillebror, the extra-aged Gamle Ole, and Riberhus by Arla Foods. The taste of Danbo can range from mild to very strong, with a bit of acidity and aromatic notes from the smear-ripening process. It is often eaten on rye bread or stone-age bread and is sometimes topped with avocado and rocket salad.
The history of Danbo cheese dates back to the late 19th century when a young cheesemaker named Rasmus Nielsen received a travel scholarship from the Danish state to study cheesemaking abroad. After travelling for half a year, he returned to Denmark and created Danbo, inspired by foreign techniques. In the early 20th century, Danish immigrants in Brazil also began making Danbo cheese using Brazilian milk, creating a new variation of the traditional Danish cheese.
Today, Danbo remains a beloved part of Danish cuisine and culture, though it has not achieved significant export success outside of Denmark. Its unique taste and smell, often described as reminiscent of smelly feet, may be acquired tastes for those unfamiliar with Danish cheese traditions. Nonetheless, Danbo holds a special place in the hearts and lunch boxes of many Danes, who enjoy it as a staple part of their daily meals.
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Danish Blue and Danablu
Denmark has a rich history of cheese production, with several varieties of cheese being produced in the country. Danish Blue and Danablu are two such varieties that are popular both within and outside Denmark.
Danish Blue
Danish Blue cheese is a semi-soft blue cheese made from cow's milk. It is characterised by distinct blue veins and a light yellow, creamy white, or off-white colour. The cheese has a salty, biting taste and a strong odour. It is usually sold in blocks, drums, or wedges and is often served as a snack or accompaniment for toast, crackers, or biscuits. In Denmark, it is commonly served for breakfast as a topping on bread. Danish Blue cheese is also used as a topping for baked potatoes, steaks, and hamburgers. The cheese is ideal for cooking and can be added to crackers or salads, or served as a dessert cheese with fruit. It pairs well with seared beef, veal, or pork steak, and can be added to soups, pastas, or stews for a creamy consistency. Danish Blue cheese is made using traditional French recipes for making blue mould cheese, with dairy farmers on the island of Funen in Denmark replacing goat's milk with cow's milk to achieve a creamier and richer consistency. It is milder than other blue cheeses like Roquefort and is favoured for being better suited to sensitive palates.
Danablu
Danablu, also known as Danish Blue, is a blue-veined cheese made from cow's milk. It is produced on the tiny Danish island of Bornholm in the Baltic Sea between Zealand and the southern coast of Sweden. The cheese is unique to Bornholm and is made with milk from the island's dairy cooperatives. It is a rindless, semi-soft cheese with a distinct sweet and savoury flavour and salty, smoky, cherry notes. Danablu is one of only three Danish cheeses that are PGI-marked by the EU, meaning that it can only be produced in Denmark from Danish milk at approved dairies.
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Havarti, including Cream Havarti
Havarti is one of the most famous cheeses from Denmark. It is a semi-soft cow's milk cheese created in the mid-1800s by Hanne Nielson, a Danish woman who travelled around Europe to learn cheesemaking techniques. It is similar to a cheddar in that its taste can be mild, but the longer it is stored, the stronger it gets. It pairs well with apples, honey, pickled vegetables and red wine.
Havarti was traditionally a smear-rind cheese, but modern Havarti is rindless, smooth and slightly bright-surfaced with a cream to yellow colour. It has very small and irregular openings, known as "eyes", distributed throughout. It has a buttery aroma and a tangy, creamy-smooth flavour. The stronger varieties can be sharper and nuttier, similar to Swiss cheese.
There are two types of Havarti: the original, made with whole pasteurised cow's milk, and Cream Havarti (or "Flødehavarti" in Danish) , which has
Both types of Havarti are table cheeses that can be sliced, grilled, or melted and served with fruit and wine. Smoked Havarti is another variety.
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Rygeost, or smoked cheese
Denmark has a rich history of cheese production, with varieties like Samsø, Danbo, Danablu, Danish Blue, and Havarti. However, one variety stands out as a "real one-off": Rygeost, or smoked cheese.
Rygeost is a traditional Danish cheese with a unique production method and a distinct flavour. It is believed to have originated on the island of Funen (also known as Fyn) in Denmark, with some speculating that its history may even date back to the Viking Age. By the 1800s, it was common to produce and smoke a sour milk cheese on this island, particularly in its northern area. Today, only a handful of dairies in Funen continue to produce Rygeost, but it remains commercially available in grocery stores, farm shops, and specialty shops. Many families in Denmark also make their own versions for personal consumption.
Rygeost is a white, soft, and spreadable cheese made from whole milk and rennet. Its production involves heating and mixing milk, buttermilk, and double cream, and then adding rennet to the mixture. This mixture is left to thicken at room temperature for about 24 hours. After this, the semi-solid mixture is cut into small cubes to release the whey, and the curds are strained and left to drain for another 36-48 hours. The resulting cheese is then smoked for about 60 seconds using straw (oat, wheat, or rye) or nettles, giving it a unique flavour. The smoking process is crucial to the taste of Rygeost, and the original recipe calls for freshly harvested oat or wheat straw as the smoking fuel.
The flavour of Rygeost is described as mildly tangy with a delicate smoky note. It is often spread on dense rye bread and topped with sliced radishes and chives, and sometimes caraway seeds. It can also be used as a dip or mixed with mayonnaise. Rygeost is typically consumed during the summer months and is a beloved part of Danish cuisine, with its roots tracing back to traditional farming practices.
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Samsø, a versatile cheese
Samsø is a versatile cheese from Denmark that can be eaten in a variety of ways. It is a popular choice for bread and salty biscuits but can also be used as a processed cheese on pizza, in gratins, and for hot sandwiches. With its versatility, Samsø cheese adds a delicious touch to various dishes, making it a favourite among Danes.
When it comes to cheese, Denmark has a lot to offer, and Samsø is a testament to that. This Danish cheese is known for its adaptability and is widely used in local cuisine. While it is excellent on its own with bread or biscuits, its ability to melt makes it perfect for gratins, pizzas, and hot sandwiches. Its versatility in both cold and hot dishes sets it apart from other cheeses, making it a staple in Danish kitchens.
Samsø is a crowd-pleaser, appealing to a wide range of palates. It has a mild flavour that complements the saltiness of biscuits and the sweetness of bread without being overpowering. This quality also makes it a perfect base for other ingredients, allowing the flavours of herbs, spices, and meats to shine through. Its mildness makes it a versatile ingredient that can be used in a multitude of recipes.
In addition to its taste and adaptability, Samsø has a pleasing texture. It is a semi-soft cheese, making it easy to slice and melt. Its texture is similar to other popular Danish cheeses, such as Havarti, which is known for its melt-in-the-mouth quality. The smooth, creamy consistency of Samsø contributes to its popularity, especially among children, who enjoy its gentle flavour and mouthfeel.
Overall, Samsø is a versatile cheese that reflects the rich tradition of Danish cheese-making. Its mild flavour, smooth texture, and melting properties make it a favourite for both quick snacks and elaborate meals. Samsø truly showcases the Danes' expertise in crafting delicious and adaptable cheeses that can suit any occasion or dish.
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Frequently asked questions
Danbo, also known as "Denmark's national cheese", is a popular cow's milk cheese in Denmark. Other popular Danish cheeses include Samsø, Danish Blue, Danablu, Havarti, and Rygeost.
Rygeost, or "smoked cheese", is a semi-hard cheese made from cow's milk with a mild, smoky taste. It is the only cheese in Denmark that has not been inspired by foreign flavours and is said to have originated in the Viking Age.
Havarti is a soft and mild cheese that is said to melt on the tongue. It is one of the most important Danish export cheeses and comes in several varieties, including Cream Havarti, Danish Tilsit, and Havarti with Dill.
