Kamil Perry
Denmark is known for its dairy-rich diet, with cheese being considered a staple. Danish cheese-making traditions date back to the Viking era, and the country's fertile land and temperate climate make it ideal for dairy production. Danish cheeses are often used in traditional open-faced sandwiches called smørrebrød, which usually consist of a piece of buttered rye bread topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. One variety of cheese used in these sandwiches is Danbo, which is the most produced and consumed cheese in Denmark. It is a light yellow, semi-soft cheese made from pasteurized cow's milk with a smear-ripened and washed rind. Other popular Danish cheeses include Havarti, Fontina, and Blåskimmel (Blue Cheese).
| Characteristics | Values |
|---|---|
| Common Danish Cheeses | Havarti, Danbo, Blåskimmel (Blue Cheese), Gammel Knas, Havgus, Fontina, Dana Blu, Esrom, Tilsit Havarti |
| Common Toppings on Danish Open-Faced Sandwiches (Smørrebrød) | Pickled Herring, Cucumber, Tomato, Boiled Eggs, Pork Liver-Paste, Cured or Processed Meat, Smoked Fish, Mackerel in Tomato Sauce, Pickled Cucumber, Red Onion, Mayonnaise, Italian Salad, Remoulade, Salads, Fruit |
| Bread Used | Buttered Rye Bread (rugbrød), Franskbrød (French Bread), White Bread |
| Cheese Characteristics | Semi-soft, Luscious, Rich, Velvety, Melt-in-the-mouth, Rindless, Salty, Smoky, Sweet and Savory, Pungent, Buttery-rich, Fruity, Spicy, Melting Cheese |
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What You'll Learn
- Danbo: Denmark's most consumed cheese, with a pungent aroma and buttery-rich flavour
- Havarti: a mild Danish cheese, similar to Gouda
- Fontina: a salty/nutty cheese, available in supermarkets
- Blåskimmel: a blue cheese, with a distinct sweet and savoury flavour
- Esrom: a Trappist-style cheese with PGI status, made from cow's milk
Danbo: Denmark's most consumed cheese, with a pungent aroma and buttery-rich flavour
Denmark has a rich history of cheese-making, with cheese considered a staple in the Danish diet. Danish cheese-making traditions date back to the Viking era, with the country's fertile pastoral land and temperate climate making it an ideal dairy producer. One of the most popular cheeses in Denmark is Danbo, a semi-soft, light yellow cheese made from pasteurized cow's milk. It is known for its pungent aroma and buttery-rich flavour, which becomes spicier with aging. Danbo is the most produced and consumed cheese in Denmark and has Protected Geographical Indication (PGI) status, meaning it can only be made in Denmark to specific Danish standards.
Danbo is a versatile cheese that can be enjoyed in a variety of ways. It is commonly eaten for breakfast, sliced or spread on bread. In Copenhagen, it is often served on a bun, with the intensity ranging from mild to very strong. Danbo is also a popular choice for the traditional Danish open-faced sandwich, smørrebrød, which usually consists of a piece of buttered rye bread topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. The bread used for smørrebrød is typically a dense, dark brown rye bread, although some toppings are served on lighter, crusty wheat bread.
The toppings for smørrebrød vary widely and can include a variety of cheeses, such as Danbo. Traditional toppings include thinly sliced cheese, pickled herring, sliced cucumber, tomato, boiled eggs, pork liver paste, cured or processed meats, and smoked fish like salmon or mackerel. More festive meals may include multiple courses, starting with fish toppings like herring or shrimp, followed by cold cuts and salads, and finally cheese with bread or crackers and fruit. One example of a smørrebrød with cheese is Stjerneskud, which features a base of buttered white bread, steamed white fish, and fried, battered plaice, topped with shrimp, mayonnaise, red caviar, and a lemon slice.
Danbo is a uniquely Danish cheese and is difficult to find outside of Denmark. Its strong aroma and flavour make it a distinctive and memorable part of Danish cuisine. While it may be an acquired taste for some, Danbo's popularity in Denmark showcases its importance as a staple food and its ability to complement a variety of dishes, from simple breakfast buns to elaborate open-faced sandwiches.
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Havarti: a mild Danish cheese, similar to Gouda
Havarti is a mild, buttery Danish cheese, similar to Gouda, that is often used in sandwiches. It is one of the most well-known Danish cheeses, alongside fontina and Dana Blu. This cheese is made from pasteurized cow's milk and is slightly milder than its German counterpart, Tilsit, which was created in East Prussia when Dutch settlers tried to recreate Gouda. Havarti has a more intense flavour and aroma than Tilsit.
The Danish diet is dairy-rich, and cheese is considered a staple, often sliced and layered on smørrebrød or open sandwiches. Smørrebrød is a traditional open-faced sandwich in the cuisines of Denmark, Norway, and Sweden, consisting of a piece of buttered rye bread (usually sourdough) topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
There are hundreds of combinations and varieties of smørrebrød, and cheese is a common topping. Some traditional examples include Dyrlægens natmad, which consists of a layer of liver pâté, a slice of salt beef, and a slice of meat aspic on a piece of dark rye bread. Another example is Stjerneskud, which consists of buttered white bread, steamed white fish, and fried, battered plaice, topped with shrimp, mayonnaise, red caviar, and a lemon slice.
In addition to Havarti, other common Danish cheeses are Danbo, the most consumed cheese in Denmark, and Blåskimmel (blue cheese). Danbo is a semi-soft, light yellow cheese made from pasteurized cow's milk, with a smear-ripened and washed rind. It is often described as moist, acidic, and pungent.
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Fontina: a salty/nutty cheese, available in supermarkets
Fontina is a salty and nutty cheese that is commonly used in Denmark. Danish cheese-making traditions date back to the Viking era, and the country's fertile pastoral land and temperate climate make it an ideal producer of dairy products. Danish cheese production flourished in the 20th century, and Denmark became known for a number of cheeses, including fontina.
Fontina is a semi-soft cheese with a washed rind and a pungent aroma. It has a buttery-rich and fruity flavor that becomes spicier with aging. Fontina is a terrific melting cheese and is commonly used in sandwiches in Denmark.
Fontina is often used in traditional open-faced sandwiches called smørrebrød, which usually consist of a piece of buttered rye bread topped with commercial or homemade cold cuts, pieces of meat or fish, cheese, or spreads, and garnishes. The bread used for smørrebrød is typically dense, dark brown rye bread, although some toppings are served on lighter, crusty wheat bread.
Fontina is a versatile cheese that can be used in a variety of sandwiches. It pairs well with cured or processed meats, such as pork liver-paste or medister sausage, as well as smoked fish such as salmon or mackerel. Fontina can also be used in combination with other cheeses, such as liver pâté or meat aspic, to create a more complex flavor profile.
Fontina is available in supermarkets, although it may be labeled as Havgus or Danish Fontina. It is a great option for those looking to add a nutty and salty flavor to their sandwiches, and its melting properties make it ideal for grilled cheese sandwiches or panini.
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Blåskimmel: a blue cheese, with a distinct sweet and savoury flavour
Denmark has a rich history of cheese-making, with traditions stretching back to the Viking era. Danish cheese production flourished in the 20th century, and the country became known for a number of cheeses, including Havarti, Fontina, and Dana Blu. One of the most popular Danish cheeses is Blåskimmel, a blue cheese with a distinct sweet and savoury flavour.
Blåskimmel is an organic cow's milk cheese produced on the tiny Danish island of Bornholm in the Baltic Sea. 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 creamy texture that melts in the mouth. The blue-green veins of the cheese give it a distinctive appearance, and its flavour and aroma evoke sweet cream, buttery corn, and fresh hay.
Blåskimmel is a versatile cheese that can be enjoyed in a variety of dishes. It is often used in open sandwiches, such as the traditional Danish smørrebrød. Smørrebrød is an open-faced sandwich that typically consists of a piece of buttered rye bread topped with cold cuts, meat, fish, cheese, or spreads. Blåskimmel pairs well with dark rye bread, smoked herring, chives, egg yolk, and other savoury ingredients.
In addition to its use in sandwiches, Blåskimmel can also be enjoyed as part of a cheese platter or melted on top of dishes. Its creamy texture and unique flavour make it a popular ingredient in Danish cuisine. Blåskimmel is a staple in Danish households, where cheese is sliced and spread daily for breakfast and lunch.
The distinct flavour of Blåskimmel sets it apart from other cheeses. Its sweet and savoury notes, with hints of salt, smoke, and cherry, create a complex and indulgent taste experience. The cheese's versatility, rich flavour, and creamy texture make it a favourite among cheese enthusiasts and a prominent feature of Danish cuisine.
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Esrom: a Trappist-style cheese with PGI status, made from cow's milk
Esrom is a Trappist-style cheese with a rich history that dates back to the 12th century when it was first created by monks in the small village of Esrom in North Zealand. Over time, the original recipe was lost, only to be rediscovered in the 1930s by the state research dairy. Today, Esrom is one of only four Danish cheeses to hold the distinction of Protected Geographical Indication (PGI) status, signifying its authenticity and strong connection to Denmark.
Esrom is crafted from pasteurized cow's milk, resulting in a semi-soft and supple texture that is punctuated by small holes or "eyes" and a washed rind. Its aroma is pungent, but it delights the palate with a buttery-rich and fruity flavour profile that becomes increasingly spicy as the cheese ages. This versatility in flavour, ranging from mild to robust, makes Esrom a versatile cheese that can be enjoyed in a variety of ways.
As a melting cheese, Esrom is an excellent choice for grilled cheese sandwiches, paninis, or even as a topping on baked dishes. Its creamy texture and buttery notes add a decadent touch to any dish it graces. Moreover, its fruity undertones make it a delightful pairing with sweet accompaniments, such as fruit chutneys or jams, elevating the flavour profile of a simple grilled cheese sandwich to something extraordinary.
In Denmark, cheese is an integral part of the cuisine, often enjoyed at breakfast and lunch, and Esrom is no exception. It is commonly featured on smørrebrød, the traditional open-faced sandwich, where it is paired with buttered rye bread, cold cuts, cured meats, fish, or spreads. The versatility of Esrom allows it to be enjoyed in a variety of combinations, making it a favourite among cheese enthusiasts.
In addition to its culinary uses, Esrom also holds cultural significance in Denmark. With a history stretching back centuries, it represents a connection to the country's past and is a source of national pride. Its PGI status further underscores its importance in Danish culture and cuisine, ensuring that Esrom cheese can only be crafted within Denmark, adhering to specific Danish standards and traditions.
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Frequently asked questions
Danbo is a buttery Danish cheese used in sandwiches. It is the most consumed cheese in Denmark and is usually eaten for breakfast in the form of buns with butter.
Danbo is a semi-soft cheese with a pungent aroma and a buttery-rich and fruity flavor. Its flavor ranges from mild and slightly acidic with buttery and nutty notes to strong and stinky when extra-aged.
A traditional Danish open-faced sandwich is called smørrebrød. It usually consists of a piece of buttered rye bread topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
Traditional toppings for smørrebrød include pickled herring, thinly sliced cheese, sliced cucumber, tomato and boiled eggs, pork liver-paste, cured or processed meat, and smoked fish such as salmon or mackerel.
Yes, Esrom is a Trappist-style cheese created in the 12th century in the small village of Esrom in North Zealand, Denmark. It has a buttery-rich and fruity flavor.
