Frederic Melton
Denmark is home to a variety of cheeses, from the semi-soft and aged Danbo, which is considered the national cheese, to the blue-green veined cheese made on the island of Bornholm. Danish cheeses are typically made from cow's milk and range from mild and slightly sour to strong and mature. Some Danish cheeses, like Esrom, develop a bolder flavour as they age, while others, like Danish Rygeost, are mild and smoky. Denmark's cheeses are as diverse as its landscape, with some hailing from the hilly peninsulas of Mols and others from the island of Bornholm in the Baltic Sea.
| Characteristics | Values |
|---|---|
| Name | Danbo, Danish Rygeost, Esrom, Mycella Blue |
| Texture | Semi-soft, semi-hard, hard |
| Taste | Mild, slightly sour, salty, sweet, bold, savoury, smoky |
| Colour | Pale yellow, straw-coloured |
| Rind | Rindless |
| Milk | Cow's milk |
| Crystals | Yes |
| PDO status | Yes |
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What You'll Learn
Danbo, Denmark's national cheese
Denmark's national cheese is Danbo, a semi-soft, semi-hard, aged cow's milk cheese. It is mild, slightly sour and comes in many different versions, from mild and child-friendly (ripened for 5-8 weeks) to mature Gamle Ole (aged for 35 weeks or more). The most common and popular Danbos are the medium-aged cheeses that are aged for 10-15 weeks. They have a strong characteristic taste, but not as overwhelmingly strong as Gamle Ole. Danbo is found in every supermarket and in many a Dane's lunch box.
Other popular Danish cheeses include Danish Rygeost, or 'smoked cheese', which is mild in taste with a delicate smoky note, and light and airy in consistency. It is the only cheese in Denmark that has not been inspired by foreign flavours. Esrom is another semi-soft to hard cheese that tastes mild and sweet when it’s young and gets more bold in flavour as it ages. It’s covered with small holes and has a supple texture that makes it easy to slice. Finally, a blue-green veined cheese is made from pasteurized cow’s milk on the tiny Danish island Bornholm in the Baltic Sea. The rindless, semi-soft cheese is often compared to Gorgonzola, and has a distinct sweet and savoury flavour, with salty, smoky, cherry notes.
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Danish Rygeost, or 'smoked cheese'
Denmark is home to a variety of cheeses, from semi-hard cheeses made from cow's milk to blue-green veined cheeses made from pasteurised cow's milk. One of the most popular and well-known Danish cheeses is Danbo, often called 'Denmark's national cheese'. It is a semi-soft, aged cheese made from cow's milk, and comes in many different versions, from mild and child-friendly to the stronger-tasting mature Gamle Ole.
Another popular Danish cheese is Danish Rygeost, or 'smoked cheese'. This cheese is mild in taste with a delicate smoky note, and light and airy in consistency. It is the only cheese in Denmark that has not been inspired by foreign flavours, and it is believed to have originated in the 19th century on the farms of Fyn. Some even believe that this type of cheese can be traced back to the Viking Age. Gundestrup Dairy has won several awards for its traditional production of smoked cheese, and it can be found in many supermarkets and on the menus of restaurants such as noma.
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Danish Edam, similar to the original Dutch Edam
Denmark produces a wide variety of cheeses, including Danish Edam, a semi-hard cheese made from cow's milk. Danish Edam is similar in taste and appearance to the original Dutch Edam, with a delicate flavour and mild hints of salt. It is usually coated in red wax, which when opened reveals a firm, pale-yellow cheese with holes.
Other popular Danish cheeses include Danbo, which is considered Denmark's national cheese, and Rygeost, or 'smoked cheese', which is mild in taste with a delicate smoky note. Danbo is a semi-soft, aged cheese made from cow's milk, and comes in many different versions, from mild and child-friendly to the mature and strongly-flavoured Gamle Ole. Rygeost is the only cheese in Denmark that has not been inspired by foreign flavours, and is believed to date back to the Viking Age.
Other Danish cheeses include the blue-green veined cheese from the island of Bornholm, which is often compared to Gorgonzola, and Thybo, a straw-coloured medieval cheese produced in the northwestern Thy region of Jutland.
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Esrom, a semi-soft to hard cheese
Esrom is a semi-soft to hard cheese that is made in Denmark. It has a mild and sweet flavour when it is young, but as it ages, its flavour becomes bolder. It is covered with small holes and has a supple texture that makes it easy to slice. Esrom is often compared to Gorgonzola, with its distinct sweet and savoury flavour and salty, smoky, cherry notes. It is a prominent feature in Danish cuisine, often enjoyed on an open sandwich of dark rye bread topped with smoked herring, chives, egg yolk, and crumbled Mycella blue cheese.
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Mycella blue cheese, with salty, smoky, cherry notes
Denmark is known for its variety of cheeses, including the national cheese, Danbo, a semi-soft aged cheese made from cow's milk. However, Mycella blue cheese is a unique Danish cheese with salty, smoky, cherry notes. This rindless, semi-soft cheese is made from pasteurized cow's milk on the tiny Danish island of Bornholm in the Baltic Sea. It is often compared to Gorgonzola and is a prominent feature in the local cuisine, most notably on an open sandwich of dark rye bread topped with smoked herring, chives, egg yolk, and crumbled Mycella blue cheese.
Mycella blue cheese is a versatile ingredient that can be used in a variety of dishes. Its salty, smoky, and cherry notes make it a perfect pairing for smoked meats, such as bacon or salmon. It can also be used to add depth of flavour to soups, sauces, or pasta dishes. For a simple yet elegant appetiser, try serving Mycella blue cheese with honey and walnuts on a bed of mixed greens.
The cheese is produced on the island of Bornholm, which is known for its dairy co-operatives. The cheese is made with cow's milk from these local dairies, ensuring a high-quality, fresh product. The production of Mycella blue cheese is a traditional craft, with cheesemakers employing time-honoured techniques to create this unique Danish delicacy.
When shopping for Mycella blue cheese, look for a cheese with a slightly moist, creamy texture and a pale yellow colour. The cheese should have a strong, pungent aroma with hints of salt and smoke. Avoid any cheese with a dry or cracked appearance, as this indicates that it has been aged for too long.
Mycella blue cheese is best stored in the refrigerator, wrapped in wax paper or cheese paper. It can also be stored in an airtight container to help retain its moisture. This cheese has a relatively short shelf life, so it is best consumed within a few weeks of purchase.
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Frequently asked questions
Danbo is Denmark's national cheese. It is a semi-soft, aged cheese made from cow's milk.
Danish Rygeost, or 'smoked cheese', is the only cheese in Denmark that has not been inspired by foreign flavours. It is mild in taste with a delicate smoky note, and light and airy in consistency.
Esrom is a semi-soft to hard cheese that tastes mild and sweet when it’s young and gets more bold in flavour as it ages. It is covered with small holes and has a supple texture that makes it easy to slice.
Danbo is the most popular cheese in Denmark. It is a semi-soft, aged cheese made from cow's milk. It comes in many different versions, from mild and child-friendly to mature Gamle Ole, which is aged for 35 weeks or more.
