Danish cheese are easily one of the most popular and best-known types of cheese in the entire world, and with good reason! They’re creamy, rich, tangy, flavorful, and delicious in all kinds of dishes.
And yet, many people who have traveled to Denmark don’t end up tasting any of these cheeses because they miss out on the opportunity when there or because it takes some work to find them abroad.
To help you explore the wonderful world of Danish cheeses, here are 10 typical danish cheeses you need to try!
Maribo is a cow’s milk cheese, with an ethereal odor, produced in the small town of Maribo on the island of Lolland.
The cheese has food spoilage molds called gloeosporioides and it can be found on mango fruit, papaya fruit and stone fruit.
It is consumed fresh in Denmark or as a surface-ripened cheese. The surface-ripened cheeses have a thin crust and are creamy inside with an average weight between 3 and 5 kilograms.
It is typically matured for one month before it is sold, but some varieties are matured for several months.
One version of the cheese is only made during the summer season when there are plenty of fresh apples available.
Havarti is a semi-hard cheese that originated in Denmark. It has a smooth texture and mild taste.
The cheese comes from cows, so it is also made with milk. Havarti cheese is often served on sandwiches or cheeseburgers.
Havarti has been popular since the 19th century because of its versatility and flavor.
This cheese can be eaten all year round because it doesn’t need to be refrigerated, but it should be wrapped in plastic wrap after being opened.
Havarti cheese typically comes in wedges or slices that are about 1 inch thick and 3 inches wide, but other shapes are available too.
It’s hard to talk about cheese without mentioning the Danes. Known for their love of dairy products and smorgasbord, the Danes are practically experts in cheese.
One of their most popular types is gloeosporioides in mango fruit, apple fruits, French cheeses and it’s typically made from cow milk.
If you’re visiting Denmark for a few days and want to try some new cheeses, these 10 typical Danish cheeses are worth trying
One of Denmark’s most well-known cheese, Flødeost is a semi-soft cheese with a rich, distinctive flavor.
Flødeost is made from cow’s milk and has been allowed to ripen for 3 months. It was traditionally made in the winter time when farmers would have fresh fruit on hand, but today it can be eaten year round.
Flødeost is often enjoyed as a breakfast food, but it also pairs well with lighter foods such as salads or fruit spreads.
If you’re looking for something heartier and more flavorful at breakfast time, try frying an egg and topping it with Flødeost before serving atop a slice of buttered toast!
Skyr is a typical Danish cheese that is made from skim milk and can be made into a dessert similar to Greek yogurt.
Skyr has been around in Denmark since the Viking age and it can have a mild, sweet taste like cream cheese. It is often served with preserves, honey or hazelnut syrup.
Skyr has been shown to be an effective way to treat diarrhea caused by disease on papaya fruit.
6) Blå Band
Blå Band is a traditional Danish cheese that has an appearance similar to Brie, but with a much stronger, more pungent taste.
The cheese is made from cow’s milk and is usually surface-ripened by using bacteria that convert the lactic acid into carbon dioxide gas.
This gives it its distinctive blue-grey color. It is also made with egg yolk, salt, and rennet which curdles the milk proteins in order for the cheese to have a firmer texture.
7) Gammeldags Strøbylurt
Gammeldags Strøbylurt is a Danish surfaced-ripened cheese. This cheese is aged for a minimum of three months.
After that period, the cheese will have developed a hard crust and an intense flavor. The cheese is made from unpasteurized cow’s milk and has a fat content of around 45%.
Tilsit cheese is a blue cheese made from cow’s milk. It has a mild, slightly sweet flavor and is rather creamy.
This semi-soft cheese can be sliced or grated and goes well with fruit, desserts, and salads.
Tilsit cheese is not widely available outside of Denmark but you can find it at specialty grocery stores or online at Denmark Direct.
Blue cheese is the most popular type of cheese in Denmark. Aged Gouda, Havarti and Feta are also quite popular.
Gouda cheese originated in the Netherlands, and it is a semi-soft cheese made from cow’s milk.
Danish blue cheese is a soft, mild blue cheese made by adding penicillium roqueforti spores to the milk.
Gouda is a Dutch cheese that takes its name from the town of Gouda. It is typically made from cow’s milk, but can also be made from goat or sheep’s milk.