Danbo cheese (danbo)

We think it's no secret that every country in the world has distinctive and unique food products, the recipes of which are carefully protected. In a Scandinavian country like Denmark, such a particularly revered food is Danbo cheese or Danbo, which is made from high-quality cow's milk.

It is worth noting that although Denmark occupies the smallest area among all the Scandinavian countries, it is this country that is famous for the oldest cheese-making tradition. It is noteworthy that a woman named Hannah Nielsen gave a huge impetus to the development of modern cheese making in Denmark. Ms. Nielsen's credit was that she was able to propel Danish cheeses into the international market.

And now cheese-making professionals, as well as foodies and connoisseurs of the product, speak with admiration about the cheese varieties that are produced in Denmark. Danbo cheese is part of the "golden fund" of the national cheese making. This variety of semi-solid and aged cow's milk cheese is called the exclusive pride of Denmark, since the product is quite difficult to find on store shelves outside the historical homeland.

It is noteworthy that in Denmark there are several varieties of Danbo cheese, which differ in taste and consumer characteristics, and also in aging time. Danbo Elbo cheese is distinguished, which is distinguished by its quadrangular shape and paraffin shell. In addition, Funbo or a smaller version of Danbo cheese.

It is worth noting that Danbo cheese is produced not only in Denmark. At the beginning of the 20th century, emigrants who settled in Brazil began to produce Danbo cheese from the milk of local cows in their new homeland. The new variety of Danbo cheese is called Queijo prato. Typically, Danbo cheese is aged for at least 12 weeks in special cellars.

However, Danbo cheese, aged for 52 weeks, is especially popular. Often, to give a more savoury and spicy taste, Dunbo cheese includes cumin. During the production process the cheese is moulded into rectangular containers with convex edges. Usually, one cheese head of Danbo cheese does not exceed a mass of 9 kg. Danbo cheese pulp has a light yellow color and elastic consistency.

Cheese is distinguished by the presence of eyes throughout the mass. The fat content of Danbo cheese is at 45%. Danbo semisolid Danish cheese is most commonly used as a snack or aperitif served with red wines. It is not uncommon to use Danbo cheese for sandwiches and canapés. In addition, semi-hard cheese is served for dessert as part of a cheese plate accompanied by fruits.