Danbo

Danbo is a traditional Danish cheese known for its mild, slightly acidic, and aromatic flavor. It is a matured, firm cheese made exclusively from cow's milk. The cheese is characterized by its smear-ripening process, which contributes to its distinctive taste and aroma. Danbo has a soft and supple texture, making it easy to cut. It typically has a whitish to light yellow color with evenly distributed, pea-sized eyes. The cheese is usually flat and square or rectangular in shape. Danbo is ripened for 3-4 weeks at temperatures between 12-20°C. It is considered Denmark's national cheese and is widely recognized for its unique production method and historical significance.

Key Facts

Country of Origin	Denmark
Protection	PGI (2010)
Milk Type	Cow's milk
Fat Content	30% to <45% or 45% to <50% fat in dry matter
Moisture Content	Maximum 56% for 30% to <45% fat in dry matter; Maximum 50% for 45% to <50% fat in dry matter
Rind	Firm rind with a smear, surface may be coated
Texture	Soft and supple, easy to cut
Flavor	Mild, slightly acidic, aromatic
Aroma	Mild, aromatic
Colors	Whitish (or ivory-colored) to light yellow
Forms	Flat and square or rectangular
Age	3-4 weeks