Danbo 
Danbo is a semi-soft aged cow's milk cheese from Denmark, ripened in rectangular blocks under a coat of bacterial culture. It holds EU protected geographical indication status and is sold in grades running from very mild to sharp.
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 |
What is Danbo Cheese?
Danbo comes from Denmark and was awarded PGI status under European Union law in 2017. In the first decades of the 20th century, Danish immigrants who had settled in the south of Minas Gerais State in Brazil made Danbo with Brazilian milk and ended up with a different cheese. That one is called queijo prato.
The cheese is aged in rectangular blocks of 6 or 9 kg (13 or 20 lb), coated with a bacterial culture. Aging usually runs between 12 and 52 weeks. At the end of the cycle the culture is washed off and the cheese is packaged for retail sale.
It is semi-soft, and how it tastes depends mostly on how long it sat. Lillebror, meaning little brother, is extremely mild and is treated as a cheese for children and for anyone who does not want a matured cheese taste. Gamle Ole, or Old Ole, is matured for a long time and turns strong and sharp, to the point of being pungent. Arla Foods sells the Riberhus brand. A traditional variant has caraway seeds, kommen, worked into the cheese.
Gamle Ole is traditionally eaten on an open face sandwich: a slice of bread, the cheese, some rings of raw onion, and a slice of meat aspic.
How Does Danbo Cheese Compare?
The most relevant cheeses to compare Danbo against.
