Molbo
Molbo is a semi-hard Danish table cheese from the Mols region, made with unpasteurized cow's milk. It sits in the Danbo group and resembles Edam closely enough that people call it Danish Edam.
Key Facts
| Country of Origin | Denmark |
| Specific Origin | Mols |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 47% in dry matter |
| Moisture Content | 60% |
| Rind | Waxed |
| Texture | Semi-hard, artisan |
| Flavor | Salty, tangy |
| Aroma | Fresh |
| Colors | Pale yellow |
| Forms | Spherical blocks of 1.5 to 3 kg (3.3 to 6.6 lb) |
| Age | 1 to 5 months |
| Also Known As | Danish Edam |
What is Molbo Cheese?
Molbo comes from Mols, a region of Denmark. It is a semi-hard table cheese made with unpasteurized cow's milk, and it belongs to the Danbo group of Dutch-style slicing cheeses.
The cheese is shaped into spherical blocks weighing 1.5 to 3 kg (3.3 to 6.6 lb). Once formed, the blocks ripen for one to five months. Molbo contains 47 percent fat in dry matter and 60 percent water.
The paste is pale yellow and the outside carries a red coating. The aroma is delicate. On the palate it finishes slightly tangy.
Because it mirrors Edam in both appearance and taste, Molbo is usually called Danish Edam, and it is sometimes misclassified as a Dutch cheese. It is made to be sliced and served at the table.
Molbo appears on the list of traditional dairy products for which production plants may be granted derogations from the requirements of Directive 92/46/EEC.
How Does Molbo Cheese Compare?
The most relevant cheeses to compare Molbo against.
