FuzzyBot: Importing a new version from external source

2023-07-29T04:02:42Z

Importing a new version from external source

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	\|A semi-hard Danish cheese named after the island of [[:en:Fyn\|Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.		\|A semi-hard Danish cheese named after the island of [[:en:Fyn\|Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
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FuzzyBot: Importing a new version from external source

2023-06-21T00:39:13Z

Importing a new version from external source

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===Denmark===
{{See also|:en:Danish cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Danbo]]
|[[File:Danbo Cheese.jpg|135px]]
|[[:en:Funen|Funen]]
|A semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
|-
|[[Danish Blue|Danablu]]
|[[File:Danish Blue cheese.jpg|135px]]
|Øverød, [[:en:Zealand|Zealand]]
|Danablu (Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% and is aged for eight to twelve weeks
|-
|[[Esrom]]
|[[File:Esrom.jpg|135px]]
|[[:en:Esrum|Esrum]], [[:en:Zealand|Zealand]]
|Esrom, or ''Danish Port Salut cheese'', is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture.
|-
|[[Fynbo]]
|
|[[Funen]]
|A semi-hard Danish cheese named after the island of [[:en:Fyn|Fyn]]. It has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures.
|-
|[[Havarti]]
|[[File:Cream havarti on bread.jpg|135px]]
|Øverød, [[:en:Zealand|Zealand]]
|Also known as ''cream Havarti'', a semi-soft cow's milk cheese made like most cheeses by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. It is a washed curd cheese, which contributes to the subtle flavor. It is interior-ripened, rindless, smooth and slightly bright-surfaced. It has very small and irregular openings ("eyes") distributed in the mass. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic.
|-
|[[Maribo cheese|Maribo]]
|
|[[:en:Lolland|Lolland]]
|A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
|-
|[[Molbo cheese|Molbo]]
|
|[[:en:Mols|Mols]]
|A semi-hard cow's milk cheese made in the region of [[Mols]]. It is very similar to Edam, with a delicate, light flavour that is slightly tangy and salty. It has small, regular holes and is covered in a red wax coating.
|-
|[[Saga (cheese)|Saga]]
|[[File:Soft and creamy Saga cheese.jpg|135px]]
|Tolstrup, [[:en:Jutland|Jutland]]
|A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.
|-
|[[Samsø cheese]]
|
|[[:en:Samsø|Samsø]]
|A cow's milk cheese named after the island of [[:en:Samsø|Samsø]]. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. It is the national cheese of Denmark.
|-
|[[Tybo cheese|Tybo]]
|
|[[:en:Thy (district)|Thy]], [[:en:Jutland|Jutland]]
|A cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor.
|-
|[[Vesterhavsost]]
|[[File:Vesterhavsost.jpg|135px]]
|Thise, Northwest [[:en:Jutland|Jutland]]
|A semi-soft cow's milk cheese with briny and caramelly tasting notes, it is comparable to Gouda.
|}

Translations:List of cheeses/33/en - Revision history

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