Cut Curd & Release Whey
When the curd tests good for firmness , then it is ready to cut. Leave it a bit longer if the curd does not seem firm enough.
Make the first cut as shown in the photo above on the right. Cut about 1″ apart vertical only and again at right angle. Then allow this to rest for 3-5 min. until the whey rises and shows in the cuts.
Next, the final cut can be done with a flat ladle or knife at an angle to finish with curds slightly larger than 1/4″ . Then allow this to rest for about 5 mins while the cut heals and the curd firms slightly.
The curds then need to be stirred GENTLY for the next 15 minutes, while the surfaces heal and harden slightly. The temperature should be kept steady at 90F. Then stop stirring and let the curds settle under the whey.
Required Characteristics For A Danbo Cheese:
Country of origin: Denmark
- A round eye cheese whose surface is treated with smear. It is a typically square cheese.
- Body and Texture: Semi-hard to hard, elastic and sliceable consistency. Its structure is characterised by a number of pea-sized eyes evenly distributed throughout the cheese. It is possible to add caraway as well as other aromatic herbs, spices or fruit.
- Taste: Mild, slightly acidulous, aromatic flavour characterised by surface ripening. With age, the smell and taste become more marked.
- Maturation time: Min. 5 weeks when despatched from the production site.
Six Delicious Danish Cheeses To Try
Cheese is an important part of both traditional and modern Danish food culture. Pre-WWII it was an expensive luxury, but quickly became the food of the people when the thick, mild and fatty Elbo became widely available .
All Danish cheeses are made with cows milk and all those listed below are organic, as they are in the entirely organic store Osten Ved Kultorvet located in the centre of Copenhagen. Its a wonderful range of creamy and mild to crumbly and strong-as-hell, and if you want do-as-the-Danes-do, try a thick slice on rye bread with a coat of butter between. Weve been known to cut the stronger cheese with a bit of sweet sea buckthorn jam though we know thats very passé. But whatever, do what you want!
You May Like: How Long Does Babybel Cheese Last Refrigerated
Examples Of Danbo Cheese In A Sentence
Danbo Cheese means ripened semi hard cheese obtained by coagulating heated /pasteurised milk of cow and/ or Buffalo and mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes.
The receiving State is entitled to require additional documentation when necessary.
The Danish Danbo Cheese Receives Eu Quality Label
Minister for Environment and Food of Denmark Esben Lunde Larsen is pleased that the Danbo cheese has been acknowledged by the EU as a distinctively Danish cheese. Danbo is now a protected geographical indication of origin, which means that only Danish cheese can be sold as Danbo cheese in the EU.
The Italians have their parmesan and Spain their manchego. Now the Danes can pride themselves of the Danbo cheese as their own protected geographical product. It is the Danish Dairy Association who have applied and pushed to get the EU to acknowledge Danbo cheese.Not many Danes may think about that the Danbo cheese on their rye bread is a distinctively Danish cheese. It is good to emphasize that a real Danbo cheese naturally comes from Denmark, which is something we should be proud of, says Esben Lunde Larsen.
In addition to the Danbo cheese the cheeses Esrom and Danablu have also become protected trademarks. Other protected Danish food products are carrots from Lammefjorden, lamb from Vadehavet, oxes from Vadehavet and potatoes from Lammefjorden.
Facts about Danbo cheese
Recommended Reading: Does Babybel Cheese Melt
Great Danish Cheeses You Should Know
When you think of Danish food, pickled herring and aquavit may leap to mind but dont overlook cheese. The Danish diet is dairy-rich, and cheese is considered to be a staple. Cheese is sliced and smeared daily for breakfast and lunch, layered on smørrebrød or iconic open sandwiches, and designated its own course at celebrations and holiday meals .
Danish cheese-making traditions stretch back to the Viking era, and the countrys fertile pastoral land and temperate climate make it an ideal dairy producer. Danish cheese production flourished in the 20th century with the advent of industrialization and technology, and Denmark became known for a number of cheeses such as havarti, fontina, and Dana Blu. However, this modernization also led to the loss of artisanal methods. Fortunately, this changed towards the end of the 20th century with a resurgence of producers recapturing traditional methods making handcrafted cheese. A number of these cheeses are available for export and worth getting to know.