Food & Wine - Danish Cheese !
Few things pair as well as wine and cheese, My favorite cheese has allways been the Danish cheese for it's excelent quality and taste.. here's a little guide of some of the fine cheese that the Danes has to offer :
Blue CastelloThis brie-like blue cheese from Denmark is made by Tholstrup, the same company that makes Saga Blue at its factory in the United States. Blue Castello is richer than Saga Blue and is made only in Denmark. Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away.
Cream HavartiAbout 100 years ago, a farmer’s wife who lived in North Zealand (one of Denmark’s most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, "Havarthi". Today’s Cream Havarti is a direct descendant. It has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. We are featuring five of our favorite varieties: garlic and herb, dill, jalapeno, caraway and chive.
DanboDanbo is one of the most popular cheeses in Denmark. Served for breakfast on a slice of white bread or just for snacks, this Swiss-style cheese is usually at hand in the Danish kitchen. Made from partially skimmed cow’s milk, this semi-soft cheese has a mildly sweet, nutty flavor and a taste that fits well with both adults and children. fits very well on a butter bisquet with a glass of wine aswell I might add.
Danbo with SeedsAlso known as "King Christian," this Danish specialty cheese is made from partially skimmed cow’s milk and is flavored with caraway seeds. This addition gives Danbo a warm, familiar taste, reminiscent of rye bread. Similar in concept to Dutch Leyden, although with a springier texture, Danbo is a festive cheese that is always a hit at parties. It partners very well with beer and wine, especially when served with dark breads, such as pumpernickel.
Danish Crumbly BlueDanish blue is the consummate salad cheese, excellent crumbled atop a bed a leafy greens and drizzled with balsamic vinegar and extra virgin olive oil. Made from cow's milk, it is a white cheese with a delicate network of blue-green veins. Denmark's rich, green grazing pastures and fertile soil contribute to the fine, consistent quality of this world famous product. Danish Blue can be used as a special dessert cheese with fresh fruits like strawberries, pears or peaches. It is also great in recipes that call for Crumbly Blue or Roquefort.
Danish TilsitTilsit is a surface ripened cheese first made by Dutch settlers in East Prussia, near the town of Tilsit, in the mid-19th Century. They were trying to recreate their beloved Gouda, but the cheese became infected with moulds, yeasts, and bacteria in a damp cellar. And so Tilsit was born… Also known as Tilsit Havarti, this cheese is made has a fuller and more intense flavor than Havarti, but is milder than German Tilsit. Made of partially skimmed milk with a brownish-orange washed rind, Danish Tilsit is more yellow in color than Havarti but has a similar springy, elastic, semi-firm texture, ideal for slicing. Danish Tilsit also has a piquant flavor, making it a great table cheese to enjoy with a Danish beer. Try this versatile cheese cubed in salads, melted in sauces, on potatoes, flans or on burgers.
EsromThe Danish Cheese Institute rediscovered this old recipe in 1951. Previously known as Danish Port Salut, it is now named Esrom, after the monks who made this forgotten cheese in Esrom Monastery. Made from partially skimmed cow’s milk, it is slow ripened with starter cultures for 10 – 12 weeks. Esrom has an orange, semi-hard rind that has been rubbed with brine during the aging process. Its interior is semi-soft with a supple texture and irregularly shaped holes. It is full flavored with a big, rich, pungent aroma and becomes spicier as it ages.
Monsted CavernMonsted Cavern is so named because it is aged underground in the Monsted limestone cave in the central part of Denmark's Jutland peninsula. In this cave, a constant temperature of 45ºF and a constant humidity of 95% are naturally maintained year round. This climatic consistency yields an excellent product because the cheese is not subjected to environmental changes during aging. Monsted Cavern has a strong taste, and tickles the roof of your mouth like an aged Cheddar or Swiss. With a flavor all its own, Monsted Cavern is a surprisingly unique and delicious cheese.
Smoked HavartiAbout 100 years ago, a farmer’s wife who lived in North Zealand (one of Denmark’s most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, "Havarthi". Today’s Cream Havarti is a direct descendant. It has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. The smoked rind infuses the cheese and adds a new dimension to traditional Havarti.
Sol DanabluKirkeby Dairy was established in 1906 in Svendborg on the pristine island of Funen in Denmark. Their Danablu is unique, with similarities to French Bleu d'Auvergne. It is an excellent cheese for crumbling over salad or simply served as a snack with fresh fruit.
If you're not in Denmark some of these cheeses can be hard to come by, however I can personaly recomend I Gourmet for delivering great special food products both fast and at a very fair price ! Shop here for Delicious Cheese And Special Products !
posted by bob @ 6:25 PM
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