6 Worst Rated Danish Cow's Milk Cheeses

Named after its place of origin, Samsø is a Danish semi-hard cheese made from pasteurized cow’s milk. The cheese was invented in the early 19th century. Its texture is supple and elastic, while the body is filled with irregular eyes. The flavors are gentle, nutty, sour, and sweet. Although it was produced in circular shape with waxy rind in the past, nowadays almost every Samsø is made rindless in rectangular blocks. The cheese melts well, making it ideal for gratins, pizza, or sandwiches.Expand

Esrom is a semi-hard to hard drained cheese produced from cow's milk in Denmark. Depending on the minimum fat content (20+, 30+, 45+ and 60+), it is available in four varieties. Esrom is named after an abbey where monks first started making it in the 12th century, and it became popular after the recipe was rediscovered in the 1930s. Although it is quite mild when young, as it matures for 10 to 12 weeks it develops a pungent aroma. The rind is washed, hard, thin and greasy on the exterior, while on the interior Esrom is pale yellow with small holes dispersed throughout its body. The texture is supple, making it easily sliceable. The flavor is rich, aromatic and slightly acidic, ranging from mild to strong, so it goes especially well with bold red wines and strong beer, and it is also good on sandwiches due to its good melting properties.Expand

Danbo is a semi-hard, well-matured cheese made from milk of bovine origin produced in Denmark. It comes in two varieties: 30+ or 45+, relating to the minimum fat content in dry matter. On the exterior, it has a firm, smeared rind, while on the interior it is ivory to pale yellow, with a soft, pliable texture that slices easily. Its flavor is mild, sweet, nutty, aromatic and slightly acidic, but when it matures for 3 to 4 weeks, the aromas and flavors become more intense. There is also a different variety of Danbo with caraway seeds added in the process, and the cheese is then called King Christian. Danbo can be used for snacks, in sandwiches, or it can be grilled. It pairs well with dry white and velvety red wines.Expand

Vesterhavsost is a Danish semi-hard cheese made from pasteurized cow’s milk. It is sometimes called the Danish version of Gouda or North Sea cheese, referring to the fact that it is produced from the milk of West Jutlandic dairy cows and that it matures in the salty North Sea air for 26 weeks. As a result, it has a smooth, slightly sweet body with hints of saltiness and nuttiness. It is recommended to consume it thinly sliced on its own or use it as the key ingredient in grilled cheese sandwiches.Expand

Danablu is a semi-soft blue cheese made from full-fat cow's milk in Denmark. While the milk is hardening, the curds are pricked with needles to develop the blue-gray mold which spreads evenly throughout the cheese. The cheeses mature for 5 to 6 weeks and develop a creamy, crumbly texture and a white or light yellow color. Its flavor is intense, sharp, salty and slightly bitter, while the aromas are pure and piquant. Although it does not develop a rind, it has a tight and firm outer layer. Danablu can be enjoyed in many ways, served on cheeseboards, on bread, as an ingredient in sauces, dressings and salads, grilled or paired with roasted almonds, sliced pears, walnuts, honey, or stout beer.Expand

Bla Castello (also known as Blue Castello) is a traditional cheese made from cow's milk. It was developed in the 1960s to meet the demand for creamy and mild blue cheeses. This soft cheese has a rich, buttery, Brie-like texture underneath its unique rind that can develop a combination of blue-green and red molds. The aroma has hints of mushrooms, while the flavor is buttery, tangy, and mildly spicy due to blue veins in the body. The cheese ages from 8 to 10 weeks. It's recommended to serve it with Danish crispbread and Danish beer, but it's also often added to salads.Expand