🇩🇰 Danish cheeses

Cheeses of Denmark are the cheeses made in Denmark, almost always from cow's milk. The country has a strong dairy sector and a long tradition of cooperative dairies, so Danish cheese is above all consistent semi-hard cheese for everyday eating, plus a famous blue cheese.

Cheese is made across the country: on the Jutland peninsula and on the islands of Zealand, Funen and Bornholm. The Danish tradition grew up on farms and in dairies that use pasteurised milk, rennet and selected starter cultures.

There are three main styles. The blue cheese Danablu is white and creamy, veined with Penicillium roqueforti mould, sharp and slightly salty. The semi-hard slicing cheeses are Danbo, with small round holes, and Havarti, mild and buttery with small irregular holes. The washed-rind cheese is Esrom, named after Esrum Abbey on Zealand, with an aromatic rind and supple paste. Danablu also belongs among blue cheeses.

The milk is cow's milk; goat's and sheep's milk cheeses are rare in Denmark.

In the EU register eAmbrosia, Denmark has 4 protected cheese names, all PGI (protected geographical indication): Danablu, Danbo, Esrom and Havarti; there are no PDO names. These cheeses must be made in Denmark to an approved specification, and the Danish Veterinary and Food Administration oversees compliance.

How to choose and serve. Havarti and Danbo are sold young or aged: the longer the ripening, the stronger the taste; Danbo is often made with caraway. They are eaten at breakfast and on open rye sandwiches (smørrebrød), and Havarti melts well in hot sandwiches. Danablu goes with pears, nuts or honey, or is crumbled into salads and sauces. Store blue cheese separately, wrapped in foil.

Why this matters to you: knowing the four protected names and their styles helps you tell a genuine Danish cheese from a "Danish-style" one and choose the right cheese for each dish, from a sandwich to a cheese board.