From 1 June, DMK Group and Arla Foods have merged. The group of companies will continue under the name Arla Foods. Read the press release
Arla Cheese

Arla Danbo

Danbo's history started back in 1896 when Rasmus Nielsen, a dairy worker, was awarded a travelling scholarship that took him to the marshland areas of what was at the time Germany on the border to Russia and Poland.

This is where he came across a particularly fat, Russian marshland cheese which tasted so good that he took the recipe back home to Kirkeby Dairy in Denmark where he worked.

Marshland cheese (in Danish: steppeost) was until 1951 the name of the Danish national cheese Danbo. Danbo is today the most popular cheese in Denmark. There is a range of different brands as well as a wide variety of flavours or grades.

Arla Danbo is produced in Tistrup and Taulov Dairies in Denmark.

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.