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.