10 Most Popular Cheeses Originated in Denmark

This Scandinavian country is renowned for its dairy industry, and when it comes to cheese, Denmark doesn’t disappoint. From the rolling pastures of Jutland to the quaint island of Fyn, Danish cheesemakers have perfected the art of turning simple cow’s milk into an array of delectable cheeses.

In this post, we’re going to explore the top 10 most popular Danish cheeses, each with its unique taste, texture, and story. Prepare your senses for a flavorful adventure as we delve into the rich, creamy, and often tangy world of Denmark’s best cheeses.

Whether you’re a seasoned cheese connoisseur or a curious foodie, there’s a Danish cheese waiting to captivate your palate. So let’s embark on this gastronomic voyage through Denmark’s finest dairy delights!

The 10 Most Popular Danish Cheeses (BEST)

Cheese	Description	Tasting Profile
Danish Blue	Often referred to as Danablu, this is a strong, blue-veined cheese.	Creamy texture with a hint of sharpness.
Havarti	A semi-soft cheese typically aged for about three months.	Buttery flavor with a slight acidity.
Esrom	A semi-soft cheese named after the Esrom Monastery where it was first made.	Full, sweet flavor with a pungent aroma.
Molbo	A semi-hard cheese from the region of Mols.	Distinctive taste that’s well-balanced.
Rygeost	A traditional Danish cheese originating from the island of Funen.	Creamy freshness and subtle smokiness
Vesterhavsost	Known as North Sea Cheese, a semi-hard cheese made from pasteurized cow’s milk.	Gained popularity for its unique flavor profile.
Maribo	A firm cheese with a distinctively sharp, tangy flavor.	Pairs well with robust red wines.
Samsø	Named after the island of Samsø, this hard cheese has large holes.	Nutty flavor, often compared to Swiss Emmental.
Tybo	A semi-hard cheese with a pale yellow color.	Mild, slightly salty flavor.
Fynbo	Named after the island of Fyn, this semi-hard cheese is mildly sweet.	Flavor becomes more pronounced with aging.

1. Danish Blue

Milk Type: Cow’s milk
Taste: Strong and salty with a sharp bite from the blue veins.
Texture: Creamy and crumbly.
Food Pairing: Excellent on salads, burgers, or paired with fruits like pears and apples.
Wine Pairing: Pairs well with dessert wines, full-bodied red wines, or Port.
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Danish Blue, also known as Danablu, is a rich and creamy cheese that boasts a strong, piquant, and salty taste. Made from cow’s milk, it features striking blue-green veins that web throughout its semi-soft body.

The cheese is characterized by its creamy and crumbly texture, reminiscent of Danish royal porcelain. This blue-veined cheese pairs exceptionally well with cabernet, offering a unique gastronomic experience. Developed in the 1960s to meet the demand for a creamier blue cheese, Danish Blue continues to be a crowd favorite among cheese enthusiasts.

2. Havarti

Milk Type: Cow’s milk
Taste: Buttery and slightly acidic.
Texture: Semi-soft and creamy.
Food Pairing: Works well in sandwiches, on crackers, or melted in dishes like macaroni and cheese.
Wine Pairing: Pairs well with light red wines and crisp white wines.
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Havarti is an exquisite semi-soft Danish cheese crafted from cow’s milk. It stands out for its versatility, as it can be sliced, grilled, or melted, making it a perfect companion for a variety of dishes. Havarti is renowned for its creamy texture and mild flavor, similar to Monterey Jack, which makes it a classic choice for sandwiches.

This cheese is the result of the innovative work of Hanne Nielsen, a Danish woman who embarked on a journey across Europe in the mid-1800s to master the art of cheesemaking. With its rich creaminess and buttery flavor, Havarti offers a delightful gastronomic experience that has made it one of Denmark’s most famous cheeses.

3. Esrom

Milk Type: Cow’s milk
Taste: Full, sweet flavor with a pungent aroma.
Texture: Semi-soft, with small holes throughout.
Food Pairing: Great on rye bread or in cooking, particularly in gratins.
Wine Pairing: Pairs well with full-bodied red wines.
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Esrom, also known as Danish Port Salut, is a semi-soft cow’s milk cheese that is rooted in Denmark’s rich history. Crafted in the Trappist style, it is named after the abbey where Cistercian monks first developed it centuries ago.

This pale yellow cheese is known for its pungent aroma and full, sweet flavor that makes it unique. Its creamy texture and taste have been captivating cheese lovers for generations. Despite its strong scent, which some might call “stinky”, the flavor of Esrom is surprisingly delicate and sophisticated.

It’s a cheese that dares you to take a risk but rewards you with a gastronomic experience that is unforgettable.

4. Molbo

Milk Type: Cow’s milk
Taste: Distinctive, well-rounded taste.
Texture: Semi-hard cheese.
Food Pairing: Perfect for slicing onto sandwiches or grating over pasta.
Wine Pairing: Pairs well with medium-bodied red wines.

Molbo is a distinctive semi-hard cheese hailing from the Mols region of Denmark. Made from cow’s milk, this cheese is often compared to Edam due to its delicate, light flavor that carries a slight tang and hint of saltiness.

The cheese boasts a pale yellow color and a fresh aroma that adds to its allure. Encased in a red rind, Molbo presents an interesting contrast in color that not only adds to its visual appeal but also highlights its unique origin. This Danish delight is a popular table cheese, offering a subtle yet satisfying taste experience.

5. Rygeost

Milk Type: Whole cow’s milk
Taste: Delicate balance of creamy freshness and subtle smokiness
Texture: Soft, fresh, and spreadable
Food Pairing: Perfect on bread, in salads, or used as a topping for pizzas
Wine Pairing: Pairs well with light white wines like Pinot Gris or a fruity Rosé

Rygeost is a traditional Danish smoked cheese hailing from the island of Funen. This unique variety is white and soft, crafted from whole milk using rennet, and lightly smoked for about a minute with oat or rye straw, and sometimes nettles.

This smoking process imparts a delicate smoky note to its otherwise mild flavor profile. It’s a fresh cheese, which means it’s soft and quite spreadable, making it a versatile ingredient in various dishes.

You can find Rygeost on pizzas, in mayonnaise-based salads, or simply enjoyed on a slice of bread. Its light and airy consistency, coupled with its subtle smoky taste, makes Rygeost a one-of-a-kind cheese experience.

6. Vesterhavsost

Milk Type: Cow’s milk
Taste: Salty with a hint of sweetness and a touch of bitterness.
Texture: Semi-hard, crumbly.
Food Pairing: Excellent paired with rye bread, crisp apples, or dark chocolate.
Wine Pairing: Pairs well with full-bodied red wines, amber beers, or whiskey.

Vesterhavsost, also known as North Sea Cheese, is a remarkable semi-hard cheese from Denmark, often compared to Gouda. This Danish delight is made from pasteurized cow’s milk and boasts a sturdy structure with a pleasing crunch.

The cheese’s texture is crystallized and salty, characterizing its unique flavor profile. Vesterhavsost hails from the town of Vesterhav in North Jutland and has gained popularity since its introduction in 2008.

The cheese is renowned for its complex flavors and the consistency that perfectly balances firmness and creaminess. It’s not just a cheese; it’s a sea of flavor waiting to be explored.

7. Maribo

Milk Type: Cow’s milk
Taste: Distinctively sharp and tangy.
Texture: Firm with small holes.
Food Pairing: Great with robust breads, or melted on top of dishes.
Wine Pairing: Pairs well with robust red wines.

Maribo is a traditional Danish semi-hard cheese, named after the charming town of Maribo on Lolland Island. Crafted from cow’s milk, this cheese offers a firm yet creamy texture that makes it a delight to savor. It has an open and dry interior, which contributes to its distinct character.

With a flavor profile that is similar to Gouda, Maribo is a versatile cheese that can be enjoyed in various ways. Whether it is served on a cheese platter or used as an ingredient in cooking, Maribo adds a touch of Danish tradition to every bite.

8. Samsø

Milk Type: Cow’s milk
Taste: Nutty flavor, similar to Swiss Emmental.
Texture: Hard cheese with large holes.
Food Pairing: Perfect in sandwiches, on crackers, or grated over pasta.
Wine Pairing: Pairs well with dry white wines or light red wines.

Samsø is a delightful Danish cheese, named after the island of Samsø in Denmark. This semi-hard cheese, made from pasteurized cow’s milk, was first crafted in the late 19th century and has since become a staple in Danish cuisine.

It’s often compared to Swiss Emmentaler due to its sweet and sour notes, nutty flavor, and supple interior. The mild taste of Samsø cheese makes it a versatile addition to a variety of dishes, from being the star on a cheese platter to enhancing a hot dish when grated over the top. Its pale yellow color and gentle flavors make Samsø a favorite among cheese lovers of all ages.

9. Tybo

Milk Type: Cow’s milk
Taste: Mild, slightly salty flavor.
Texture: Semi-hard with a pale yellow color.
Food Pairing: Ideal for slicing onto sandwiches or grating over dishes.
Wine Pairing: Pairs well with light to medium-bodied white wines.

Tybo is a Danish delight, crafted from cow’s milk and bearing a striking resemblance to a mild Samsø. This cheese comes in a unique loaf shape with a cream-colored interior speckled with holes and an appealing yellow rind. Its flavor profile is mild and nutty, becoming sharper as it ages.

The texture of Tybo is smooth and creamy, making it an ideal cheese for sandwiches or simply enjoyed on its own. Its slightly salty, lactic flavor and firm, elastic consistency make Tybo a versatile and cherished addition to any cheese lover’s selection.

10. Fynbo

Milk Type: Cow’s milk
Taste: Mild, sweet flavor that becomes more pronounced with aging.
Texture: Semi-hard cheese.
Food Pairing: Delicious on sandwiches or with fruit.
Wine Pairing: Pairs well with light red wines or crisp white wines.

Fynbo cheese is a Danish culinary gem, originating from the scenic island of Fyn. This semi-hard cheese is crafted from cow’s milk and boasts a creamy, smooth texture that makes it an indulgent treat. Fynbo’s flavor is often likened to Gouda and Monterey Jack, with a unique hint of buckwheat that sets it apart.

Encased in a natural rind, Fynbo presents an off-white or tan color that adds to its rustic charm. Whether enjoyed on its own, paired with fruit spreads, or incorporated into dishes, Fynbo offers a taste of Denmark’s rich cheese-making tradition.

Final Thoughts

And there you have it, cheese aficionados – a delightful journey through the top 10 most popular cheeses of Denmark. From the mild and creamy Havarti to the nutty flavor of Tybo, the Danish cheese palette offers something for everyone. We’ve explored the distinctive taste of Fynbo, the national pride that is Samsø, and the smoky allure of Rygeost.

Each cheese has its unique story, rooted in the rich dairy heritage of Denmark and crafted with love by local cheesemakers. Whether you’re planning a Danish-themed cheese board or simply looking to expand your gastronomic horizons, these Danish delights are a must-try.

Remember, the world of cheese is a never-ending adventure, and Denmark’s offerings are just the beginning. So, keep exploring, keep tasting, and most importantly, keep enjoying the wonderful world of cheese!

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10 Most Popular Cheeses Originated in Denmark