Danish Cheeses

Specialised

DANABLU, the blue cheese developed by Marius Boel in the early 1900s as a Roquefort-style cow’s-milk cheese, and a protected designation; HAVARTI, named for Hanne Nielsen’s farm and also protected; DANBO, the everyday square cheese, often with caraway; ESROM, a washed-rind monastery-style cheese; MARIBO and SAMSØ; and gammel ost, the strong matured cheese eaten with rum, onion and jelly on rye.