Danish Cheese
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| Very creamy and mild |
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| Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. It is semisoft and laced with pin-sized holes. It has a mild sweet and creamy taste and is perfect on bread or as a melting cheese. |
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| Sweet with a the taste of dill |
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| Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. It is semisoft and laced with pin-sized holes. It has a mild sweet and creamy taste and is perfect on bread or as a melting cheese. This cheese combines all that with the delightful dill taste. |
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| Rich, gently, spicey |
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| Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. |
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| Rich, buttery, tangy |
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| Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong. |
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| Rich, gently, spicey |
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| Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in the crumbling process. |
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| Full, rich flavor; becomes spicier as it ages |
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| Danish Esrom (Ess-rum), also known as Danish Port-Salut, is full flavored, semi-soft, with a big aroma. A Trappist style cheese, it is made from partially skimmed cow's milk, and under the foil wrap which it is commonly packaged in, the rind is orange from the occasional rubbing with brine. This cheese has a tiny whole structure and a yellow pate. |
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| Mediterra Danish Feta is produced in Wisconsin from hearty cow's milk. It has a wonderfully smooth and creamy texture, with an aromatic and clean taste. This is a nice alternative to tradition goat and sheepÆs milk feta. Feta dry-packs are easy and convenient to use, as there is less spillage of salt brine. It is the perfect shape for cutting into smaller pieces and is easy to store after opening. |
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| Mediterra Danish Feta is produced with hearty cow's milk. It has a wonderfully smooth and creamy texture, with an aromatic and clean taste. This is nice alternative to traditional goat and sheepÆs milk feta. |
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| Mild, full, spicy |
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| One of the epic stories of cheese making, who isn't moved by the story of the beleaguered Dutch settlers in Prussia who, pining away for the Gouda of their native land, set out to make some of their own. Supply chains were not then what they are now, and so they were forced to attempt a recreation. Unfortunately for them, but fortunately for us, one cannot make Danish Gouda in a damp, moldy Prussian cellar. The result was a cheese called Tilsit, after the city of their discontent. As the Prussians to the Danes, so the cheese mirrors, being more spicy, intense and full that regular Havarti. Tilsit has a brown orange rind and a rich yellow pate, springy and elastic. |
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