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Danbo (also known as "King Christian”) is a matured, semi-soft, aged Danish cheese made from cow’s milk. A smear-ripened and washed-rind cheese, it is one of Denmark’s most popular cheeses. The colour of the cheese is ivory-coloured to light yellow with a soft and slightly springy texture. The elasticity and firmness of the cheese allows for easy cutting. It has small, round eyes about 10 mm in diameter that may be less prominent in variants where flavourings are used.

The smell of Danbo is mild, slightly acidic, and aromatic due to smear ripening. As the cheese ages, the smell and taste become better defined.  Its unique taste and texture is achieved after maturing it for 3-4 weeks.

It is a rectangular cheese with smooth, dry, yellow rind and sometimes is covered in red wax. Flavourings such as caraway seeds add a new dimension to the taste of Danbo. When caraway seeds are added to the cheese, Danbo is also known as "King Christian” cheese, named after King Christian IX who ruled Denmark during the late 19th and early 20th century.

Depending on low fat, medium or full-fat versions, the fat percent in Danbo can vary from 15-45%. Dry white wines, rose wines and light, velvety red wines go best with Danbo.

  • Made from pasteurized cow's milk
  • Country of origin: Denmark
  • Region: Vejle
  • Type: semi-soft, smear-ripened
  • Fat content: 15-45%
  • Texture: firm, open and springy
  • Rind: washed
  • Colour: ivory
  • Flavour: buttery, mild, nutty
  • Aroma: stinky, strong
  • Vegetarian: no
  • Producers: Mammen Mejeri
  • Synonyms: King Christian, Gamle Ole

Other cheeses from Denmark:

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