Mycella
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Made from pasteurized cow's milk
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Country of origin: Denmark
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Region: Bornholm
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Type: soft, artisan, blue-veined
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Fat content: 50-60%
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Texture: crystalline
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Rind: rindless
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Colour: pale yellow
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Flavour: mild
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Vegetarian: no
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Producers: Various
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Synonyms: Danish Gorgonzola
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Made from pasteurized cow's milk
-
Country of origin: Denmark
-
Region: Bornholm
-
Type: soft, artisan, blue-veined
-
Fat content: 50-60%
-
Texture: crystalline
-
Rind: rindless
-
Colour: pale yellow
-
Flavour: mild
-
Vegetarian: no
-
Producers: Various
-
Synonyms: Danish Gorgonzola
Mycella cheese was originated in Denmark. Its name is derived from the Latin word for fungal filaments (mycelium).
A Danish version of Gorgonzola, 'Mycella' is a traditional, creamy cheese made of cow's milk. It is moist and creamy, little salty but not bitter and belongs to blue cheese family. It comes with a blue-green mold and mild aromatic taste. The blue veins in the cheese provide it an attractive look.
Mycella is a table cheese used in salads.
Mycella cheese was originated in Denmark. Its name is derived from the Latin word for fungal filaments (mycelium).
A Danish version of Gorgonzola, 'Mycella' is a traditional, creamy cheese made of cow's milk. It is moist and creamy, little salty but not bitter and belongs to blue cheese family. It comes with a blue-green mold and mild aromatic taste. The blue veins in the cheese provide it an attractive look.
Mycella is a table cheese used in salads.
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