| Maribo | |
|---|---|
| Country of origin | Denmark |
| Source of milk | cow |
| Pasteurised | yes |
| Texture | semi-hard |
| Fat content | 30-45% |
| Aging time | 4 months |
Maribo is a Danish semi-hard cheese made from cow's milk. [1] Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds. [2] [3]
See also
References
- ^ International Food Information Service (2009-05-18). IFIS Dictionary of Food Science and Technology (2nd ed.). Chichester: John Wiley and Sons. p. 266. ISBN 978-1-4051-8740-4. Retrieved December 20, 2009.
- ^ Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. ISBN 9781465436054, ISBN 9781465436054
- ^ Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. ISBN 9789036615990, ISBN 9789036615990
Further reading
- Brito, C; Astete, MA; Pinto, M; Molina, LH (2007). "Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield". International Journal of Dairy Technology. 53 (1): 6–12. doi: 10.1111/j.1471-0307.2000.tb02649.x. Archived from the original on 2013-01-05.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
| Maribo | |
|---|---|
| Country of origin | Denmark |
| Source of milk | cow |
| Pasteurised | yes |
| Texture | semi-hard |
| Fat content | 30-45% |
| Aging time | 4 months |
Maribo is a Danish semi-hard cheese made from cow's milk. [1] Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds. [2] [3]
See also
References
- ^ International Food Information Service (2009-05-18). IFIS Dictionary of Food Science and Technology (2nd ed.). Chichester: John Wiley and Sons. p. 266. ISBN 978-1-4051-8740-4. Retrieved December 20, 2009.
- ^ Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. ISBN 9781465436054, ISBN 9781465436054
- ^ Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. ISBN 9789036615990, ISBN 9789036615990
Further reading
- Brito, C; Astete, MA; Pinto, M; Molina, LH (2007). "Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield". International Journal of Dairy Technology. 53 (1): 6–12. doi: 10.1111/j.1471-0307.2000.tb02649.x. Archived from the original on 2013-01-05.
|
| This cheese-related article is a stub. You can help Wikipedia by expanding it. |