| Samsø | |
|---|---|
| Country of origin | Denmark |
| Source of milk | cow |
| Pasteurised | yes |
| Texture | semi-hard |
| Fat content | 30-45% |
| Aging time | 3-6 months |
Samsø is a Danish cow's milk cheese named after the island of Samsø located in Denmark. It was invented in the later 19th century (1870s [1]) when the king of Denmark invited Swiss cheesemakers to teach their skill. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. The cheese has goldenrod coloured rind covered with a yellow wax. [2] [3]
See also
References
- ^ NPO法人チーズプロフェッショナル協会 (2015), 世界のチーズ図鑑 (in Japanese), マイナビ, p. 153, ISBN 9784839954802
- ^ 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
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
| Samsø | |
|---|---|
| Country of origin | Denmark |
| Source of milk | cow |
| Pasteurised | yes |
| Texture | semi-hard |
| Fat content | 30-45% |
| Aging time | 3-6 months |
Samsø is a Danish cow's milk cheese named after the island of Samsø located in Denmark. It was invented in the later 19th century (1870s [1]) when the king of Denmark invited Swiss cheesemakers to teach their skill. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. The cheese has goldenrod coloured rind covered with a yellow wax. [2] [3]
See also
References
- ^ NPO法人チーズプロフェッショナル協会 (2015), 世界のチーズ図鑑 (in Japanese), マイナビ, p. 153, ISBN 9784839954802
- ^ 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
|
| This cheese-related article is a stub. You can help Wikipedia by expanding it. |