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Cheese from Denmark
Pasteurised cow milk is soured with starter and set with rennet, then the curd is cut, stirred, warmed with added water and pressed under whey. The square loaves are salted and given a smear of Brevibacterium linens and related bacteria that ripens them from the outside in.
| Cow milk | Fat-standardised and pasteurised[danbo-spec-2025] |
| Starter (syrevækker) and rennet | [danbo-spec-2025] |
| Water | Large amounts are added during warming, which gives the soft, supple texture[danbo-spec-2025] |
| Salt | [danbo-spec-2025] |
| Smear cultures | Brevibacterium linens, Corynebacterium casei and/or Microbacterium gubbeenense[danbo-spec-2025] |
| Caraway (optional) | Must be named on the label next to the name[danbo-spec-2025] |
| Starter | starter culture (syrevækker); smear cultures on the rind |
Total time across the recorded steps: 14 days – 28 days
What changes: Starter goes into the standardised, pasteurised cow milk
Output: cheese milk with starter.
Microbes at work in this step
the starter (syrevækker) is added to the standardised, pasteurised milk, and rennet follows
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is soured with starter and set with rennet, then the curd is cut, stirred, warmed with added water and pressed under whey. The square loaves are salted and given a smear of Brevibacterium linens and related bacteria that ripens them from the outside in. Made in 6 steps over 14 days – 28 days. The longest step, smear and ripen, takes 14–28 days (Fødevarestyrelsen 2025) and runs at 7–21 °C (Fødevarestyrelsen 2025). Lactic starter and Smear bacteria Brevibacterium linens, Corynebacterium casei, Microbacterium gubbeenense do most of the fermenting.
| Main step | 14–28 daysSet[danbo-spec-2025] | Smear and ripen |
|---|---|---|
| Temperature | 7–21 °CSet[danbo-spec-2025] | Smear and ripen |
Danbo is washed-curd like Gouda, but its rind is smear-ripened with Brevibacterium linens and related bacteria (the "Danish method"), and it is square, not round.
Made from pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Rasmus Nielsen, manager of Kirkeby dairy on Funen from 1889, studied cheesemaking in East Prussia and the Netherlands in 1897 and then made a square, smear-ripened cheese. It got the name Danbo in 1952 under the Stresa Convention; in 1970 it was 27.5 % of Danish cheese output.
