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Cheese from Denmark, the island of Funen
Cow milk is set with rennet and a lactic starter, the curd is cut, lightly heated, pre-pressed in the vat and pressed in moulds, then usually brined. The wheels ripen moist then dry at 10–20 °C with frequent washing into a firm, mild cheese with a few pea- to cherry-sized eyes. It is not usually sold before six weeks.
| Cow milk | [codex-c25] |
| Lactic acid bacteria cultures | [codex-c25] |
| Rennet or another suitable clotting enzyme | [codex-c25] |
| Salt | Usually by brining[codex-c25] |
| Optional calcium chloride, nitrate, annatto or beta-carotene, and water | Within the standard's limits[codex-c25] |
| Starter | lactic starter culture |
Total time across the recorded steps: 42 days
What changes: A lactic starter and rennet go into the milk and it sets into a curd
Microbes at work in this step
lactic fermentation begins
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
Cow milk is set with rennet and a lactic starter, the curd is cut, lightly heated, pre-pressed in the vat and pressed in moulds, then usually brined. The wheels ripen moist then dry at 10–20 °C with frequent washing into a firm, mild cheese with a few pea- to cherry-sized eyes. It is not usually sold before six weeks. Made in 5 steps over 42 days. The longest step, ripen with frequent washing, takes at least 42 days (Codex standard C-25-1971 for Fynbo) and runs at 10–20 °C (Codex standard C-25-1971 for Fynbo).
| Main step | at least 42 daysSet[codex-c25] | Ripen with frequent washing |
|---|---|---|
| Temperature | 10–20 °CSet[codex-c25] | Ripen with frequent washing |
Fynbo is a firm, mild cow-milk wheel that is washed often during ripening, and it has only a few round eyes, each the size of a pea to a cherry.
The Codex standard sets composition and at least six weeks of ripening before sale; it does not say whether the milk is pasteurised.
Every number is labelled with how it is known. How this atlas is made
Visit Denmark calls Fynbo a traditional Danish cheese that comes from Fyn. Codex adopted an individual standard for Fynbo, C-25, in 1971.
