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Cheese from Denmark
A Danish semi-hard cow milk cheese set with rennet and a lactic starter. The cut curd is warmed lightly, stirred and partly salted in the vat, pressed in moulds and usually brined. It ripens humid to dry at 10–20 °C, often with a washed rind, and is not usually sold before six weeks.
| Cow milk | [fao] |
| Cultures of harmless lactic acid bacteria | [fao] |
| Rennet or other suitable coagulating enzymes | [fao] |
| Salt (sodium chloride) | [fao] |
| Calcium chloride (optional)at most 200 mg/kg of milk | [fao] |
| Sodium or potassium nitrate (optional)at most 50 mg/kg of cheese | [fao] |
| Annatto and beta-carotene, alone or mixed (optional)at most 600 mg/kg of cheese | [fao] |
| Water and cumin seeds (optional) | [fao] |
| Starter | cultures of harmless lactic acid bacteria |
Total time across the recorded steps: 44 days
What changes: Lactic starter and rennet go into the cow milk
A lactic starter and rennet or another suitable coagulating enzyme go into the cow milk.
Microbes at work in this step
Not documented for this step.
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
A Danish semi-hard cow milk cheese set with rennet and a lactic starter. The cut curd is warmed lightly, stirred and partly salted in the vat, pressed in moulds and usually brined. It ripens humid to dry at 10–20 °C, often with a washed rind, and is not usually sold before six weeks. Made in 6 steps over 44 days. The longest step, ripen, takes at least 42 days (Consejo Nacional de Ciencia y Tecnología (CON…) and runs at 10–20 °C (Consejo Nacional de Ciencia y Tecnología (CON…).
| Main step | at least 42 daysSet[fao] | Ripen |
|---|---|---|
| Temperature | 10–20 °CSet[fao] | Ripen |
A Danish semi-hard cheese with many irregular eyes; the curd is lightly warmed, stirred and partly salted in the vat before pressing.
The standard allows added nitrate only up to 50 mg/kg of cheese and calcium chloride up to 200 mg/kg of milk, and the cheese is not usually sold before six weeks. It does not say whether the milk is pasteurised and gives no pH or salt limit.
Every number is labelled with how it is known. How this atlas is made
The Codex individual standard for Maribo, C-24, dates from 1971, and El Salvador adopted it as a national standard in 1999–2000. The Danish dairy-products order of 2023 lists Maribo as cheese type no. 23 in its register of cheese characteristics.
