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Cheese from Denmark
Molbo is a Danish ripened cow cheese shaped as a ball, often compared with Edam. Danish rules define it as a firm sliceable cheese with a dry yellowish rind, a limited number of regular pea-sized holes and a fairly mild, lightly sour taste, ripened at least three weeks.
Molbo is Denmark's ball-shaped cheese of the Edam kind. In the Danish standard, Samsø is a flat cylinder or block, while Molbo must be a ball, with only a limited number of regular, pea-sized holes.
| Cow milk, dairy milk and other milk products of bovine origin | [dk-bek2022] |
Total time across the steps of Washed-curd cheese family (Gouda as template): 29 days
What changes: Starter and rennet go into milk at about 30 °C and it sets
Output: curd.
Microbes at work in this step
the mesophilic starter begins souring the milk
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
Molbo is a Danish ripened cow cheese shaped as a ball, often compared with Edam. Danish rules define it as a firm sliceable cheese with a dry yellowish rind, a limited number of regular pea-sized holes and a fairly mild, lightly sour taste, ripened at least three weeks. Made in 6 steps over 29 days. The longest step, coat and ripen on cheese boards, takes at least 28 days and runs at at least 12 °C. Salt is 18 %.
| Main step | at least 28 daysSet[gouda-dossier] | Coat and ripen on cheese boards |
|---|---|---|
| Temperature | at least 12 °CSet[gouda-dossier][decadt2026] | Coat and ripen on cheese boards |
| Salt | 18 %Reported[decadt2026] | Brine |
The Danish standard requires at least 3 weeks of ripening and caps the water content, for example at 46 % where fat in dry matter is 45 % to under 55 % [dk-bek2022].
Every number is labelled with how it is known. How this atlas is made
