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Cheese from Denmark
A Danish semi-hard to hard cheese made with a DL-starter, salted and ripened from about three weeks at 8–17 °C. It is cut from flat wheels or blocks and has a firm, ivory to yellow body with round, pea- to cherry-size holes.
| Cows' milk or buffaloes' milk, or their mixtures | Raw material listed in the Codex standard; Wikipedia calls Samsø a cow's milk cheese[codex-fao2011][wp] |
| DL-starter culture (commercial lactic culture) | The Codex permits starter cultures of harmless lactic acid and flavour-producing bacteria[sondergaard2015][codex-fao2011] |
| Rennet or other safe and suitable coagulating enzymes | Permitted ingredient in the Codex standard[codex-fao2011] |
| Salt | Normal-salted cheeses hold about 3.4 % NaCl in the moisture[sondergaard2015] |
| Starter | commercial DL-starter culture |
Total time across the recorded steps: 21 days
What changes: DL-starter culture goes into the milk before it is set
The milk is soured with a DL-starter culture and set; the sources do not give times or temperatures for this step.
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 to hard cheese made with a DL-starter, salted and ripened from about three weeks at 8–17 °C. It is cut from flat wheels or blocks and has a firm, ivory to yellow body with round, pea- to cherry-size holes. Made in 4 steps over 21 days. The longest step, ripen, takes at least 21 days (FAO and WHO 2011) and runs at 8–17 °C (FAO and WHO 2011). Salt is 3.4 % (Søndergaard L 2015). Commercial DL-starter cultures; lactic acid bacteria counts and survival were followed over 12 weeks of ripening does most of the fermenting.
| Main step | at least 21 daysSet[codex-fao2011][sondergaard2015] | Ripen |
|---|---|---|
| Temperature | 8–17 °CSet[codex-fao2011][samso-codex] | Ripen |
| Salt | 3.4 %Measured[sondergaard2015] | Salt |
A Danish ripened cheese covered by its own Codex standard, with round pea- to cherry-size holes up to about 20 mm and a short ripening of about three weeks at 8–17 °C.
Under the Codex standard Samsø is a hard cheese ripened from 3 weeks at 8–17 °C. The standard does not say whether the milk is heated. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with raw milk.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says Samsø was invented in the 1870s, when the king of Denmark invited Swiss cheesemakers to teach their skill, and that it is named after the Danish island of Samsø. The Codex standard was first adopted in 1966, as C-7-1966, and revised in 2007.
