Maribo cheese

Maribo
Country of origin Denmark
Source of milk cow
Pasteurised yes
Texture semi-hard
Fat content 30-45%
Aging time 4 months

Maribo is a Danish semi-hard cheese made from cow's milk.[1] Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.

Notes

  1. ↑ International Food Information Service. IFIS Dictionary of Food Science and Technology (2nd ed.). Chichester: John Wiley and Sons. p. 266. ISBN 978-1-4051-8740-4. Retrieved December 20, 2009.

Further reading

  • Brito, C; Astete, MA; Pinto, M; Molina, LH (2007). "Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield". International Journal of Dairy Technology. 53 (1): 6–12. doi:10.1111/j.1471-0307.2000.tb02649.x.


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