Samsø cheese

Samsø is a Danish cow's milk cheese named after the island of Samsø located in Denmark. It was invented in the later 19th century (1870s[1]) when the king of Denmark invited Swiss cheesemakers to teach their skill. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. The cheese has goldenrod coloured rind covered with a yellow wax.[2][3]

Samsø
Country of originDenmark
Source of milkcow
Pasteurisedyes
Texturesemi-hard
Fat content30-45%
Aging time3-6 months

See also

References
  1. NPO法人チーズプロフェッショナル協会 (2015), 世界のチーズ図鑑 (in Japanese), マイナビ, p. 153, ISBN 9784839954802
  2. Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. ISBN 9781465436054, ISBN 9781465436054
  3. Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. ISBN 9789036615990, ISBN 9789036615990
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