||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Country of origin||Denmark|
|Source of milk||Cows|
|Aging time||1.5-5 months|
The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacteria culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danbo is sold under various trade and brand names, including Lillebror, Gamle Ole, and Riberhus by Arla Foods. Gamle Ole in particular has gained a reputation for being extremely pungent.
In the first decades of the 20th century, Danish immigrants, established in the south part of Minas Gerais State in Brazil, discovered a new kind of cheese, after making the traditional Danbo Cheese with Brazilian milk. This cheese is called Queijo prato.