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
- ^ 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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