Tybo cheese
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| Tybo | |
|---|---|
| Country of origin | Denmark |
| Source of milk | cow |
| Texture | semi-hard |
| Fat content | 25-46% |
Tybo is a Danish cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor. Sometimes it is flavored with caraway seeds.
History
The production of Tybo was described in the Middle Ages. Fresh, warm, unskimmed milk was coagulated and stirred by hand or ladle until separation occurred and solid material began to settle. The solid material was then kneaded, squeezed, and layered; with salt sprinkled in between the layers.[1]
Notes
- ^ MOREIRA M.; STORANI E.; BEVILACQUA A.; DE ANTONI G. (2003). "Effects of starter culture on the characteristics of tybo cheese". Italian journal of food science. 15 (2): 287–294.
External links
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