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

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]

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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