- Maribo cheese
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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. http://books.google.com/books?id=akYLOTMdCSEC&pg=PT278. Retrieved December 20, 2009.
External links
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. http://www3.interscience.wiley.com/journal/119050724/abstract?CRETRY=1&SRETRY=0.
Danish cheeses Blue Castello • Crema Dania • Danbo • Danish Blue • Esrom (cheese) • Fynbo • Grinzola • Havarti • Maribo cheese • Molbo cheese • Saga cheese • Samsø cheese • Tilsit cheese • TyboCategories:- Cheese stubs
- Danish cheeses
- Cow's-milk cheeses
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