Danish cuisine

Danish cuisineoriginated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after theIndustrial Revolution. Open sandwiches, known assmørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includesflæskesteg(roast pork with crackling) andkogt torsk(poached cod) with mustard sauce and trimmings.Ground meats(pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includefrikadeller(meat balls),karbonader(breaded pork patties) andmedisterpølse(fried sausage). Denmark is known for itsCarlsbergandTuborgbeers and for itsakvavitandbitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of theMiddle Agesand some even to theVikings.
Since the early 2000s, some Danish chefs have developed thenew Danish cuisine, an innovative way of cooking based on high-quality local produce. This new philosophy and cuisine has attracted the attention of, and been celebrated by, the international gourmet community. It has contributed with a considerable number of highly acclaimed restaurants in Copenhagen and the province, with some of them awardedMichelin stars.
Danishcooking is rooted in the peasant dishes served across the country before theIndustrial Revolutionin 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety ofbrassicas, bread, fish, pork, and later potatoes, were eaten everywhere. Families had their own storage of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup, and smoked or salted pork.Industrialization brought an increase in the consumption of fresh meat and vegetables, but rye bread and potatoes continued to be staples.With the arrival of dairycooperativesin the second half of the 19th century, milk also gained favor, although all kinds of dairy products have been consumed in lesser quantities for millennia. The introduction ofwood-burning stovesandmeat grinderscontributed to a range of new dishes includingfrikadeller(meat balls),medisterpølse(fried ground meat sausage),hakkebøf(meat patties of beef),karbonader(breaded pork meat patties), meat loafs, roast pork, poached cod, andstegt rødspætte(breadedplaice). Desserts of stewed fruits or berries such asrødgrøddate from the same period, as do a large variety of cakes and cookies.
Over the centuries, sausage, which was not only economical but could be kept for long periods, was together with rye bread behind the development ofsmørrebrød. By the end of the 18th century, there were several different kinds of sausage but the preparation of cold meat products developed rapidly in the 1840s when the French butcher Francois Louis Beauvais opened a business in Copenhagen. In the 1880s, Oskar Davidsen opened a restaurant specializing insmørrebrødwith a long list of open sandwiches.Leverpostej(liver pâté) became available in grocery shops at the end of the 19th century but it was some time before its price was comparable with that of cold cuts. Around the same time, the one-hour lunch break which had allowed people to enjoy a hot midday meal was shortened to 30 minutes, encouraging them to take a few pieces ofsmørrebrødto work in a lunch box. In the 1920s and 1930s, tomatoes and cucumbers were added as a topping to the cold cuts. In the 1940s, Henry Stryhn popularizedleverpostejby making deliveries around Copenhagen on his bicycle.
In the 1960s and 1970s, with the availability ofdeep frozen goods, the concept offast foodarrived together with an interest inMediterranean dishesas Danes travelled more widely. By the 1990s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest ingourmetdishes. Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such ascanard à l'orangeor authenticsauce Béarnaise. A younger generation of chefs soon started to travel abroad themselves, learning how to adapt the expertise of French and Spanish chefs to the use of local ingredients as a basis for creating beautifully presented, finely flavored Nordic dishes. As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with severalMichelin-starred restaurantsin Copenhagen and the provinces.
Danish cuisine has also taken advantage of the possibilities inherent in traditional recipes, building on the use of local products and techniques that have not been fully exploited. Local products such as rapeseed, oats, cheeses and older varieties of fruits are being rediscovered and prepared in new ways both by restaurants and at home, as interest in locally sourcedorganic foodscontinues to grow. TheNordic Council's agricultural and food ministers have supported these developments in the form of a manifesto designed to encourage the use of natural products from the Nordic countries in the food production industry, while promoting the "purity, freshness, simplicity and ethics" associated with the region's cuisine.
In 2010, 2011, 2012, and 2014 the Copenhagen restaurantNoma(short fornordisk mad– Nordic food) was named the world's best restaurant by the magazineRestaurant.
In 2012, the Danish chef and food activistClaus Meyerhad his own show about Nordic cuisine onBBC Lifestyle.His recent bookAlmanakcontains 365 new cuisine recipes, one for each day of the year.
Most Danes have three regular meals a day, usually consisting of a cold breakfast with coffee or tea, a cold lunch at work and a hot dinner at home with the family. Some also have a snack in the middle of the afternoon or in the late evening. Meat, especially pork, is by far the most common ingredient of hot meals. It is usually accompanied by potatoes and sometimes by another vegetable such as carrots or lettuce. Most hot meals consist of only one course: starters are fairly rare but desserts such as ice cream or fruit are a little more frequent. Beer and wine are fairly common drinks at mealtimes but so are soft drinks, plain water and, to a lesser extent, milk and coffee.Many families follow the old traditions. Mothers and fathers cook together and teach their children how to cook. Meals form an important part of family life, allowing for socializing and contributing to the sense of the well-being and coziness known ashygge.
The basic Danish breakfast consists of coffee, or tea, andrye bread, white bread, or rolls with cheese or jam. Bread at breakfast time most often comes in the form of a white loaf known asfranskbrød(French bread), abaguette, or a variety of white or brown rolls (boller,birkes,rundstykker,håndværkere) orcroissants.The bread is usually buttered and topped with soft or creamy cheese, sausage, pâté, cured cold meat or jam. On festive gatherings or when time permits, as on Sundays, for example, a variety of bread rolls can be included as well aswienerbrød, asDanish pastryis known in Denmark. Fruit juice, mostly orange or apple, and sometimes a bitter such asGammel Dansk, may also be served, especially when breakfast is served to guests or on special occasions and celebrations like birthdays and anniversaries.In Danish hotels, soft-boiled eggs and cold meats are usually served for breakfast, too.
On weekdays, various cereals, such ascorn flakes,muesliorrolled oats, are often served for breakfast with just cold milk and sugar. Soured milk products are popular, too, and are served either plain or with cereals or fruit. The typical local soured milk product ofymeris topped withymerdrys, a mixture of dried grated rye bread and brown sugar. Porridges such asoatmealand a traditional local porridge calledØllebrødare also popular on work days. Øllebrød, a thin porridge cooked with bits of rye bread,hvidtøl, water, and sugar, and served with milk or sometimes whipped cream, is gaining in popularity as reflected on the breakfast menus of many cafés.
Rather than eating at home, most Danes have a quick lunch at work or school either in thecafeteria, if there is one, or more often in the form of apacked lunchormadpakkeprepared before they leave home. Lunch is usually a cold meal consisting of a few simply prepared pieces ofsmørrebrød(often referred to ashåndmad, i.e. hand-food) with slices ofcold meat,sliced sausageor hard-boiled egg.Leverpostej, a liver pâté prepared from pig's liver and lard, is also frequently used as a spread.
For the average family,dinneris the one meal of the day where everyone can be gathered, due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions.  Dinner usually consists of just one main course, often a meat dish with potatoes and a vegetable or salad. Starters are seldom served at home. If there is a dessert, it is likely to be ice cream or a fruit dish. Much more substantial dinners are served on weekends, special occasions or when guests have been invited.
Confusingly, the evening meal is sometimes calledmiddag(midday) because hot meals were formerly served in the middle of the day. The variety of evening meals has developed as a result of the increasing availability of foods from supermarkets as well as the development and growth of the local food industry. As a result of American influence, there is now considerable interest in barbecues, salad buffets and ready-to-serve dishes. Italian-inspired preparations, including pizza and pasta, have also become common options. Meat is very popular, pork ranking as the most frequently served. Cuts are often prepared in the frying pan and accompanied by gravy and potatoes.
Smørrebrød(originallysmør og brød, meaning "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread.Pålæg(meaning put-on, actually "that which is laid on [the bread]"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. More elaborate, finely decorated varieties have contributed to the international reputation of the Danishopen sandwichorsmørrebrød. A slice or two ofpålægis placed on the buttered bread and decorated with the right accompaniments to create a tasty and visually appealing food item.
Some traditional compositions include:
Det Kolde Bordis a cold buffet served with bread on special occasions. The food is usually brought to the dining table and passed around family-style and the idea is similar to the Swedish counterpart, thesmörgåsbord, but with slightly different ingredients.Det Kolde Bordis usually served at lunch time, but may well carry on into the evening.
The meal begins with seafood, usuallypickled herring, or anotherherringdish. The cured and pickled herring fillets are typically made and served in a white and a red variety, but a multitude of pickled herring dishes exists.White herring has marinated in a clear, sweet and mildly spicedvinegarmarinade while the sharper tasting red herring has marinated in a red, seasoned vinegar marinade, owing their red colour tosandal wood.Other common variations includes a variety ofsour cream-based sauces, of which acurryflavoured type is very popular.Spegesildis usually served on buttered, black rye bread, topped with onion rings, pickledcapersand a glob of curry salad – a sour-cream based sauce, flavored with curry and chopped pickles – and chopped hard boiled eggs on the side. Alternative, but common, herring dishes served at the cold buffet includesstegte sild i eddike(fried herring in vinegar) consisting of rye-battered, fried fillets of herring in a spiced vinegar marinade or the more elaboratesilderet(herring dish) where the herring is arranged in a large serving dish with various sides such as warm, boiled potatoes, raw onion, pickled capers and adill-flavoured sour-cream or mayonnaise sauce, or diced apple, shredded horseradish and curry salad, as two common options.Other seafood dishes may include:
The cold table also consists of a wide variety of meat dishes and, despite its name, nearly always includes a few items which are served hot. Some of the more common components are:
There might also be cold cuts from hams, roast beef, salami, brisket of beef and spiced roulade.Det Kolde Bordusually include accompaniments such as potato salad, scrambled egg and a variety of salads. Desserts like fruit salad and fruit pies, as well as various cheeses may also be served.Around Christmas, the buffet will sometimes includesylte(meat jelly from pork) and other Christmas-related specialties.
The everyday evening meal for most Danes consists of a main course and perhaps a dessert. At weekends and on special occasions, a more elaborate meal is served. Good restaurants usually serve a three-course dinner. While an ever-wider range of foreign foods are available in Denmark, traditional dishes are still popular. A selection of the more common options is given below.
The first course is typicallyfishor soup, although a wide variety of otherappetizersare becoming more common. Common traditional appetisers include:
Soupis often a meal on its own and mostly served with bread. It can also be served as anentréebefore the main course. In addition to soups also common outside of Denmark, specialities include:
Fish,seafoodandmeatare prominent parts of any traditionalDanishdish.
With a very long coastline and large number of smaller islands, Denmark has a long tradition of fishing and seafood takes a natural part of the Danish food tradition.
The most commonly eaten fish and seafood are:
Fish fromBornholm,IcelandandGreenlandalso has a special place in the Danish cuisine. The island of Bornholm, a part of Denmark located in theBaltic Sea, to the east ofZealandand south ofSweden, is noted for its smoked fish items. Iceland and Greenland have long shared histories with Denmark, and the fish from these North Atlantic lands is a sign of quality.
Pork is the favourite meat in Denmark and pork meat has been a major export sector for more than 100 years.As regards home cooking and meat, the Danes primarily eatpork(42%), followed by poultry (28%) and beef (26%). These are 2016 numbers and does not include processed meat and eating out. Processed meats comprise a lot of pork in Danish cuisine, includinghams, smoked pork, many kinds of cold cuts, sausages and salamis, so the pork consumption percentage would be even larger if processed meat were included.Ground pork meat is used in many traditional recipes requiring ground meat.Danish baconis generally of good quality (exported Danish bacon is of exceptional quality), and available in both the striped and back varieties.
Beef is also very popular in the modern Danish kitchen. Danish cattle are primarily used for dairy and Denmark has a centuries-old tradition of dairy products. Hence, cattle bred for their meat were formerly rare and expensive.Dairy cattle rarely make good meat cattle – especially after several years as dairy cows- and for that reason, beef has traditionally been ground and cooked as patties or prepared as boiled roast or soup. Today meat-cattle is more common andsteaksare popular, especially top sirloin steak of beef (culottesteg) is a classic dish to serve for guests.
Poultry consumption is dominated bychicken, with chicken filet and as the most popular choice.
The Danes meat consumption remains high, but meat has overall lost a little bit of ground to vegetables and vegetarian food in the 2010s. Also there is a tendency to replace popular meats with chicken.
Many traditional dishes have been abandoned in Denmark in the last 4-5 decades, especially dishes requiring long preparations but alsoorgan meatdishes. Fast preparations, pre-cooked meals and foreign inspired cooking from around the world, has increasingly found its way into the kitchens of the common Danish family.Traditional Danish main course dishes includes:
Desserts from the traditional Danish cuisine that are still popular, includes:
Cakes are usually not served for dessert in Denmark, but as an occasional sweet treat in between meals or at celebrations and particular festive events. Coffee or tea is usually offered with cakes.
Salted liquorice is popular in Denmark and theNetherlands.Chocolate-coated marshmallow treatsoriginate from Denmark. Also first produced in Denmark the companyCastusproduces slices of fig/date to put on rye bread. Other fruit slices are also produced.
Danish culture has a number of annual recurring traditional feasts. Most of them are rooted in both theNorse pagantradition and theChristianculture, including the most widely celebrated feast ofChristmas, known asJulin Denmark. Christmas and Easter are the most prominent feasts in Danish culture, both in terms of religious and traditional importance but also food wise. A number of smaller feasts such asFastelavn(Carnival),Pinse(Pentecost) andMortensaften(St. Martin's Day), are also of some importance regarding food while other traditional celebrations such asGrundlovsdag,May DayandSankthans(St. John's Eve) are not coupled to the Danish food culture in any special way.
The celebration ofNew Year's Eveis perhaps on par with both Christmas and Easter in modern times and is also coupled with some strong food traditions. Poachedcodserved with mustard sauce, boiled potatoes and horseradish is traditionally enjoyed as the main course on this evening, known asnytårstorsk(New Year's Cod), withchampagneandkransekageserved later in the night.Slices of boiled ham served with stewed kale is another traditional dish for this particular evening. In recent decades, the traditional menus has given way to contemporary gourmet servings in many places, even though the champagne and thekransekageremains very popular.
There are some regional variations of the traditional Christmas cuisine within Denmark, but it is generally the same across the country.It includes a lot of spices, in particularcinnamon,clovesandcardamom.
Julefrokost, or Christmas lunch, is a variation onDet Kolde Bordbuffet, celebrated on various occasions throughout the whole Christmas month of December. Most communities, workplaces, organisations and associations set aside time for an annual gathering andjulefrokoston a non-specific Friday or Saturday. This includes coworkers, club members and all kinds of organizations and the festivities often include music and dancing, and usually continues into the early hours of the morning with plentiful drinking. In addition to these public gatherings, there is also tradition for a special family eventjulefrokost, but this is celebrated in the home on Christmas Day or shortly after.
Apart from the standard food items for a Danish cold buffet, Christmas lunchjulefrokosttraditionally also includes some specialities, such assylte(pork meat jelly), friedblodpølse, andRisalamande.Blodpølseis a sweetened and spicedblood sausagewith raisins, but it has decreased a lot in popularity since the 19th century.Risalamandeis a rice pudding served with hot or cold cherry sauce and it is very popular. The pudding consists mainly of sweetened and cooled rice porridge mixed with whipped cream, vanilla and chopped almonds. A popular and traditional game is to put a whole, peeled almond in the common bowl of pudding. The lucky person to find it in his or her serving wins a prize, which in popular traditions would be a pig shaped of marzipan.
JuleølChristmas beer brews and herb infusedakvavitspirit is commonly paired with thejulefrokost. All over Denmark,trainsandbusesrun all night during thejulefrokostseason and the police are on a special lookout for drunk drivers to avoid alcohol related accidents.
A special part of not only thejulefrokostlunch but of many festive, celebratory meals is theselskabssang(party song). It is a tradition unique to Denmark, and includes event-specific sing-along songs to traditional tunes, but with lyrics specifically written for the occasion.
In Denmark, the Christmas dinner is served on the evening of 24 December (Christmas Eve). It takes the form of a main dish (usually pork, goose or duck) and theRisalamandedessert. The traditional recipes from Frk. Jensen's 1901 cook book (see below) still form the basis of Christmas cooking today.
Flæskesteg, a pork roast cut from the breast or neck and with the skin left on, is prepared by cutting the skin through to the meat layer sideways and rubbing it thoroughly with coarse salt flakes and sometimes spices to guarantee crispy tasty cracklings. Slices of roastedflæskestegis served with brown gravy and accompanied by both boiled potatoes and caramelized potatoes (brunede kartofler) specially prepared in a frying pan with melted sugar and a lump of butter. Sour-sweet spiced red cabbage is always included too and is widely available in jars and cans.
Goose and duck are filled with a stuffing of apple boats and prunes before they are roasted in a hot oven. The bird is served with a brown sauce based on the broth obtained by boiling the heart, neck, liver and gizzard, thickened with a little fat from the bird, flour and sour cream. Gravy browning may be added.Just like the pork, the bird is served with two kinds of potatoes and red cabbage.
Holy Saturday the traditional dish served for lunch isSkidne æg(Dirty eggs),the name referres to fact that the homes were usually dirty on Holy Saturday, as no work and no cleaning or laundry would be done on the two holidays: Maundy Thursday and Good Friday. Skidne æg is medium boiled eggs, served with mustard sauce, cress and ryebread.
Families gather for lunch on Easter Sunday. The lunch will typically consist three courses, starting with "det kolde bord" with pickled herring, prawns, hard-boiled eggs, tuna, liverpaté and various cold cuts. Strong Easter Brew beer and snaps is usually served. The second dish is a warm dish, that according to tradition should contain either lamb, eggs or chicken. The third dish is cheeses with grapes, red peppers and crackers.
Eating out in restaurants can be a costly affair, with the average price running higher than that of the European average.As a result of the New Nordic Cuisine trend, Danish restaurants are now firmly on the international gourmet map.
In the big cities, and in shopping districts, there are many more reasonably priced eating places, including suchchain fast foodpossibilities asMcDonald'sandBurger King. The most common quick food restaurant is the "burger bar" or "grill bar", offeringhamburgers,hot dogsand a wide variety of other fast food staples. Pizzerias are equally popular and can be found in every town in the country, large or small. Other commonly found fast foods include Turkish and Middle East food specialties such asfalafel,shish-kebaband spit-roasted meat (most oftenshawarma) withsaladinpita bread, or wrapped in durum wheat basedflatbread.
Denmark has many fine dining restaurants, not only in the larger cities, but also in the countryside. Thekro(roughly equivalent to an inn, but held in higher social regard) provides lodging as well as meals and drinks. Especially the royally privileged lodges have a long and interesting history.Danish cuisine continues to evolve and keep up with the times. It has become more health-conscious, and has drawn inspiration not only from the traditional French and Italian kitchens, but also from many other more exotic gastronomical sources. Increasingly, restaurants are turning to trends based on a combination of continental cooking and the growing interest in products from the local environment served in accordance with seasonal availability.
Another reasonable place to eat is at acafé. These are plentiful, especially in the bigger cities, and usually offersoups,sandwiches,salads,cakes,pastries, and other light foods, in addition to the expectedcoffee,tea,beerand otherbeverages. Quite a few cafés serve breakfast and brunch, and some double as evening restaurants.
Most cafés in Denmark are unique, but chains are increasingly popular. The Danish coffee-bar chain of Baresso Coffee, founded in 1999, mainly serves coffee and tea related products and is present with many cafés in most larger towns across Denmark, but also in theFaroe Islandsas well asCopenhagen AirportandMS Crown of Scandinavia.International café chains has gained ground in the capital ofCopenhagen, currently including twoStarbucksand severalCaffè Ritazza(UK), at theCopenhagen Airport, Magasin Torv by theMagasin Du Norddepartment store, and atCopenhagen Central Station.
Street foodhas made an enormous impact on the way Danes eat in the 2010s, but street food has been part of Danish dining culture for many years.
Thepølsevogn(lit. sausage wagon)food truckis a well-established common fast food option and the "original" street food outlet in Denmark. They serve a variety of porksausages, including Denmark's renowned red sausages,røde pølser. These hot dog-like sausages of theVienna typeare about 20 cm long, about the diameter of an index finger and stuffed in brightly coloured red skin.Røde pølserare traditionally served on a small, rectangular paper plate with a bread (similar to ahot dog bun, but without a slice in it) on the side, and a squirt of bothketchup, Danishremouladesauce andmustard. Danish remoulade is somewhat similar to Americanrelishand the mustard served with sausages is hot and unsweetened. The bread and sausage is eaten alternately, dipped into the condiments.Typical and classic sausages served from a pølsevogn also includes, thick and juicyknækpølser(both red and uncoloured), long thick and grilledfrankfurtere, hearty grilledmedisterpølse, large grilledkryddersvendsausages spiced with curry, andpølse i svøb(sausage in a wrap) which are a sausage wrapped in and grilled with bacon.
When the sausage is served in a traditional hot dog bun, it is called a "hot dog". It is commonly served with Danish remoulade, ketchup, mustard, onion (both raw and toasted, i.e.ristede) and thinly sliced pickles on top. Theristede løgfried onions are similar in taste to French-fried onion rings. The pickled condiment varies from region to region, and includesrødkålred cabbage in some places, but cucumber relish is the most widespread. Another variety is the French hot dog (Fransk hotdog) which is a sausage stuffed into a special longbaguette-like bread roll. The roll has a hole in one end, and after the requested condiment has been squirted in (ketchup, mustard, different kinds of dressing), a sausage is slipped through. The simplest sausage wagons are portable and very temporary. They are typically a metal wagon with an open window to the street, and a counter where customers can stand and eat their sausages. More advanced wagons includes limited seating, usually both inside and outside. Through the years the number of sausage wagons has dropped as competition from convenience stores, gas stations, kebab and pizza-places has increased.
Food courtsemerged on the Copenhagen dining scene in 2011 and quickly became very popular, inspiring similar initiatives in Aarhus from 2015.Parallel with the stationary and sheltered food courts, mobilefood trucksappeared, selling a wide variety of meals at events and random popular spots. This new development is part of a broader popular movement ofsocial diningacross the country, with a multitude of localfood,diningandcooking clubs,purchasing societiesandurban farmingprojects sprouting among citizens in larger cities.
Potatorecipes are ubiquitous in Danish cooking. The potato was first introduced into Denmark by French immigrantHuguenotsinFredericiain 1720.The potato is considered an essential side dish to every hot meal.
Especially prized are the season's early potatoes, such as those fromSamsø.
Some favorites:
Although the potato is the central vegetable in traditional Danish cooking, it is by no means the only vegetable associated with Danish cuisine. Those other vegetables that play an important role often had to be preserved for long periods of time in cold rooms, or were pickled or marinated for storage. Cauliflower, carrots and a variety of cabbages were often a part of the daily meal, especially when in season, in the days prior to widespread refrigeration.
Saucesandcondimentsare an important part of the Danish meal:
Denmark is known for quality dairy products, and that includes cheese. In Denmark, cheese might be served as part of breakfast, lunch or in salads and also as an after-dinner snack, referred to as a so-calledostebord(lit.: cheese-table) orostetallerken(lit: cheese-plate) along with grapes, crackers and wine.
While the most commonly eaten cheese in Denmark is mild, there are also stronger Danish cheeses available, some of which are very pungent. DanishBlue cheesecan be quite strong, and Danish cheese manufacturers produce molded cheeses that span the range from the mildest and creamiest to the intense blue-veined cheese internationally associated with Denmark. Another strong cheese isGamle Ole(lit: Old Ole – Ole is a man's name), a brand of pungent aged cheese that has matured for a longer period of time. It can be bitingly strong. It is often served in combination with sliced onion and aspic (sky) on Danishrugbrødspread with lard.Rummay be dripped on this pungent cheese prior to serving.
Strong cheeses are an acquired taste for Danes too. Elderly Danes who find the smell offensive might joke aboutGamle Ole'ssmelling up a whole house, just by being in a sealed plastic container in the refrigerator. One might also refer to Gamle Ole's pungency when talking about things that are not quite right, i.e. "they stink". Here one might say that something stinks or smells ofGamle Ole.
Danish cheese is almost exclusively produced from cow's milk. Some well-known Danish cheeses include:
In relation toApetina, Denmark lost a long legal battle with Greece,to use the term "feta" for Danish cheese produced using artificially blanched cow's milk. Since July 2002, feta has been aprotected designation of origin(PDO), which limits the term within theEuropean Unionto feta made exclusively of sheep's/goat's milk in Greece.Because of the decision by the European Union, Danish dairy companyArla Foods(who also manufactureDanbo) changed the name of their Feta product toApetina.
Freshherbsare very popular, and a wide variety are readily available atsupermarketsor local produce stands. Many people grow fresh herbs either in the kitchen window, in window boxes or outside, weather permitting. Most commonly used herbs and other seasonings in Danish cooking:
Other spices used in the traditional Danish cuisine includesnutmeg,carraway,juniper,allspiceandginger(powder and candied). In modern times, the use and variety of spices has increased and now spices likechilli,paprika,basilandstar aniseis used widely.
Similarly to vegetables,fruithad to withstand long storage during the winter to become a part of the traditional cuisine. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration with desserts.
Fruit that is traditionally associated with Danish cuisine:
A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" (skovbær) and is a common component in tarts and marmalades. A popular dessert isrødgrød, made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk.
"Rødgrød med fløde" is often jokingly used by Danes as ashibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce.
Bread is a very important part of the Danish table.It is enjoyed at home, in the workplace or in restaurants and is usually based primarily onrugbrød, which is sour-doughrye bread. It is a dark, heavy bread which is sometimes bought pre-sliced, in varieties from light-coloredrye, to very dark, and refined towhole grain. Rugbrød forms the basis ofsmørrebrød(see above).Many people still bake at home, particularlyboller, which are small bread rolls, and often the traditionalkringle, which is a pastry filled withZante currantsandremoncepaste. The Danishfranskbrød(lit: French-bread) are leavened wheat breads, roughly equivalent towhite bread. Franskbrød are available in many varieties, ranging from whole wheat to pumpkin, chestnut, or poppy-seed sprinkled loaves and loaves containing maize, müsli or honey. Some loaves are made with alternative wheat sorts likeemmerorspeltand some contains small amounts of low-gluten grains suchrye. Leavened brown loaves are also referred to asfranskbrød.People often eatjamwith cheese on crusty white bread forbreakfast, and also very thin slices ofchocolate, calledpålægschokolade. Because of the popular rye bread, Danes eat less wheat bread than most other western countries, even though bread is part of most daily meals.
Denmark has a large variety of cakes and in 1997, the bakers guild launched the now countrywide celebration ofKagens Dag(Day of the Cake) as an annual recurring event in April–May.The region ofSønderjyllandhas become known for its concept ofSønderjydsk kaffebord, serving copious amounts of coffee and regional cakes on gatherings and festive afternoons.Typical Danish cakes include:
Denmark is not a noted exporter of candies, but Danes eat more candy per capita than other countries.
There also exists a vast number of other types of sweets and candy, ranging fromgumdropsanddragéeto mints andcaramelsweets. A concept known asBland selv slik(literally "mix-yourself candy") is common in Danish supermarkets and kiosks. It comprises a number of lined-up containers, usually between 20 and 50, each with a different kind of candy, and customers then service themselves with a paper bag and a small scoop. The paper bag is then weighed, and paid for.
Both Danish and imported candy are found in these box assortments, and the shape, texture and flavor differences are often very creative. Candy has been manufactured resembling a vast number of objects, such as flying saucers, tennis racquets, soccer balls, butterflies, and even teeth and toothbrushes.
Traditional or popular drinks consumed in Denmark includes:
Notable alcoholic beverages includes:
The Danish food culture is sometimes criticized by gastronomes and nutritionists.
Substantial criticism has been directed at the nutritional content of Danish food; for example, at the ratio of meat, side dishes, and greens on the plate. Nutrition information campaigns have been trying to get the Danes to become healthier by eating less meat, fat, and sugar, and more raw vegetables. Instead of a healthier diet, however, the results too often have been feelings of guilt and a view of food as something which is just the correct fuel for the body's machinery.
Historian Søren Mørch has characterized the Danish cuisine as a "garbage kitchen" of insipid, sweet and unspiced "baby food" where the tastes of milk and sweetness form the key elements. He believes that it arose because the export policy of the Danish food sector was to use the Danish home market as a "gutter" for left-over products, after high-quality bacon and butter had been sold abroad. Skimmed milk, meat scraps only suitable for chopping up, and the replacement productmargarineare all products which Søren Mørch describes as residue products.
The cookery book was published byKristine Marie Jensen(1858–1923) in 1901 and titledFrk. Jensens Kogebog(Miss Jensen's Cookbook) is considered by many Danes to contain all the authentic recipes for traditional dishes as well as for baking bread, cakes, and biscuits. It has been reprinted dozens of times and new editions can be found in most Danish bookshops today. When Danes prepare meals for special occasions, for example at Christmas time, they frequently follow Frøken Jensen's detailed descriptions.The book has not been translated into English but many of the traditional Danish recipes on English-language websites are those of Frøken Jensen. The original edition (only in Danish) is available online.