Evening star., 1954-06-03
Donish Discoveries
Cheese Here
Is q Super
Production
By Violet Faulkner
Food Editor of The star

Food Editor Of The Star
(ThiS is the last In q series
OF articles by Mrs. Faulkner
sent during her recent tour as
guest OF the Danish OoUern-
ment.)
HOLDING, Denmark. - The
Danes love their cheese. They're
proud Of it, as well they may be;
it's delicious. They eat cheese
with most every meal but not in
the way the American does.
They spread it on bread. eat it
plain as a savory but not as in
gredient in made dishes as we
do. French dressing with Danish
blue. macaroni with cheese, and
cheese sauces are not usual with
them. The Danes make IL diff
ferert cheeses which are named
after the different parts of the
country. incidentally, they have
dolls dressed in the folk cos
tunes of these districts, that
are symbols of the various
cheeSeS.
Recently they have developed
a new one (for them) called
cottage cheese. It's made on,
request for the United States
forces and they export about
1000 pounds daily. But you can't
get a Dane to eat cottage cheese
-. they want a cheese to spread
on bread this variety is not
to their liking at all, at all.
Donish Blue
At Skjoedstrup we visited a
Danish blue cheese plant and
followed the process from start
to finish. The pasteurized milk
was poured into large stainless
steel tanks to which rennet and
mold culture is added. It's left
for 80 minutes to thicken. At
the end of that time the milk is
broken into small curdS, left
again for an hour before the
whey is drained off. Breaking
the milk is done by hand. A
man draws a cutter, which is a
large wooden frame with steel
wires running both horizontally
and perpendicularly across it,
the length and the width of the
tank. The curd is poured into
open molds, salted, and stored
on racks.
At the end of three days each
mold goes on a machine equipped
with long steel prongs that
pierces fine holes through the
depth of the cheese. This is to
allow air to penetrate the heart
of the cheese and start the mold
developing. 1t goes back to the
racks for three weeks, then the
air holes are closed with oil. left
again for two weeks before they
are washed and scrubbed with
plain water. They're now ready
for packing and shipping. Peri
odically samples of the cheese are
judged by specialists at the CEN
trail station for standards. All
cheese for export carries the
familiar "lur" sign that we're
beginning to recognize through
out Denmark.
Somsoe Cheese
Their Samsoe cheese they de-
scribe as a golden cheese, and
its holes shine with the promise
of a joy to come-like sunlit dew
drops on a Danish morning."
Some people prefer it young,
some prefer it old, but most peo-
pie like it at any age. The Danes
say they think it is best at the
age of 6 months. They ran a test
panel for us one noon and we
were divided about $3.50. Sam
soc is the great household cheese;
they eat it as a sort of sweet"
without bread. They cut it in
f1nger-length strips and enjoy it's
flavor to the full. They believe
cheese is mot just something to
eat with something else, it is in
itself something"
Danbo cheese is square and
solid in texture and rather mild.
Fynbo, from the large island of
Fyn situated in the heart of
Denmark. is another cheese be-
longing to the Samsoe family.
Fyn, if you study the map, is
the home of Hans Andersen and
his famous fairy tales. Elbo and
Tybo are still more of the Sam
soc clan but Molbo is totally un-
like other Danish cheeses. It has
its own distinctive character. It's
a little yellower than other mem
bers OF the Samsoe family, not
quite so soft; the holes are fewer
and it has a sharp, sweet taste
that fingers on the palate. It's
red and round; a cheese to eat
any time.
Moribo Group
Maribo doesn't belong to Sam
soc group, but the Danes, assure
you its ancestors are just as
good. The cows, the farmer and
the dairymen have combined
their talents to make a cheese
that is unusual and surprising.
They knead it and whip it, let
ting the air into it, and encour-
age the acid quality to develop.
Maribo has innumerable tiny ir-