Maribo ( Dat. Maribo ) is a semi-solid cow milk cheese made in Denmark . [1] It got its name from the name of the city of Maribo on the island of Lolland .
| Maribo | |
|---|---|
| Dates Maribo | |
| Country of origin | Denmark |
| Milk | cow |
| Pasteurized | Yes |
| Texture | semi-solid |
| Ripening time | 4 months |
It has a dense, dry texture and a sweet, islandy creamy taste, reminiscent of the taste of Dutch Gouda cheese. Sometimes aromatized with caraway seeds . The holes are small, of different sizes. The crust is pale dark brown, covered with yellow paraffin . Fat content - 30-45%. [2]
Notes
- ↑ International Food Information Service. IFIS Dictionary of Food Science and Technology . - 2nd. - Chichester: John Wiley and Sons. - P. 266. - ISBN 978-1-4051-8740-4 . (eng.)
- ↑ Information about Maribo at Cheese.com
Links
Brito, C; Astete, MA; Pinto, M; Molina, LH Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield (Eng.) // International Journal of Dairy Technology: journal. - 2007. - Vol. 53 , no. 1 . - P. 6-12 . - DOI : 10.1111 / j.1471-0307.2000.tb02649.x . (unavailable link) (eng.)