Besides Danablu cheese, most Danish cheese is pretty “safe” (bit boring). Unlike countries like France we (I happen to be a Danish dairy man) don’t use raw milk for cheese production because we had some bad listeria outbreaks some 100 years ago meaning all milk must be pasteurised, a law that went into effect in 1935. But that’s also why Danablu is a bit more interesting, as it only undergoes thermisation at 60°C for 1 minute instead of the usual at least 72-76°C/15sec.
Anyway, it’s a lot of Danbo and Havarti, nothing too exciting.
I’m actually more interested to see Estonia on the map, I didn’t know their game
Estonian here. We just make and eat many metric fucktonnes of generic ass semi-hard sliced cheese we put on our sandwiches. It’s mild, but good. Also melted cheese spread is probably more popular than butter or margarine for sandwich lubrication purposes. And of course cream cheese is pretty popular too.
Does quark count for this map? I recently learned that’s called “curd cheese” not “curd” like I previously thought. That’s also kind of a national dish tbh. We put it in kohuke and everyone loves kohuke.
But we pretty much just make a bit of everything as far as I know, no real specialties that you’d want to try specifically from Estonia I think. Mostly we just steal everyone else’s stuff. You can buy knockoff parm, tilsiter, havarti.
The only thing that actually originates from Estonia is sõir I think, kind of a poor man’s mozzarella (some similarities in the process, but not the same thing), made by peasants because only the manor lords could get real cheese.
Besides Danablu cheese, most Danish cheese is pretty “safe” (bit boring). Unlike countries like France we (I happen to be a Danish dairy man) don’t use raw milk for cheese production because we had some bad listeria outbreaks some 100 years ago meaning all milk must be pasteurised, a law that went into effect in 1935. But that’s also why Danablu is a bit more interesting, as it only undergoes thermisation at 60°C for 1 minute instead of the usual at least 72-76°C/15sec.
Anyway, it’s a lot of Danbo and Havarti, nothing too exciting.
I’m actually more interested to see Estonia on the map, I didn’t know their game
Estonian here. We just make and eat many metric fucktonnes of generic ass semi-hard sliced cheese we put on our sandwiches. It’s mild, but good. Also melted cheese spread is probably more popular than butter or margarine for sandwich lubrication purposes. And of course cream cheese is pretty popular too.
Does quark count for this map? I recently learned that’s called “curd cheese” not “curd” like I previously thought. That’s also kind of a national dish tbh. We put it in kohuke and everyone loves kohuke.
But we pretty much just make a bit of everything as far as I know, no real specialties that you’d want to try specifically from Estonia I think. Mostly we just steal everyone else’s stuff. You can buy knockoff parm, tilsiter, havarti.
The only thing that actually originates from Estonia is sõir I think, kind of a poor man’s mozzarella (some similarities in the process, but not the same thing), made by peasants because only the manor lords could get real cheese.
Same. Their population is small though. Just over a million I think.
By far most exported French cheese is also made with pasteurised milk.