Danish Cheese

The country of Denmark is smaller than most U.S. states — no Dane lives more than 50 miles away from the ocean — yet an amazing 62% of its land is cultivated. The nation's lush fields and moderate temperatures make it a perfect place for dairy farming — and for creating cheeses with rich flavors. Most Danish cheeses are semi-soft, and cooks enjoy using them because of their consistent flavor and versatility.

• Havarti, a semi-soft cow's-milk cheese, can be pasteurized or unpasteurized. It has a creamy flavor, and tastes like a milder version of a Swiss cheese. Havarti has holes, known as eyes, created during the cheese maturation process.
  
  Serving tips: Havarti's silky consistency makes it a perfect melting cheese, and it adds richness to all dishes. Make your mac-and-cheese or fondue with Havarti to add a deep, rustic flavor. Try serving Havarti at your next wine and cheese party, paired with a Chardonnay, Sauvignon Blanc, or a light-bodied Pinot Noir, and figs, pears, and nuts.
  


• Rosenborg Danish Blue is a tasty alternative to French Roquefort. Danish Blue cheese crumbles at the touch and is easy to spread and serve. Like other blue cheeses, it has blue-grey veins, but it tastes much milder than comparable blues.
  
  Serving tips: Danish Blue accents any salad or cheese tray. If you like Gorgonzola, but would prefer a milder blue cheese, pick up a wedge of Danish Blue.
  


• Mediterra Feta is Denmark's own take on the ever-popular feta. This cow's-milk feta is creamy and less acidic than the sheep or goat's milk fetas normally found in Mediterranean dishes.
  
  Serving tips: Mediterra feta comes in flavors like "Greek kalamata olive" and "fresh herbs," and makes a tasty addition to salads, omelets, and sandwiches.

Storage suggestions

After carefully selecting the perfect cheese, it's important to store it properly. Follow these tips:

• Loosely wrap your cheese in foil or wax paper.
• Store it on the lowest drawer, or in the crisper.
• Store strong cheese in an airtight container, but avoid using plastic bags or wraps — they don't allow your cheese to breathe properly.