Danablu (Danish Blue) is a semi-soft blue veined cheese, made from cow's milk. Produced by Rosenborg at Denmark, it has creamy and crumbly texture. The cheese belongs to blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.
Danish Fontina, a semi-soft cow‘s milk cheese, is the ultimate melting cheese, as well as an interesting substitute for Cheddar and Swiss in cooking. Although this Fontina is not as complex as its DOP Italian/Aosta namesake, it has still amassed a legion of fans for its mild, tangy, milky flavor, its silky texture and its exquisite melting quality. It has a distinctive aroma that gives it enough character to hold up on a pizza. It also pairs well with fruit on a cheeseboard and is easy-going enough to accompany a variety of wines, red or white.
Havarti is a Danish favorite that features a soft, buttery texture with plenty of eyes. This German type is produced with milk from the famed Ammerlander region, making the flavors of this mellow cheese more pronounced. Still maintaining a high butterfat content, this Havarti is great for melting while cooking, or for simple snacking.