Fynbo

{{Short description|Semi-hard Danish cheese}}

{{for|the shrubland in South Africa|fynbos}}

{{Infobox Cheese

| name = Fynbo

| image =

| othernames =

| country = Denmark

| region =

| town =

| source = cow

| pasteurized = yes

| texture = semi-hard

| fat = 34%

| protein =

| dimensions =

| weight = 2 kg

| aging =

| certification =

}}

Fynbo is a semi-hard Danish cheese named after the inhabitants of the island of Fyn.{{Cite web|title=En sjaelden men elsket ost|url=https://mejerimedier.dk/sites/default/files/artiklerfraarkivet/en_sjaelden_men_elsket_ost_-_fynbo.pdf|website=mejerimedier.dk|language=da|access-date=2024-06-20|archive-date=2024-06-19|archive-url=https://web.archive.org/web/20240619065326/https://mejerimedier.dk/sites/default/files/artiklerfraarkivet/en_sjaelden_men_elsket_ost_-_fynbo.pdf|url-status=dead}}{{cite web|last=Holmgård|first=Rasmus|date=12 September 2018|title=Danske oste: Her er 8 ostetyper du skal kende|url=https://www.ostogko.dk/fra-samsoe-til-maribo-de-danske-ostetyper/|website=Ost & ko|language=da}}

Fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures. Experiments with secondary proteolysis of Fynbo have helped to identify an important peptide produced during cheese ripening, αs1-casein (f1-23).{{cite journal|vauthors=Sihufe GA, Zorrilla SE, Rubiolo AC|title=Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures|journal=Food Chemistry|volume=96|issue=2|pages=297–303|year=2006|doi=10.1016/j.foodchem.2005.02.026|hdl=11336/26353|hdl-access=free }}