Maribo cheese
{{Short description|Danish cheese}}
{{Infobox Cheese
| name = Maribo
| image =
| othernames =
| country = Denmark
| regiontown =
| region =
| town =
| source = cow
| pasteurised = yes
| texture = semi-hard
| fat = 30-45%
| protein =
| dimensions =
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| aging = 4 months
| certification =
}}
Maribo is a Danish semi-hard cheese made from cow's milk.{{cite book|last=International Food Information Service|title=IFIS Dictionary of Food Science and Technology|publisher=John Wiley and Sons|location=Chichester|edition=2nd|page=266|isbn=978-1-4051-8740-4|url=https://books.google.com/books?id=akYLOTMdCSEC&pg=PT278|accessdate=December 20, 2009|date=2009-05-18}} Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds. Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. {{ISBN|9781465436054}}, {{ISBN|9781465436054}}Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. {{ISBN|9789036615990}}, {{ISBN|9789036615990}}
See also
References
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Further reading
- {{cite journal |author1=Brito, C |author2=Astete, MA |author3=Pinto, M |author4=Molina, LH |title=Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield |journal=International Journal of Dairy Technology |volume=53 |issue=1 |pages=6–12 |year=2007 |doi=10.1111/j.1471-0307.2000.tb02649.x |url=http://www3.interscience.wiley.com/journal/119050724/abstract?CRETRY=1&SRETRY=0 |archive-url=https://archive.today/20130105061434/http://www3.interscience.wiley.com/journal/119050724/abstract?CRETRY=1&SRETRY=0 |url-status=dead |archive-date=2013-01-05 |url-access=subscription }}
{{Danish cheeses}}
{{Cheese-stub}}