Samsø (cheese)
Samsø is a Danish semi-hard cheese made from pasteurized cow's milk.
It was created at the beginning of the 19th century on the initiative of the Danish king, who had a great interest in the production of cheese and therefore brought Swiss cheese-makers into the country to teach the Danes how to make cheese.
When the Danish farmers mastered the techniques, they made their own cheese , Samsø, named after the island in the Great Belt , which is considered to be the archetype of Danish cheese-making.
Samsø has small holes and is often shaped like a Swiss cheese. The natural bark is sometimes covered with yellow wax. The maturation period is between three and six months.