Maribo cheese explained

Maribo
Country:	Denmark
Source:	cow
Pasteurised:	yes
Texture:	semi-hard
Fat:	30-45%
Aging:	4 months

Maribo is a Danish semi-hard cheese made from cow's milk.^[1] 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.^{[2] [3]}

See also

• List of cheeses

Further reading

• Brito, C . Astete, MA . Pinto, M . Molina, LH . Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield . International Journal of Dairy Technology . 53 . 1 . 6–12 . 2007 . 10.1111/j.1471-0307.2000.tb02649.x . https://archive.today/20130105061434/http://www3.interscience.wiley.com/journal/119050724/abstract?CRETRY=1&SRETRY=0 . dead . 2013-01-05 .

Notes and References

1. Book: International Food Information Service. IFIS Dictionary of Food Science and Technology. John Wiley and Sons. Chichester. 2nd. 266. 978-1-4051-8740-4. December 20, 2009. 2009-05-18.
2. Juliet Harbutt. World Cheese Book. ̻2015. 352 pag.,
3. Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag.,