Firm Cheeses

In our selection of hard cheeses, we offer Havarti and Samsø, two of Denmark’s absolute favorites. It takes about 10 liters of cow’s milk to produce 1 kg of cheese, and these cheeses are characterized by their firm texture and complex flavors.

Havarti is what we call a “fished” cheese because it is scooped out of the vat before the whey is drained. This process creates a cheese with many small, irregular holes. It is distinguished by its light, slightly yellowish color and soft, elastic texture, making it ideal and beloved as a slicing cheese. We produce both the classic varieties as well as special editions with, for example, dill or jalapeños.

Samsø is a mild cheese with a creamy, slightly nutty flavor. Unlike Havarti, Samsø has fewer but slightly larger and more uniform holes. Its texture is also smooth and supple, making it well-suited as a slicing cheese.