Cheese is an important ingredient in many traditional Danish pastries and baked goods. The most commonly used cheese in Danish pastry is danbo, a mild, semi-soft cow’s milk cheese originating from Denmark. Other cheeses like havarti, gouda and cream cheese are also popular choices.
What is Danbo Cheese?
Danbo is a washed-rind, semi-soft cheese made from cow’s milk. It has a smooth, creamy texture and a mild, tangy flavor. Danbo gets its name from the Danish city of Odense, where it originated. It has a fat content of 45% to 60% and is aged for 1 to 5 months. The rind is smeared with bacteria which gives it a yellow-orange color and pungent aroma. Underneath the rind, the paste is ivory to yellow in color.
This versatile cheese is commonly used for snacking and cooking. It melts very well, making it an excellent choice for gratins, sandwiches, cheese sauces and baked dishes. Young danbo (aged 1-2 months) has a mild, sweet flavor perfect for eating raw. Aged danbo (3-5 months) develops more tanginess and complex flavor nuances.
Why Is Danbo Used in Danish Pastries?
There are a few key properties of danbo cheese that make it well-suited for Danish pastries:
- Mild flavor – Danbo has a mild, tangy taste that blends well with sweet fillings and dough.
- Smooth, creamy texture – The smooth texture provides a nice contrast to flaky Danish dough.
- Melts well – When baked, danbo melts evenly into a smooth consistency.
- Doesn’t overpower – The mellow flavor doesn’t compete with the pastry flavors.
- Traditional ingredient – Danbo has been produced in Denmark for centuries.
The mild taste and smooth melting properties allow the flavors of the dough and pastry filling to shine. Danbo adds richness without overwhelming the pastry.
Common Danish Fillings and Toppings with Danbo
Here are some traditional Danish recipes that use danbo cheese:
Cheese Danishes
These pastries are filled with danbo cheese blended with sugar, eggs, and vanilla or lemon. The cheese filling is spooned or piped into the center of the rolled Danish dough. Popular additions include:
- Lemon or orange zest
- Dried fruits like raisins or cranberries
- Chopped nuts like walnuts or almonds
- Vanilla extract
Danbo-Apple Danishes
Thin apple slices are layered with danbo cheese and spices like cinnamon and cardamom before baking in the Danish pastry. The cheese balances out the tartness of the apple.
Danbo-Almond Danishes
Ground almonds and danbo cheese are combined with sugar and egg into a filling for vanilla or almond extract flavored Danish pastry dough.
Cheese Swirls
Cheese danishes are also shaped into circular swirls and braids with the cheese filling showing through the pastry dough in a decorative style.
Cheese Toppings
Grating or crumbling danbo on top of sweet Danish pastries adds a delicious salty contrast. The cheese is often sprinkled over apple, cinnamon, custard or fruit jam filled pastries.
Substitutions for Danbo in Danish Pastry
While danbo is traditional, there are several other cheeses that can substitute well in Danish recipes:
| Cheese | Notes |
|---|---|
| Havarti | Also from Denmark, havarti is a good flavor match for danbo. It has a similar creaminess when melted. |
| Gouda | Gouda makes a great substitute with its smooth texture and mild flavor. |
| Edam | This Dutch cheese has a mild taste and creamy melting abilities similar to danbo. |
| Muenster | Muenster melts well with a mild flavor profile. |
| Monterey Jack | The creamy melting texture makes it a good substitute, though the flavor is less tangy than danbo. |
| Cream cheese | Both regular and mascarpone cream cheese can be used. They provide richness and smoothness. |
| Cheddar | Mild cheddar gives a tangy flavor, though the texture is drier when melted. |
| Mozzarella | Fresh mozzarella provides excellent melting abilities and a mild milky taste. |
Conclusion
Danbo cheese is the traditional choice for Danish pastries because of its smooth and creamy texture when melted, mild tangy flavor and Danish origins. However, many other cheeses like havarti, gouda and edam make excellent substitutions. When baking Danish at home, look for cheeses with a semi-soft texture and mild, tangy taste that melts well. The cheese should blend with the pastry dough rather than overpower it. With the right substitute, you can create authentic tasting Danish pastry with cheeses easier to find outside of Denmark.