Samso cheese is named after an island from which it originated. During 1800, the King of Denmark invited Swiss cheese makers to teach the farmers and locals in Denmark the art of cheese making. After successfully preparing the cheese on their own, the Danish people named it 'Samso'. The cheese made in form of discs or blocks from pasteurised cow's milk, Samso has an elastic texture, irregular-sized eyes. It is yellow in colour with golden rind and is covered with a yellow wax. This young, gentle and nutty cheese has sweet and sour notes and supple interior. Though milder in flavour, it resembles Emmentaler and tastes best when ripen for 3 to 6 months at least. But it is also said that if aged more than that, the cheese develops a sweet and sour pungency.
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