Tybo

Tybo
Country of origin Denmark
Source of milk cow
Texture semi-hard
Fat content 25-46%

Tybo is a Danish cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, holey interior and a yellow rind. It has a slightly salty, smooth, and lactic flavor. Sometimes it is flavored with caraway seeds.

History

The production of Tybo was described in the Middle Ages. Fresh, warm, unskimmed milk was coagulated and stirred by hand or ladle until separation occurred and solid material began to settle. The solid material was then kneaded, squeezed, and layered; with salt sprinkled in between the layers[1].

Notes

  1. ^ MOREIRA M.; STORANI E.; BEVILACQUA A.; DE ANTONI G. (2003). "Effects of starter culture on the characteristics of tybo cheese". Italian journal of food science 15 (2): 287–294. http://cat.inist.fr/?aModele=afficheN&cpsidt=14943402. 

External links

Danish cheeses