Fynbo Cheese from Denmark – A Danish Delight

Fynbo is a classic Danish semi-hard cow’s milk cheese known for its mild, buttery flavour and firm, supple texture. Hailing from the island of Funen, this versatile cheese is a staple on Danish cheeseboards and a favourite for everyday cooking. Its approachable character and excellent melting properties make Fynbo a beloved choice for both gourmets and home chefs.

Distinctive Features

Fynbo cheese typically comes in large, drum-shaped wheels weighing between 6 to 10 kilograms. It possesses a pale yellow to golden interior paste that is smooth and firm yet slightly elastic. The cheese is characterized by numerous small, irregularly shaped eyes scattered throughout its body, a result of specific bacterial cultures used during production. Its texture is consistently supple, offering a clean break without being crumbly or overly moist.

The rind of a traditional Fynbo is thin, smooth, and pale yellow, often coated with a protective layer of wax or plastic to maintain humidity. The flavour profile is notably mild, creamy, and slightly salty with a gentle, lactic tang that is never overpowering. Its fat content in dry matter usually ranges from 30% to 45%, classifying it as a semi-fat to full-fat cheese. This balance of moisture and fat gives Fynbo its signature melting quality, making it superb for both table use and cooking.

Cheese Varieties

The most common variety is simply known as Fynbo, aged for a relatively short period of four to eight weeks. This version is mild, creamy, and perfect for sandwiches. Some producers offer a version with caraway seeds, known as Fynbo Kommen, which introduces a distinct, aromatic spice note to the cheese. This variety is particularly popular during traditional Danish celebrations and Christmas feasts.

Another notable variety is the aged Fynbo, sometimes referred to as Gammel Fynbo or ‘Old Fynbo’. This cheese is matured for three months or longer, developing a firmer texture and a more pronounced, sharper flavour. While less common, some dairies also produce a smoked Fynbo, which acquires a rich, golden-brown rind and a deep, smoky aroma. These variations showcase the adaptability of the basic Fynbo recipe to different ageing techniques and flavour infusions.

History and Traditions

Fynbo cheese originates from the island of Funen, Denmark’s third-largest island often called the “Garden of Denmark” for its fertile soil and agricultural abundance. Its production began in the late 19th century as Danish dairies industrialized and sought to create a consistent, high-quality cheese for the domestic market. The cheese was named directly after the island’s inhabitants, who are known as ‘fynboer’.

Funen is also famous as the birthplace of author Hans Christian Andersen and for its picturesque landscapes of manor houses and orchards. The region’s dairy tradition is strong, with Fynbo becoming a symbol of local pride and everyday Danish cuisine. It is a cheese deeply woven into the fabric of Danish food culture, commonly found in lunchboxes, on open-faced sandwiches (smørrebrød), and as a key ingredient in many hot dishes. There are no specific festivals dedicated solely to Fynbo, but it is a constant and beloved presence at local markets and family gatherings across the country.

Production Process

The production of Fynbo begins with pasteurized cow’s milk, which is warmed and inoculated with mesophilic starter cultures and rennet. This causes the milk to coagulate into a solid curd. The curd is then cut into small, rice-sized grains to expel whey. The curds are stirred and heated gently to a specific temperature, a process that firms them up and ensures the correct moisture content for a semi-hard cheese.

The curds are then pressed into large, round moulds for several hours to form the characteristic wheel shape. After pressing, the young cheeses are brined in a saltwater solution for a day or two, which seasons the cheese and helps form the rind. Finally, the cheeses are transferred to ageing rooms where they are stored at controlled temperature and humidity for a minimum of four weeks. During this period, the cheese develops its texture and mild flavour, and the signature eyes form from carbon dioxide produced by the bacteria.

Wine or Beverage Pairings

Fynbo’s mild and buttery character pairs wonderfully with a range of beverages. A classic Danish pairing is with a cold, crisp pilsner or a Danish hvidtøl (white beer), which cleanses the palate. For wine lovers, an unoaked Chardonnay from the New World provides a complementary richness without overpowering the cheese. A German Riesling Kabinett, with its slight sweetness and acidity, also creates a harmonious balance.

For a non-alcoholic option, a dry apple cider or a sparkling apple juice mirrors the orchard fruits of Funen and cuts through the cheese’s creaminess. The caraway-seeded Fynbo Kommen variety can stand up to more robust pairings, such as a malty Danish brown ale or even a light-bodied, fruity red wine like a Beaujolais. The key is to choose beverages that refresh the palate and complement rather than dominate the cheese’s gentle flavour.

Questions and answers

Suitable Fruit and Vegetables

Fresh, crisp apples and pears are exceptional partners for Fynbo, their sweetness and acidity contrasting beautifully with its salty, creamy notes. Grapes, both green and red, offer a juicy, refreshing burst that cleanses the palate. For a more rustic pairing, try slices of Fynbo with a dollop of sharp, homemade apple sauce or a chutney made from Danish plums.

In terms of vegetables, the mildness of Fynbo makes it excellent with raw crudités. Serve it with sticks of cucumber, radishes, and crisp bell peppers. Lightly pickled vegetables, such as gherkins or red onion rings, provide a tangy counterpoint that highlights the cheese’s lactic qualities. Steamed asparagus or blanched green beans topped with shaved Fynbo also make for a simple and elegant side dish.

Suitable Meat and Fish dishes

Fynbo is a quintessential cheese for the Danish open-faced sandwich, smørrebrød. It is traditionally paired with thinly sliced, roasted beef and a garnish of crispy onions. Its excellent melting properties also make it ideal for topping a classic Danish hamburger, often called a ‘hakkebøf’, where it melts into a creamy layer over the patty. It can be grated over a creamy fish gratin or baked into a sauce for boiled ham.

For a simple yet delicious pairing, layer Fynbo on rye bread with slices of roast pork or liver pâté. It works wonderfully in a toasted sandwich with smoked chicken or turkey. When paired with fish, its mildness complements rather than overpowers; try it melted on top of a baked salmon fillet or incorporated into a filling for smoked haddock fishcakes. The cheese adds a rich, creamy element without masking the primary flavours of the meat or fish.

Presentation

For optimal flavour and texture, remove Fynbo from the refrigerator at least 30 minutes before serving. This allows it to come to room temperature, around 18-20°C, which fully releases its buttery aroma and softens its texture. Present it on a simple wooden board or a neutral-coloured slate plate to let the pale yellow colour of the cheese stand out. Arrange a whole small wheel or a large wedge as the centrepiece.

Use a sharp cheese knife or a wire cheese cutter for preparing clean slices or chunks. For eating, provide small cheese knives or forks to allow guests to serve themselves. Surround the cheese with its chosen accompaniments like apple slices, grapes, and crackers, but avoid overcrowding the plate. The presentation should be clean, inviting, and focused on the cheese, reflecting its humble yet essential role in Danish dining.

Recipe Ideas

Fynbo and Ham Oven-Baked Smørrebrød

This recipe elevates the classic Danish open-faced sandwich into a warm, comforting dish perfect for a cold day. The creamy Fynbo melts beautifully over the ham, creating a rich and satisfying topping for the sturdy rye bread. It is a common lunch item in Danish homes and cafes, showcasing the cheese’s fantastic melting qualities. This dish is quick to prepare and uses simple, staple ingredients for an authentic taste of Denmark.

The combination of salty ham, tangy pickles, and mild, melted cheese is a classic flavour trio. Baking the smørrebrød gives the bread a pleasing crunch while the topping becomes hot and bubbly. Serve it straight from the oven for a simple yet impressive lunch or a hearty snack.

• 4 slices of dense Danish rye bread (rugbrød)
• 200 g cooked ham, thinly sliced
• 200 g Fynbo cheese, grated
• 4 small pickled gherkins, sliced
• 1 tbsp butter, softened
• Freshly ground black pepper

1. Preheat your oven to 200°C (180°C fan).
2. Butter the slices of rye bread and place them on a baking sheet.
3. Layer the sliced ham evenly over each piece of bread.
4. Sprinkle the grated Fynbo cheese generously over the ham.
5. Grind a little black pepper over the top of each sandwich.
6. Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbling.
7. Remove from the oven, garnish with sliced gherkins, and serve immediately.

Classic Fynbo Cheese Sauce for Vegetables

This simple cheese sauce is a foundational recipe in Danish cooking, often used to elevate steamed vegetables into a comforting side dish. Fynbo is the perfect cheese for this as it melts smoothly without becoming stringy or oily. The sauce is traditionally served over boiled cauliflower, broccoli, or potatoes, making a regular weekday vegetable feel special. Its mild flavour makes it a favourite with children and adults alike.

The key to a smooth sauce is gentle heat and constant stirring to prevent the cheese from seizing. This versatile sauce can also be used as a topping for baked potatoes or as a base for a simple pasta bake. It is a testament to Fynbo’s role as a reliable and delicious everyday cheese in Danish kitchens.

• 40 g butter
• 40 g plain flour
• 500 ml whole milk, warmed
• 200 g Fynbo cheese, grated
• ¼ tsp ground nutmeg
• Salt and white pepper to taste

1. Melt the butter in a medium saucepan over a low heat.
2. Whisk in the flour and cook for one minute to form a roux, stirring constantly.
3. Gradually add the warm milk, whisking continuously to avoid lumps.
4. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens.
5. Remove the saucepan from the heat.
6. Stir in the grated Fynbo cheese until it is completely melted and the sauce is smooth.
7. Season with nutmeg, salt, and a pinch of white pepper.
8. Pour immediately over your choice of steamed vegetables and serve.

Similar Cheeses and Alternatives

If you enjoy Fynbo, you will likely appreciate other mild, semi-hard cheeses. Danish Havarti is a very close relative, often slightly creamier and with more pronounced eyes, but sharing a similar buttery and mild profile. Another excellent Danish alternative is Danbo, which is also a pressed, semi-hard cheese but is typically aged longer, resulting in a stronger, more robust flavour. For an international comparison, a young Gouda from Holland offers a comparable texture and sweetness, though it is often slightly firmer. A French Tomme de Savoie provides a similar rustic, supple texture but usually has a more earthy and complex flavour due to its natural rind. These cheeses all share Fynbo’s versatility as both a table cheese and a cooking cheese, making them suitable substitutes depending on availability and desired flavour intensity.