Tybo is a Danish cow's milk cheese, similar to a mild Samsø. It is loaf-shaped, with a cream-colored, an interior dotted with holes and a yellow rind. It has a slightly salty, smooth, and lactic flavor. Sometimes it is flavored with caraway seeds. [1]
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.[2]
See also
Notes
- ^ "Danish Cheese". iloveindia.com. Retrieved March 1, 2020.
- ^ 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.
{{cite journal}}: CS1 maint: multiple names: authors list (link)
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 21 December 2021, at 21:14