Below, you'll find answers to the frequently asked questions about cheese, we get.
There are nearly two thousand different varieties of cheese in the world. Cheese has been around since ancient times.
Murals in Egyptian tombs that depict cheese-making date back to somewhere around 2000 BC but it’s believed that the first cheese was made much earlier, between 8000 BC and 3000 BC.
It is thought that the first cheese was made accidentally while trying to transport or store milk and probably tasted sour and salty and had a consistency like today’s feta cheese.
Danbo is one of the most popular Danish cheeses. It is a rectangular cheese with smooth, dry, yellow rind. The cheese has a pale, elastic interior with a few small holes. It is used for snacks and breakfast. Affinage takes six weeks to five months and the fat content is about 45 per cent. Other popular Danish cheeses include Svenbo, Fynbo and Elbo.
Danablu (Danish Blue) is a drum or block shaped creamy blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel.
Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty.
The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
Parmigiano Reggiano is an Italian, traditional, unpasteurized, hard cheese made from cow's milk.
It has a shape of a drum with sticky, hard, yellow to orange rind. The aroma is sweet and fruity, the color fresh yellow and the taste - fruity, like pineapple. Parmigiano Reggiano's flavor is unmistakably piquant.
Primarily a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken or salads. In Italy, this cheese is sold in large, grainy chunks, chiseled from the shiny drum that carries its name emblazoned on the rind.
The first industrial cheese factory opened in 1815 in Switzerland but successful large-scale production began years later in the United States around 1851.
During the era of World War II, factory cheese making became more widespread than traditional methods. Factories are now the primary source of cheese in the United States and Europe.
From the 1950s to 1970s, Lactosan produced "La Vache Qui Rit" after having obtained an agreement with the French firm “Fromageries Bel” in 1953. Lactosan’s production of La Vache Qui Rit was sold primarily for the Canadian and North African markets.
Lactosan started producing processed cheese already in 1951. Lactosan’s own brands were for instance Fynbo, Samsoe, Manor and Silver Cheese and key export markets were Eastern Germany, Belgium, the US, the Mediterranean countries and the UK.
In 1951 Christian Jessen, our factory manager from 1948 to 1978, developed a unique technique to produce cheese powder. In the following years, the sale of cheese powder became more and more significant. The production and packing of processed cheese thus became less important and was phased out at the beginning of the 1980s.
Now more than 60 years later, we continue to be at the forefront, developing new processing techniques and product concepts to help food manufacturers globally meet the challenges of tomorrow’s food markets.
You can read more about Lactosan’s portfolio of products here>>