Denmark has a long tradition of dairying and cheesemaking. Its temperate climate and low-elevation, flat landscape ensure large areas of rich pasture land, ideal for grazing cows and other livestock.
However, with technological advances over the last sixty years, this same set of circumstances, coupled with the country’s proximity to large European centers of population have seen a strong trend towards the industrialization of Danish dairying and cheese production most of which buy their milk from large numbers of co-operative dairies. Its an efficient system, but one that has unfortunately resulted in the extinction of most artisanal cheesemaking facilities. Until recently, that is.
Within the last decade, a handful of producers, some of which are quite large, have turned their attention to re-creating original Danish cheeses made in a traditional way – and on a relatively small scale.
One such company is Denmark’s Tradition. Established in 2010 specifically with a view to renewing some of the classic Danish cheeses, the company works with just two dairy farms that supply the milk.
Denmark’s Tradition produces Mycella, a pasteurized cow’s milk blue cheese made on the 600 sq kilometer island of Bornholm, located in the Baltic Sea, east of mainland Denmark and to the south of Sweden.
For production of Mycella, curds are gravity-drained into molds and pressed, before being pierced to allow air into the cheese and the subsequent development of blue veins.
Wheels are aged for six months the in caves below the creamery prior to release and any surface mold is washed off before packing and shipping.