As breakfasts-gone-viral go, perhaps none is so straightforward as Danish “bolle med ost.” Literally translating to “bun with cheese,” bolle med ost keeps no secrets in its accurate, enigmatic name. “It’s a small sourdough bun, sliced, spread with salted butter, and layered with two slices of cheese,” says Chiara Barla, chef, baker, and founder of Copenhagen bakeries Apotek57, Riviera, and Lido. “It’s the best breakfast ever,” she says. “Simple, no-nonsense, and delicious.”
Simple, yes, but rarely has something so simple inspired so much fandom. Creators have taken to TikTok to extol its virtues and explain how to eat it. (Knowledge of Danish language possibly required.) Although it consists of only three ingredients, bolle med ost even has a cookbook. And since 2022, an anonymously curated Instagram account, bolle.med.ost, is dedicated to cataloguing the best BMO—as it is colloquially and more recently known—in Copenhagen and around Denmark.
The goal of the anonymous duo—known to be a couple in their 20s who can easily blend into the crowd lining up for BMO at any given bakery—is to emphasize the buns and bakeries making them, versus themselves. “We went out frequently for BMO [before the nickname took off] and started comparing them to each other,” they say. “One place might use a better cheese, while the bun was more crisp at another. We needed an overview of the Danish bakeries and made it our mission to create it, while seeking the perfect BMO.” In 2024 they even published an interactive map of their findings. The hype may very well be warranted. “I’ve introduced BMO to colleagues from abroad and friends visiting,” says Barla, “and without fail, they go from skeptical to obsessed in one bite.”
The fervor around BMO has much to do with its simplicity. “With simple things, everything has to be just right,” says Barla. “When there are only three ingredients, there’s no room to hide—they all need to be top quality.” The bun must be sourdough, but butter can be whipped or not. Some bakeries serve it assembled, while others create a plate for you to do it yourself. And there’s no particular requirement for the specific style or origin of cheese.
“The cheese should be fatty and complement both the butter and bun,” says bolle.med.ost. “With whipped butter, the type of cheese does not need to be that extravagant. But if the butter is more mellow, the cheese can be more playful.” The cheese need not necessarily be Danish, either, though that’s certainly a bonus, especially for those traveling in Denmark who want a real taste of the culture. “To me, some of the best cheeses are Vesterhavsost or Gammel Knas,” says Barla. Vesterhavsost, also known as “North Sea Cheese,” is a type of Danish Gouda. Gammel Knas, meaning “old crunch,” is a crystal-studded Havarti that ages for at least two years. “But I also love it with Comté or Beaufort,” she says. “So it’s not mandatory to be Danish as long as it is flavorful and slightly salty.”
While travel to Denmark to experience bolle med ost in its native environment should obviously be aspirational, it is easy to make at home. But take heed: creative license may work for the butter and cheese, but the real measure of success of any given BMO is the crunch of the sourdough bun. You wouldn’t want to end up on the wrong side of the quirky “is it soft or is it crunchy?” videos that bolle.med.ost creates. “The big difference to me is in the crust of the bun,” Barla concurs. “It has to be nicely baked and crunchy.”
Pamela Vachon
Pamela Vachon is a freelance food and beverage writer and educator based in Astoria, New York, whose work has appeared in Bon Appétit, Wine Enthusiast, and VinePair, among others. Formerly a bartender and captain at New York’s two Michelin star restaurant, The Modern (where her cheese education began as a driver of a tableside cheese trolley), she is also a certified sommelier, and leads cheese, wine, and cocktail tastings through Murray’s Cheese and Night Inn
