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Cheese from Denmark, the island of Funen
Cow milk is set with rennet and a lactic starter, the curd is cut, lightly heated, pre-pressed in the vat and pressed in moulds, then usually brined. The wheels ripen moist then dry at 10–20 °C with frequent washing, for at least six weeks, into a mild, Gouda-like cheese with a few pea- to cherry-sized eyes. It began as a Danish copy of Gouda in 1898. Made in 5 steps over 42 days. The longest step, ripen with frequent washing, takes at least 42 days (Codex standard C-25-1971 for Fynbo) and runs at 10–20 °C (Codex standard C-25-1971 for Fynbo). Lactic acid bacteria starter does most of the fermenting.
| Main step | at least 42 daysSet[codex-c25] | Ripen with frequent washing |
|---|---|---|
| Temperature | 10–20 °CSet[codex-c25] | Ripen with frequent washing |
| Cow milk[codex-c25] |
| Lactic acid bacteria cultures[codex-c25] |
| Rennet or another suitable clotting enzyme[codex-c25] |
| Salt · Usually by brining[codex-c25] |
| Optional calcium chloride, nitrate, annatto or beta-carotene, and water · Within the standard's limits[codex-c25] |
| Starter: lactic starter culture |
Total time across the recorded steps: 42 days
What changes: A lactic starter and rennet go into the milk and it sets into a curd
Microbes at work in this step
lactic fermentation begins
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fynbo is close to Gouda but its rind is washed often during ripening, and it has only a few eyes, each the size of a pea to a cherry. The Danish encyclopedia says it has now disappeared from the Danish market.
The Codex standard sets composition and at least six weeks of ripening before sale; it does not say whether the milk is pasteurised.
Every number is labelled with how it is known. How this atlas is made
The first cheese of this kind was made at Langeskov dairy on east Funen after its owner visited Holland in 1898; that production ran until 1908. Sold as "Danish Gouda" until 1952, it took the name Fynbo when the Stresa Convention renamed many Danish cheeses. Codex adopted an individual standard for it, C-25, in 1971.
