Havarti, Fynbo, Danbo, Esrom, Danish Blue (1954)

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DANISH AGRICULTURE:
DENMARK AS A FOOD PRODUCERS
Published by The Danish Agricultural Organisations
Copenhagen
1954

   I already have 1954 for some of these Danish cheeses, but here's another, more detailed citation.  Some, like Maribo, I guess couldn't make the revised OED?
   No response yet from the Wisconsin CHEESE REPORTER about "brick" and "Colby" in that publication...My milk journals didn't arrive from offsite, so no "chocolate milk" today.


Pg. 43:  _Danablu_ or _Danish Blue_ is a strong favourite in Britain and in U.S.A.  It is, as all will know, a cheese of Roquefort type, but it is made of cow's milk, whereas the original Roquefort is made of sheep's milk. (...)
   _Samsoe_ used to be called Denmark Swiss cheese, although it had nothing at all to do with Switzerland.  It is a truly Danish natural cheese which has been made in different parts of the country throughout the past century.  The name comes from the island called Samsoe...

Pg. 44:  _Danbo_ is flat and square...
   _Fynbo_ is flat and round and gets its name from the fertile island of Funen. (...)
   _Elbo_ and _Thybo_ are loaf-shaped and differ from one another only in their size.  (...)
   _Molbo_ is round and red--a cheese with a charm of its own and a sweet, sharp flavour.  (...)
   _Maribo_ is a large kneaded cheese, strong in colour and with many small irregular holes. (...)

Pg. 45:
   _Havarti_ is also a kneaded cheese made either leaf-shaped or round and flat.  It is packed in silver foil.  Its name comes from an old farm in Zealand where the wife of the farmer, Hanne Nielsen, carried out her pioneer work in Danish cheesemaking in the last century.  This remarkable peasant woman travelled widely to learn all that could be learnt about cheese, and later became a distinguished teacher of Danish dairymaids and dairymen.
   _Esrom_ is the Danish cheese which is of Port Salut type,  It was originally made by monks, but the Danish technique of making this cheese was developed at the State Research Dairy.
   Finally, there is the veined cheese, _Mycella_, which had its origins in the Italian Gorgonzola.  The name of Gorgonzola is reserved for the Italian cheese, and the Danish type is therefore named after the mould which produces the veins (mycelium).