From which country do we get the cheese Danbo
"Danbo Danbo is a semi-soft, aged cow's milk cheese from Denmark. It was awarded Protected Designation of Origin (PDO) status under European Union law on 2017. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of , coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales. Danbo is sold under various trade and brand names, including ""Lillebror"", ""Gamle Ole"", and ""Riberhus"" by Arla Foods. ""Lillebror"" (translated from Danish meaning ""little brother"") is extremely mild and considered a cheese for children"
"Denmark lost a long legal battle with Greece, to use the term ""feta"" for Danish cheese produced using artificially blanched cow's milk. Since July 2002, feta has been a protected designation of origin (PDO), which limits the term within the European Union to feta made exclusively of sheep's/goat's milk in Greece. Because of the decision by the European Union, Danish dairy company Arla Foods (who also manufacture Danbo) changed the name of their Feta product to ""Apetina"". Fresh herbs are very popular, and a wide variety are readily available at supermarkets or local produce stands. Many people grow fresh herbs"
"Castello cheeses Castello is a brand of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. For the market of Europe, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi hard cheeses Herrgård and Prast; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses. For the market of North America, Castello markets a camembert, a brie, and several varieties of blue"
"the specifications laid down. Danish Blue Cheese Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks. Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (""Penicillium roqueforti"") evenly through the cheese. The holes can still be seen when the"
"Danish Blue Cheese Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks. Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (""Penicillium roqueforti"") evenly through the cheese. The holes can still be seen when the finished wheel is cut"
"Manchego Manchego (officially , ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official cheese is to be aged for between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of"
"Castelo Branco cheese Castelo Branco (Portuguese: ""Queijo de Castelo Branco"") is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three ""Beira Baixa cheeses"" (PDO) (Portuguese: ""Queijos da Beira Baixa DOP""). The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's"
"Asiago Asiago (; Cimbrian: ""Slege"", German: ""Schlägen"" ) is the name of both a major Italian ""Protected Designation of Origin"" (PDO) cheese and a minor township (population roughly 6,500) in the surrounding plateau region (the ""Altopiano di Asiago"" or ""Altopiano dei Sette Comuni"", Asiago plateau) in the Province of Vicenza in the Veneto region of Northeastern Italy. It is near the border between the Veneto and Trentino-Alto Adige/Südtirol regions in the foothills of the Alps, and about equidistant (60 km) from the major cities of Trento to the west and Vicenza to the south. The Asiago region is the origin"
"common in Bulgaria, Canada, Australia, Russia, Bosnia and Herzegovina, Serbia, New Zealand and the United Kingdom since 2002. It is also common in Ireland, Poland, Latvia, Lithuania, Romania, Croatia, Hungary, Norway, Sweden, Iran, Slovenia, Denmark, Morocco, Macedonia, Hong Kong, Taiwan, Thailand, Belgium, Turkey, Finland and Estonia. It has become increasingly more available in the United States, carried at some major chains, like World Market, along with other Kinder products such as Kinder Country Crisp, Kinder Chocolate, Happy Hippos and Kinder Surprise. The Kinder Bueno bar is made in the Ferrero factories of Villers-Écalles, France and Warsaw, Poland. In its early"
"Davisco Foods International Davisco Foods is a company mainly concerned with dairy products headquartered in Le Sueur, Minnesota. The company markets such brands as BiPRO and BioZate. They also own Cambria, the sole producer of quartz work surfaces in the U.S. In 2014, the cheese and whey protein assets of Davisco (not including Cambria) was acquired by the Canadian cooperative Agropur. Davisco Foods International, Inc. is a cheese and food ingredient company based in Le Sueur, Minnesota, USA. It began in 1943 when founder Stanley Davis purchased the St. Peter Creamery of St. Peter, Minnesota. The company has since expanded"
"Nabisco Nabisco (, abbreviated from the earlier name National Biscuit Company) is an American manufacturer of cookies and snacks headquartered in East Hanover, New Jersey. The company is a subsidiary of Illinois-based Mondelēz International. Nabisco's plant in Chicago, a production facility at 7300 S. Kedzie Avenue, is the largest bakery in the world, employing more than 1,200 workers and producing around 320 million pounds of snack foods annually. Its products include Chips Ahoy!, Belvita, Oreos, Ritz Crackers, Teddy Grahams, Triscuits, and Wheat Thins for the United States, United Kingdom, Mexico, Bolivia, Venezuela, as well as other parts of South America."
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese"
"hard cheese made from either cow or yak milk known as chhurpi. The national dish of Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as ""Chinese cheese"" because of their texture and strong flavor. Strict followers of the dietary laws"
"Leprino Foods Leprino Foods is an American company with headquarters in Denver, Colorado that produces cheese, lactose, whey protein and sweet whey. It is the world's largest maker of mozzarella cheese. Leprino Foods was founded by James Leprino's father Mike Leprino in 1950 as a family-owned market selling grocery items and handmade cheese in Denver. It was first sold under the ""Gina Marie"" brand. Leprino Foods has facilities in Waverly, New York; Remus, Michigan; Allendale, Michigan; Greeley, Colorado; Fort Morgan, Colorado; Roswell, New Mexico; Singapore; Tracy, California; and Lemoore, California. It operates plants in Northern Ireland and Wales. The company's"
"Livno cheese The Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making the Gruyère cheese. Originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. Its maturation period is between 60 and 66 days in a controlled environment. The flavor is robust, and in more aged cheeses the taste is slightly tangy. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons."
"Livno cheese The Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making the Gruyère cheese. Originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. Its maturation period is between 60 and 66 days in a controlled environment. The flavor is robust, and in more aged cheeses the taste is slightly tangy. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons."
"Kinder Bueno Kinder Bueno (""kinder"" is German for ""children"", ""bueno"" is Spanish for ""good"" or ""tasty"") is a chocolate bar made by Italian confectionery maker Ferrero. Kinder Bueno, part of the Kinder Chocolate brand line, is a hazelnut cream filled wafer with a chocolate covering. It is sold in packs of two, three, six, and boxes of twelve. Kinder Bueno was first marketed in Italy and Germany in 1990. It became available in Brazil, Argentina, Colombia, France, Puerto Rico, Mexico, Malaysia, the Netherlands, Portugal, Singapore, Israel and Greece in the mid-1990s, in Spain, Gibraltar starting in 1999, and has been"
"of the cheese is called Graviera, for which consumption had declined from 1998-2005. Demand for the PDO product increased during the same period. Ladotyri Mytilinis It is made on the island of Lesbos in the Northern Aegean Islands, and has been produced since ancient times. The cheese is made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%. The official designation for this hard table cheese notes the following production method: ""The milk is coagulated with added rennet at 32-34 deg C in 30 minutes. The curd is then"
"which is produced mainly in the Van Province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. Van herbed cheese Van herbed cheese () is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or"
"Australia. In the United Kingdom, Tesco supermarkets, Tesco Extra, and most Tesco service stations carry Krispy Kreme products. Service stations Moto, Welcome Break & Road Chef also carry self-service cabinets. In South Africa Krispy Kreme is available in selected Engen Service Stations, Since September 2018. In Bangladesh, Krispy Kreme doughnuts are available in a flagship outlet of Bangladeshi super store chain Meena Bazar in Dhanmondi, Dhaka besides regular stores across Dhaka city. Krispy Kreme Krispy Kreme Doughnuts, Inc. is an American doughnut company and coffeehouse chain founded in Winston-Salem, North Carolina. Krispy Kreme founder Vernon Rudolph bought a yeast-raised recipe"
"Bandel cheese Bandel Cheese is an Asian cheese originated in an erstwhile Portuguese colony, Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel is known for its dry, crumbly and smoky flavor. Also, it is highly aromatic and fresh as it is sold in circular flats straight away after production. It is an indigenous unripened, salted soft variety of cheese made in"
"last step is the ageing process which lasts at least 60 days and must take place within the area of origin in warehouses where the storage temperature and relative humidity are meticulously controlled (optimal values are and 80-85%). According to the duration of the aging the Asiago d'Allevo is divided : Asiago cheese is an Italian D.O.P. product (Denominazione di Origine Protetta), equivalent to a Protected Designation of Origin (PDO). This simply means that the product can be considered as real by European law if and only if it is produced in its specific origin area, and according to a"
"Van herbed cheese Van herbed cheese () is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including ""Allium"", ""Thymus"", ""Silene"" and ""Ferula"" species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu"
"of the council of Denomination of Origin. The cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months. The cheese is made from cow's milk from cows milked in the afternoon or evening and heated between 25 °C and 30 °C (77-86 °F) with a coagulant added so the milk forms curds. After midday the following day, the curds are cut and deposited in a mold to drain. From the mold it is passed to a sack or bag (""""Fardela"""") for the """"Trapu"""" version"
"Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg brand. 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “Best of Class.” Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” Castello cheeses Castello is a brand of cheeses produced"
"world. There are producers in Switzerland, the United States, Australia, Mexico, Brazil, Canada, China, Japan, Venezuela, Argentina, the United Kingdom, near Macroom in Ireland, Spain, Sweden, Colombia, Thailand, Israel, Egypt, India and South Africa, all using milk from their own herds of water buffaloes. Buffalo mozzarella from Campania bears the ""Mozzarella di Bufala Campana"" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 the trademark received registry number 1107/96 and in 2008 the European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator. The Consorzio per la Tutela del Formaggio di Bufala"
"165th largest private company in the United States. Leprino Foods Leprino Foods is an American company with headquarters in Denver, Colorado that produces cheese, lactose, whey protein and sweet whey. It is the world's largest maker of mozzarella cheese. Leprino Foods was founded by James Leprino's father Mike Leprino in 1950 as a family-owned market selling grocery items and handmade cheese in Denver. It was first sold under the ""Gina Marie"" brand. Leprino Foods has facilities in Waverly, New York; Remus, Michigan; Allendale, Michigan; Greeley, Colorado; Fort Morgan, Colorado; Roswell, New Mexico; Singapore; Tracy, California; and Lemoore, California. It operates"
"Kenco Kenco is a brand of instant coffee, and roast and ground coffee, distributed by Jacobs Douwe Egberts in the United Kingdom and Ireland. Originally known as the Kenya Coffee Company, they started distributing coffee to Britain in 1923. Shortly after, they opened a coffee shop in Sloane Square and then changed their name to Kenco in 1962. In 2008 the brand was relaunched with 75% of the beans for its instant range being sourced from Rainforest Alliance certified farms. The company sources their coffee beans from Brazil, Costa Rica, Colombia, Peru, Ethiopia, Vietnam, and Indonesia. Kenco was founded in"
"Castelmagno cheese Castelmagno (DOP) is an ancient cheese with Protected designation of origin status from the north-west Italian region Piedmont. Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier. The cheese has traditionally been made in the Valle Grana in the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradleves and Monterosso Grana. Castelmagno is a semi-hard, half-fat cheese produced from whole cows milk, obtained from cattle of the"
"milk. The fat content is around 45% and the cheese is usually a close-to-white colour. Cheeses sometimes also known as Castelo Branco cheese: Castelo Branco cheese Castelo Branco (Portuguese: ""Queijo de Castelo Branco"") is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three ""Beira Baixa cheeses"" (PDO) (Portuguese: ""Queijos da Beira Baixa DOP""). The cheese is made from milk produced by either a goat or a ewe, and has"
"Bryndza Bryndza (from Romanian ""brânză"") is product of a sheep milk cheese made mainly in Slovakia, Romania, Moldova and Serbia, but also in Poland, Ukraine, Hungary and part of Moravia (Moravian Wallachia) in Czech Republic. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Known as ""juhtúró"" in Hungarian, ""брынза"""
"cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple-cream blue cow's milk cheese. Castello was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a"