Danish Cheese

According to Accent on Cheese, the cheese lovers online magazine, "Denmark is a country that is blessed with a temperate climate and lowland terrain, both of which make it ideal for dairy farming. The country is famous for producing a number of varieties that are of the highest quality, consistent in flavor and versatile."


From the World Cheese Index, here is a listing of Danish cheeses.




Havarti Cheese

This cheese was named after a Danish experimental farm where it was developed. It is a pale yellow color and semisoft, a mild tasting cheese with a smooth finish. It is filled with small irregular holes.

It is great on open-faced sandwiches, on top of salads, on crackers or even melted in hot dishes (Barron's).


References:

Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.)
Available online. http://www.allrecipes.com/encyc/terms/H/6879.asp

RECIPE


Cheese Pinwheel Danish

1 1/2 cups all purpose flour
3/4 cup whole wheat flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup low fat yogurt
2 tablespoons butter, melted


C heese filling:
1/2 cup part skim ricotta cheese
2 teaspoons granulated sugar
Grated peel of 1 lemon

Glaze:
1/4 cup powdered sugar
1 3/4 teaspoons milk
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees.

For dough, combine flours, granulated sugar, baking powder, baking soda, cinnamon and salt in large bowl.
Combine yogurt and butter in small bowl. Stir yogurt mixture into flour mixture.

Turn out onto floured board; knead several times to make soft dough. Divide dough in half. Roll half dough into 8 inch square.
Cut square into four 4 inch squares. Transfer to baking sheet with spatula. Cut slits 1 inch from center to each corner diagonally.

For cheese filling, combine cheese, granulated sugar and lemon peel in small bowl; stir till smooth.

Place heaping spoonful of Cheese filling in center of each dough square Lift and fold every other point over filling.
Press center to hold points in place. Repeat with remaining dough. Bake about 10 minutes or til golden brown.

Meanwhile make glaze; combine all ingredients in small bowl and stir till smooth.
Drizzle glaze over baked pinweels. Serve warm.

Makes 8 pinwheels.

(Source: http://www.cyber-kitchen.com/ubbs/archive/PASTRIES/Danish_Cheese_Pinwheel.html)

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