Made from pasteurized cow’s milk near Syddanmark in Denmark, Danbo is one of the country’s most popular cheeses.

It is available in several versions, often with the addition of flavorings. When made with caraway seeds, it’s sometimes known as "King Christian” cheese, named after King Christian IX who reigned in Denmark during the late 19th and early 20th century.

The cheese was originally created in the late 19th century by a cheesemaker called Rasmus Nielsen when it was known as Solost or “Sun cheese”. Its popularity grew quickly until in 1952 it was renamed “Danbo” by the Stresca Convention in order to give it a more Danish sounding name.

Danbo is often eaten as a breakfast cheese and also has excellent melting qualities.

This version of Danbo is made by a second generation cheesemaker at a dairy in Syddanmark that was founded in 1909. Having been a cooperative for many years, the business was running into trouble when it was bought out by the current family owners in 1959. Private enterprise is extremely unusual in Denmark with approxiamtely 95% of cheese production taking place within a cooperative environment.

Danbo is a washed-rind and smear-ripened cheese. However, in order to help the cheese retain moisture, the smear is washed off before being packaged for sale and replaced with a delicate wax coating.