| The ROSENBORG® name is taken from the famously beautiful Rosenborg Royal Castle in Copenhagen, built in the 17th century by King Christian IV, a lover of fine art and architecture. The Castle is rich in tradition and craftsmanship; qualities that are reflected today in the ROSENBORG® cheese range.
The King, being a perfect host, offered exquisite food and delicate wines at sumptuous banquets to the accompaniment of music composed by himself. The true centerpiece of every occasion was a fine selection of specialty cheeses.
ROSENBORG® falls into the category of ‘mold’ cheeses, the secret of which lies in a unique combination of rich milk, traditional cultures and a careful ripening process.
There are two types of mold in ROSENBORG® cheeses – blue and white. Blue mold grows from within the cheese during its maturation and creates its unique flavor, whilst white mold forms on the outside of the milder Brie and Camembert cheeses. Danish Duet combines both cultures to create a wonderfully creamy cheese with a hint of the famous aromatic blue taste.
Mold cheeses have been traditionally made in Europe for over a thousand years, especially in the south. In France, Brie originated near Paris and was a particular favorite of the royal court, whilst Camembert, from the Normandy region, was made by farmers for their own table.
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Danish Blue, with its aromatic qualities and fine taste, is made only in Denmark and has been exported to the USA for generations.
As with all other cheese under the ROSENBORG® brand, it shares a unique heritage. The ROSENBORG® brand is the hallmark of award winning quality and a long tradition of craftsmanship.
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