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Cheese in Denmark Cheese in Denmark Cheese history of Denmark NordOst NordOst Copenhagen Copenhagen 3000 BC: Acid cheese production may have started with framing 7-8/11 2005 7-8/11 2005 500 - 1100: The Vikings made rennet cheese; exported and imported know-how 1000 - 13000: Monestries introduced new procedures 1232: Oldest document on cheese used to pay taxes to king and church 1800 - 1900: Butter was the main product - skim milk cheese 1870: Hanne Nielsen, Havarti farm 1883: The first cooperative was founded Dairy Scientists of Copenhagen at the end of the1800th Kjeldahl Röse-Gottlieb Fjord Orla-Jensen Storch Barthel Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö Cheese history of Denmark NordOst Dairy Cooperatives in Denmark NordOst Copenhagen Copenhagen 3000 BC: Acid cheese production may have started with framing 7-8/11 2005 Modern equipment Part in profit in relation to 7-8/11 2005 Educated staff amount of delivered milk 500 - 1100: The Vikings made rennet cheese; exported and imported know-how Higer quality 1000 - 13000: Monestries introduced new procedures Higher prices One man - One vote 1232: Oldest document on cheese used to pay taxes to kingdoms and church 1800 - 1900: Butter was the main product - skim milk cheese praksis. 1870: Hanne Nielsen, Havarti farm 1883: The first cooperative was founded 1900: The cream seperator efficiently removed the cream => poor cheese 1920: Marius Boel - homogenisation of milk to Blue cheese - Danablu 1921: MSc in Dairy Engeneering - KVL Udbredelsen af andels 1923: Danish Dairy Reseach Institute 1951: Stresa Convenion - Danish cheese names Dep. of Food Science Dep. of Food Science Dairy Technology 1882 - Ølgod 1890 Dairy Technology Ylva Ardö Ylva Ardö 1 Stresa Convention - 1951 National Standards - Denmark NordOst NordOst Copenhagen Annex A. Protection of 4 names to be used only in their original country Copenhagen Bekendtgørelse fra Landbrugsministeriet, 1952 7-8/11 2005 Roquefort – France 7-8/11 2005 Gorgonzola – Italy Parmigiano-Reggiano – Italy Old name New name Pecorino Romano - Italy Danish Schweizer Samsø Danish Gouda, æltet Maribo Annex B. Mutual permission to use 30 cheese names on domestic and Danish Gouda, opstukken Fynbo international markets Danish Edam Molbo Danablu, Danbo, Elbo, Fynbo, Havarti, Maribo, Mycella, Samsø, Tybo Denmark Danish Tilsitter Havarti Brie, Cammembert. Saint Paulin France Steppeost Danbo Gruyère France & Switserland Asiago, Cacciovallo, Fiore Sardo, Fontina, Provolone Italy Brødost Elbo Edam, Frisian, Gouda, Leyden The Netherlands Taffelost Tybo Guldbrandsdalsost, Nøkkelost Norway Ädelost, Herrgårdsost, Svecia Sweden Danish cheese of Port Salut type Esrom Emmental, Sbrinz Switzerland Danish cheese of Roquefort type Danablu Danish cheese of Gorgonzola type Mycella Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö Cheese history of Denmark Cheese production in the NordOst countries NordOst NordOst Copenhagen 3000 BC: Acid cheese production may have started with framing Copenhagen in 2001, according to FAO 7-8/11 2005 7-8/11 2005 500 - 1100: The Vikings made rennet cheese; exported and imported know-how 1000 - 13000: Monestries introduced new procedures 1232: Oldest document on cheese used to pay taxes to kingdoms and church Sweden 1800 - 1900: Butter was the main product - skim milk cheese 1870: Hanne Nielsen, Havarti farm 1883: The first cooperative was founded Denmark 1900: The cream seperator efficiently removed the cream => poor cheese 1920: Marius Boel - homogenisation of milk to Blue cheese - Danablu Norway 1921: MSc in Dairy Engeneering - KVL 1923: Danish Dairy Reseach Institute 1951: Stresa Convenion - Danish cheese names Lithuania NordOst 1990: Danish Dairy Reseach Institute close 8 % of Europe 1991: Danish Dairy Research Fondation - Danish Research Institute 5 years Latvia 4 % of the World Estonia 1996: Department of Dairy and Food Science, KVL Finland 1999: Arla Foods Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö 2 Cheese production in Denmark 2003 NordOst Dairies in Denmark NordOst Copenhagen Copenhagen 327 000 tonnes 7-8/11 2005 October 2005 7-8/11 2005 77 % was exported Mould cheese 97 % of milk to cooperative dairies produce 87 % of cheese Danbo/Samsø Others - Mozzarella, butter Apertina, etc cheese milk Havarti/Esrom Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö Esrom NordOst NordOst Copenhagen Copenhagen – named by a monastery 7-8/11 2005 7-8/11 2005 where a similar cheese may have been produced long ago Havarti Danbo, Samsø & – named after the dairy other round-eyed cheeses farm of Hanne Nielsen Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö 3 NordOst NordOst Copenhagen Copenhagen 7-8/11 2005 7-8/11 2005 Mozzarella Danablu, and other blue cheeses Danablu – the first AGP-cheese that may be produced in a whole country Blue & White Brie Cammembert Greece against Denmark and Germany Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö Welcome to the IFV section for Dairy Technology Danish specialities NordOst NordOstThe Royal Veterinary and Agricultural University Copenhagen Copenhagen 7-8/11 2005 7-8/11 2005 Copenhagen • Since 1773/1865/1921 • B.Sc/M.Sc students: 3 200 • Ph.D. students: 380 • Staff: 1 500 Department of Food Science, IFV Sensory Science Food Chemistry Food Microbiology Der findes et stort udvalg af forskellige osteprodukter, som er særligt velegnede til madlavning. Quality & Technology Dairy Technology Meat Science and Technology Dep. of Food Science Dep. of Food Science Dairy Technology Dairy Technology Ylva Ardö Ylva Ardö 4.
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