Samsø is Denmark’s national cheese, named for the island of Samsø and developed in the 19th century when Danish cheesemakers set out to produce a domestic answer to Swiss Emmentaler. It became the foundation of the modern Danish cheese industry.

Flavor Profile

Samsø is a semi-hard cow’s milk cheese with a firm, elastic paste dotted with small round holes. Young wheels are mild, buttery, and faintly sweet with a clean, nutty finish. With age the flavor deepens considerably, developing a sharper tang and a pronounced hazelnut character while the texture becomes firmer and drier.

How to Use

Samsø is an everyday workhorse in Denmark, sliced thin for open-faced sandwiches and breakfast. It melts smoothly and evenly, which makes it a solid choice for gratins, toasted sandwiches, and fondue blends where you want body without strong flavor competing.

Pairing Suggestions

Pair with a Danish pilsner, a light red like Beaujolais, or a dry Riesling. Serve with rye bread, cured ham, radishes, and pickled cucumber.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three to four weeks.