cheese history of denmark cheese in denmark

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

cheese history of denmark cheese in denmark

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