Danbo vs Queijo prato
Danbo
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Denmark
- Place
- Funen
Danbo is a semi-soft cow's milk cheese from Denmark, associated with Funen. It is formed in a rectangular loaf, and the pale paste has a scattering of small round holes. A smear of ripening bacteria is encouraged on the rind, which gives a mild aroma even when the taste stays gentle. Some loaves also contain caraway seeds. Young Danbo is an everyday sandwich cheese, and an older loaf is stronger and more savory.
Queijo prato
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Country
- Brazil
Queijo prato is a mild semi-hard cheese from Brazil, and it is one of the pressed cheeses people there use every day. Dairies make it from cow's milk and color the paste with annatto, which turns it a warm yellow. The body is smooth and elastic, with few openings, so it slices into even pieces. Salt stays light, and the flavor is buttery rather than sharp. You will see it as a flat round or as a rectangular block meant for the slicer.