Maribo

Technical specification

Denomination

—

Country

Denmark¹

Region

—

Province

Zealand

Municipality

Maribo

Style

—

Milk

Cow^{1 2 3 4}

Milk treatment

Pasteurised^{2 3 4}

Skimming

—

Coagulation

—

Paste consistency

Semi-hard^{2 3 4}

Curd temperature

—

Pressing

—

Rind

Waxed³

Aromatic intensity

—

Flavour

Sharp³

Aroma

Strong⁵

Texture

Creamy, Firm, Dry³

Paste colour

Straw⁵

Family

Gouda⁵

Minimum ageing

122 days (4 months)^{2 3 4}

Stated maximum ageing

—

Formula

Cow · Pasteurised · Paste: semi-hard · 3 months · Rind: waxed · 2 other cheeses with the same formula

Fat (as the source states)

30–45%^{2 3}

Fat in dry matter

—

Fat level

—

Salt

—

Wheel weight

—

Price band

—

Certification

—

EU registration

—

Protection consortium

—

Other registers

—