The milk for the North Sea cheese is delivered by farmers, all of whom live near Bovbjerg and then the cheese is stored for a minimum of 30 weeks at a Bovbjerg warehouse close to the salty and wild North Sea wind that blows into the warehouse helps to give it the perfect bite.
It is a cheese with lots of character, which has won several awards for best taste. The taste is lightly salted with fine notes of nuts. It has a strong structure with a good crunch and a crystallized and salty texture that characterizes this Danish cheese.
North Sea Cheese or Vesterhavsost as the Danes call it has a smooth, slightly sweet paste balanced with oniony, brothy notes and surprising Alpine nuttiness.
We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces.
Ingredients:pasteurized cow milk, salt, fermentation culture, rennet (animal).