Does the ROSENBORG® castle still exist?
Yes, the castle still graces the center of Copenhagen and is open to the public. It is surrounded by a beautiful park and breathtaking gardens.
In how many countries is ROSENBORG® sold?
Currently Rosenborg cheeses are sold in over 130 countries.
Where can I find ROSENBORG® cheeses?
Please check out our “Where to buy” page click here.
Does Rosenborg blue cheese contain gluten?
“I am allergic to gluten and therefore I would like to know if there is any Gluten in your cheeses?” All Rosenborg cheeses are made with mold cultures that are gluten free. It is thus safe to eat for people that are allergic to Gluten.
Does Rosenborg Cheese contain soy?
No, Rosenborg cheeses do not contain any soy.
What is the fat content of ROSENBORG®?
36% fat
16% proteins
2% vitamins and minerals
46% moisture
For example, on the package of a Traditional Danish Blue, the fat content is stated as 50+. What does this mean? Is it 50% fat? No, 46% of the Traditional Danish Blue consists of water. The 50+ is the fat content in dry matter, meaning water excluded. The cheese has 54% dry matter, 46% moisture (water). A rule of thumb is that the total fat content is half the nominal value of Fat In Dry matter. The total fat content is: 36 % percent equalling 9 grams per 1oz (28g) serving.
How is ROSENBORG® cheese made?
Cultivated fermentation cultures are used for production of mold cheeses. The blue mold cheese is inoculated with Penicillum Roqueforti, whereas white mold cheese is inoculated with Penicillum Candidum. The mold cultures provide the cheeses with their characteristic look and taste.
The Blue mold culture is added to the cheese milk. The culture requires a lot of oxygen to develop correctly. Therefore, the cheeses are pierced with stainless steel needles, which leave a large number of air ducts. The mold develops from the inside towards the surface of the cheese. After approximately one month, the mold is fully developed.
The white mold culture develops from the surface towards the center of the cheese, and the cheese is not pierced.
The blue and white mold culture combines the two processes, the blue mold process and the white mold process. This type of cheese does not mature as long as he blue cheese types.
Some of the Rosenborg cheeses are cut out from larger cheeses; others are created in the shape and the size you find on the shelves. The ripening method has great influence on the taste of the cheeses.
How long has ROSENBORG® blue cheese been in existence?
In 1926, the name Rosenberg was registered as a trademark in Denmark. The production of this Blue Cheese started in 1915 and in 1926 was branded with the Rosenborg Trademark.
Is Rosenborg Blue Cheese Pasteurized?
All of our retail exact weighted ROSENBORG products are pasteurized (Heat Treated at 160 degrees Farenheit). Our bulk products, however are not pasteurized but are thermized (Heat Treated at 140 degrees farenheit).
All Rosenborg products are made from cow’s milk.