Samsø island · Denmark
Samsø.
Samsø opens with a gentle sweetness reminiscent of warm cream and honeyed butter, its semi-hard paste yielding to a subtle nuttiness with whispers of orchard fruit. The aroma is mild and inviting—more dairy than pungent—while the texture melts smoothly on the tongue, never demanding but always satisfying.
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The story
How it's made.
Why it tastes that way.
Samsø was developed on the island of Samsø in the 19th century, inspired by Swiss Emmental techniques. In the early 19th century Danish dairy pioneers invited Swiss cheesemakers to develop a local version of the alpine cheese, and the result was Samsø, which developed its own distinct character through Danish milk and techniques.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Alpine
- Rind
- natural
- Age
- 3–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Samsø's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Samsø.
23 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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