“ Semi hard cheese made of cow milk. Maribo, from the Danish islands, has a tan-colored rind and comes covered in wax. To make Maribo, cheesemakers use pasteurized milk and liquid rennet for curdling. The strength of the taste varies with the amount of curing time (longer curing time = stronger flavor). „
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Maribo cheese is one of the finest cheeses I have ever tasted. My family and I lived in Iceland in 1982-83, and we found it there. It has a unique tart taste that I have enjoyed on very few occasions. It is difficult to find, and dissapears quickly in our family. I highly recommend this cheese to anyone who enjoys a premium, tangy cheese. It is good on crackers, excellent on a grilled cheese sandwich, and, in my opinion, best by itself.