Gudenå Glød
Mild, slightly sweet cheese made from milk from the highlands in Jutland. Notes of caramel, butter and flowers. Semi-hard consistency. Perfect on toasted rye bread.
Mild, slightly sweet cheese made from milk from the highlands in Jutland. Notes of caramel, butter and flowers. Semi-hard consistency. Perfect on toasted rye bread.
Aromatic and slightly sweet with a touch of caramel, butter, almond, flowers, fruit and nuts. Firm texture. Ideal with pickled plums or baked tomatoes.
Bold and moderately sweet with hints of caramel, flowers, hazelnut and fruit. Delicate and crumbly texture with fine crystals. Try serving with baked apples or pickled apricots.
Aromatic with a slight taste of butter, hints of white mould’s natural sweetness, and notes of hazelnut and mushroom. This very special type of cheese is soft beneath a slightly bitter red smeared crust. Also available with fennel and roasted pumpkin seeds.
Mild, firm cheese with a hint of nut, made from organic milk and inspired by traditional Alpine recipes.
A complex, slightly sweet flavour with aromatic hints of pineapple and lightly burnt caramel. Medium to hard, pliable texture and easy to cut. Goes well with fruity wine.
Rich and well-defined taste of umami, fresh bread, hints of roasted nuts and pineapple. Firm and crisp texture with clear traces of fine crystals.
Strong with a slightly acidic, buttery taste with notes of cognac and the aroma of maturation below the tower at Them Andelsmejeri. Creamy and slightly soft consistency. Good with smoked charcuterie and dark beer.
Strong taste with pronounced umami and a pleasant sweetness. Porous with crunchy crystals, while soft at the same time. Pieces can be broken off with a parmesan knife and served with, for example, baked pears, pickled rhubarb or simply on toasted, coarse rye bread.
Mild with a hint of acidity in harmony with the well-known, natural sharpness of the edible red-smear crust. Hints of chervil, sage and a scent of hay. Creamy consistency.