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Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. [3]A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers.
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Havarti was traditionally a smear-rind cheese, but modern flødehavarti is not. [10] Havarti is a washed-curd cheese, which contributes to the subtle flavor of the cheese. Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.
Danish cheese is almost exclusively produced from cow's milk. Some well-known Danish cheeses include: [83] Danablu, a strong blue creamy cow's milk cheese. Blue Castello, a blue cheese; Esrom, a semi-soft and aged cow's milk cheese. Both young and more matured versions are produced. Danbo, a semi-soft and aged cow's milk cheese. Mostly mild in ...
Pages in category "Danish cheeses" The following 13 pages are in this category, out of 13 total. ... Maribo cheese; Molbo cheese; S. Saga (cheese) Samsø cheese; T.
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A bear claw can be made by hand or by machine. [14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. [15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate ...