A Danish semi-hard cheese derived of cow's milk, Maribo acquired its name from the town of the same name on the island of Lolland.
The cheese has a natural pale yellow rind, and is similar to the celebrated Dutch Gouda. The interior (edible) part of the cheese is firm and holey. The cheese is waxed prior to delivery to the market, and is available in two varieties, plain and caraway seeded. The fat content is 30 to 45 percent.
The pasteurised milk and liquid rennet is curdled and then cut and heated to 100 degrees farenheit. The whey is then drawn and salted, and then pressed and held for five weeks. Maturation is four months, and the flavour becomes better with longer keeping.
research source: cheese.com