An innovative cheese developed by Swiss cheesemakers in Denmark in the nineteenth century, Samso is said to have been commissioned by the King of Denmark.

A derivative of the classical Emmental, it was named after the Danish island of Samso. It's texture has been described as "supple and elastic" and is holey like most Swiss cheeses. It's flavor is a pungent sweet/sour, and is better when aged.

Samso is made of pasteurised cow's milk and has a fat content of thirty to forty-five percent.

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