A versatile cheese that owing to its soft and creamy texture, is ideal for use in both hot and cold cuisine.

Salad cheese can be used as a creamy sprinkling and salty lift for all kinds of salads. The cheese can also be stirred up into a cream together with fresh herbs for example. It can be used in hot dishes as part of a quiche or pie filling for example, or crumbled over baked root vegetables just before serving.

Salad cheese is similar to feta but is produced in Denmark using Danish milk and has a fresh, mild taste adapted for Scandinavian taste buds. This means that the cheese can be used in many types of dishes and flavour combinations and is a practical choice for no matter what type of dish you choose as it has not been salted in brine.

200 g

Pasteurized cow’s milk, salt, microbial rennet, starter culture.

Nutrition Information pr. 100 g:
Energy 870 kJ (210 kcal)
Fat 16 g
–    of which saturates 9,2 g
Carbohydrate 2,5 g
–    of which sugars 1,4 g
Protein 15 g
Salt 3,5 g

Recipes with salad cheese