In Nyborg you also find the local shop and national Danish champion of Rygeostesalet (smoked cheese crème) – Osteboden Fru Hansen. The recipe is a secret family recipe, and the shop is situated in one of Nyborg’s old merchants houses in the center of the town.
Recipe for homemade smoked cheese (makes about 5 dl)
- 1 L whole milk
- 1 dl buttermilk
- 2 drops rennet in 2 cl cold water
You start by heating the milk up to ca. 80 C, then you cool it off to room temperature, preferably in a cold water bath. Add the buttermilk and stir well. Add the rennet/water mixture and mix well. Then the mixture just has to sit for 24 hours.
After 24 hours, you just take the coagulated milk and cut it into 2 x 2 cm cubes with a sharp knife. Place the cheese in a strainer lined with cheesecloth and let it drain for 5-7 hours, so 6-7 dl of the liquid is removed. The cheese will hold for 3-4 days in the refrigerator without adding anything else. You can use the liquid for baking bread.
Smoking the cheese:
Place a bit of wood chips or straw in the bottom of your smoking oven, light it, and when there’s a good fire going, place stinging nettles or other fresh shoots/herbs atop to create a strong smoke. Then place the cheese on a rack and put it in the smoker. Smoke the cheese for 20-30 seconds, or until it gets a light golden surface. Alternatively, you can dig a hole in the ground, make a fire in the bottom, put twigs/shoots/etc. on top, place the cheese on a rack, and finally lay a wet cloth over and smoke the cheese that way.