Pronunciation: [SAM-soh]

Named for the island where it originated, this national cheese of Denmark was created in the 19th century when the Danish king brought in a Swiss cheesemaker to assist in diversifying Denmark's cheesemaking. Samsoe's a semihard, Swiss-style cow's-milk cheese modeled after emmental. It has a glossy, amber to dark reddish-brown rind, a pale yellow interior accented with small irregular holes and a distinctive, mild, nutlike flavor. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.