– served with blackcurrant jam and toast

– with raw onions, port aspic and rum; served on rye or caraway bread

– served with fried rye bread and pickled fruit or nuts

– cows milk cheese with a ripening periode of 3 months in salt caves next to the Danish North Sea cost; served with pickled walnuts, blackberries and fried rye bread

– served with toasted rye bread and garniture

– The natural content of fat in the cream is tripled and balanced with the yeast culture Geotrichum, wich forms a crisp, mold like surface and results in a creamy white cheese; served with pickled walnuts, blackberries and fried rye bread

– Gentle creamy blue cheese. Not an imitation of the Italian Gorgonzola – it is rather an improvement of it. We still serve it classically on toasted rye bread with egg yolk and red onion

– Blue cheese with a contrast, intense moldy and sweet fruit taste. It pricks lightly the tongue and has crisp protein crystals. 12 indicates the number of months the cheese has matured

– enough for 2 persons – 3 kinds of cheese of the chefs choice with garnish

– please ask your waiter for today’s selection

– with nougat

– topped with whipped cream

– with pears and crunch