A Danish cheese. Pasteurized cow’s milk. Approaches bland. Not something I would serve up by itself to guests. But I could see it sliced thin in a ham sandwich. Has many small holes (bubbles), no rind, and is yellowish, like a pale gruyere. I had the “lite” kind. I guess I can’t pass final judgement until I’ve tried the “heavy”. Though I think that any cheese that attempts to increase it’s appeal by offering itself in various degrees of fat content must feel it is lacking something to begin with. A sign of an insecure cheese, to be sure.