I am from the sunny Molova, a country of vast pastures, where hundreds of thousands of sheep graze. Sheep cheese of different varieties; young, soft, seasoned cheese of hard varieties, very salty and fresh cheese, imagine a country of cheese and you will understand what Moldova is like .... what kind of Danish cheese can we talk about, and even more so in bread, you say? You will be right, but, only partially, half.
Every month I run to the store and buy briquettes, which is about 3.5 kilograms of Danish cheese Gouda. And we do not have enough for a month, I run a few more times and buy this cheese. The aftertaste of this cheese is incomparable! Light bitterness, a little sweetish, this is my favorite cheese. I've heard about Danish cheese bread for a long time, but I did not dare to cook it. Previously, we had an oven that could not be adjusted to the desired temperature, and there is no such recipe in the automatic bread maker, I confine myself to French bread.
But, after reading a step-by-step recipe from @wizardofcheeze, I see that now I can do it. The ingredients are available, I'm sure that the next baking will be just Danish cheese bread with the recipe @wizardofcheeze!