Besides Danablu cheese, most Danish cheese is pretty "safe" (bit boring). Unlike countries like France we (I happen to be a Danish dairy man) don't use raw milk for cheese production because we had some bad listeria outbreaks some 100 years ago meaning all milk must be pasteurised, a law that went into effect in 1935. But that's also why Danablu is a bit more interesting, as it only undergoes thermisation at 60°C for 1 minute instead of the usual at least 72-76°C/15sec.
Anyway, it's a lot of Danbo and Havarti, nothing too exciting.
I'm actually more interested to see Estonia on the map, I didn't know their game