The Nordics
Trend watch: why the BMO is Denmark’s new ‘it’ sandwich
Move over, smørrebrød: the rise of the BMO sandwich explained
BMO – or bolle med ost – has taken Denmark’s food scene by storm, edging in on smørrebrød’s long-held status as the country’s most beloved sandwich and taking over Instagram along the way. What started as a simple bun with cheese has turned into a national favourite, celebrated for its focus on quality, flavour and the best local ingredients. Join us as we dive into the rise of this unassuming snack and find out why it’s become the go-to bite for food lovers across the country.
Top photography courtesy of Cafeterie 37
What is a BMO, and why is it everywhere?
BMO – short for bolle med ost, or ‘bun with cheese‘ – has become a staple in Denmark’s culinary landscape, quietly edging in on smørrebrød’s long-held status as the ‘it’ sandwich. Originally a simple snack, BMO has transformed into a must-try, with nearly every bakery worth its salt offering their own take. Unlike the layered, open-faced smørrebrød, BMO is all about perfecting the essentials: just a bun and cheese, done right.
The Instagram account and website Bolle Med Ost, launched in 2021, has brought BMO into the spotlight, with its anonymous reviewers scouring bakeries across Denmark for the perfect bun-and-cheese combination. They have reviewed over 110 BMOs to prove it. The influence of the instagram account has been undeniable, spurring on a BMO renaissance where bakeries compete to bring their best.
Further cementing BMO’s cultural status is the recently published book, Bolle Med Ost, released in 2024 by culinary enthusiasts Jonas and Anton Dahl-Grue. Jonas, a trained pastry chef, and Anton, known as the youngest participant on The Great Bake Off, bring their shared dedication to elevating Danish traditions into 25 carefully crafted recipes. From quick bakes to the more artisanal sourdough variety, each recipe pairs with selected cheeses, like the intense Vesterhavsost or milder options, proving just how far this once-simple snack has come.
With a growing number of fans, BMO has carved out a spot as a quintessentially Danish bite, taking over Instagram in Denmark much like the avocado toast once did. This shift toward simplicity and quality is redefining what it means to have a national favourite, as BMO proves that a bun and cheese can be just as iconic – and just as photo-worthy – as any trend before it.
Top photography courtesy of Sommer Canteen
Why is the BMO more than just a bun with cheese?
At first glance, the BMO might seem basic – just a bun, a slice of cheese and a smear of butter. But it’s this simplicity that makes it extraordinary. There’s no elaborate layering or fancy plating; with the BMO, it’s all about the raw quality of the ingredients. Each element has a role to play, and when executed with care, the result is a snack that feels both familiar and surprisingly refined.
The ideal bun
Most BMOs are made with sourdough, prized for its crisp crust and chewy, airy interior. A sourdough bun not only holds up well but also brings a depth of flavour that complements the cheese. The bun has to strike a delicate balance: too soft, and it loses its texture; too hard, and it overwhelms the filling.
Cheese as hero
The cheese is the true defining feature of any BMO. Danish favourites like Gammel Knas, Vesterhavsost, and Havgus are often chosen for their bold, rich flavours and matured textures. Unlike standard sandwich cheese, these selections are intense, with nutty, savoury notes that elevate the experience. For many BMO fans, the cheese is what makes or breaks the sandwich.
Butter’s role
It might seem minor, but the butter layer is essential for adding smoothness and a hint of richness. Whipped butter is often preferred, giving the sandwich a lighter feel and a touch of creaminess that enhances both the bun and cheese.
In fact, the BMO has become something of a litmus test for quality in Danish bakeries. If the bun is stale, the cheese lacklustre or the butter isn’t up to par, it’s immediately obvious. But when each part is spot-on, the BMO can be a revelation – a taste that’s both nostalgic and unexpectedly elevated. This back-to-basics approach has struck a chord in Denmark, where people are increasingly seeking out simple, honest foods with real depth.
Top photography courtesy of Atelier September
How has Denmark’s updated bread and cheese culture transformed the BMO?
The Danish bread and cheese scene has levelled up and the BMO is proof. A decade ago, a bun with cheese was, at best, ordinary – a quick, filling bite you’d grab without much thought. But today’s BMO? It’s on another level, and that’s thanks to a serious boost in quality across the board.
For starters, Danish bakeries have taken bread-making to new heights. Sourdough has become the standard, with bakers experimenting with fermentation and local grains to get that ideal crust and chewy texture. What used to be a soft, unremarkable roll is now a standout feature – one that’s packed with flavour and texture.
Then there’s the cheese. Danish dairies have moved well beyond standard Danbo to produce cheeses with bold, distinct flavours. Think Gammel Knas and Vesterhavsost – these are cheeses that bring intense character to the BMO. They’re rich, nutty and a bit of a statement, adding complexity to every bite in a way that wasn’t common even a few years back.
The BMO’s rise shows how these changes in Denmark’s food culture have taken hold. What was once simple and predictable has become a showcase of Danish quality, with the bun and cheese each showing off the best of local craft.
Top photography courtesy of Rug Bakery
What are the ultimate BMO variations?
The BMO may be simple at heart, but it’s versatile enough to have a whole world of variations. With just three basic elements – bun, cheese and butter – there are countless ways to mix things up and create the ultimate BMO experience. Whether you’re into classic simplicity or looking for a bit more flair, here are some favourite combinations from across Denmark.
The sourdough classic
This is the BMO purist’s choice: a perfectly crusty sourdough bun, whipped butter, and a thick slice of bold, aged cheese. Bolle Med Ost, the Instagram account championing BMOs across Denmark, swears by this combo with cheeses like Gammel Knas, Vesterhavsost or Havgus. These hard cheeses bring a rich, nutty flavour and a bit of sharpness that balances the butter and complements the sourdough’s tangy kick.
The health bun
For those who like a little more crunch, the health bun variation is the way to go. Made with a seed-studded sourdough bun (think pumpkin, flax or sunflower seeds), this version adds texture and a hint of earthiness. Pair it with an organic cheese or a milder, creamy slice, like a young Danish Havarti, to keep things balanced. It’s wholesome without skimping on flavour.
The ‘Morfar’ classic
Known as the ‘Morfar’ or Grandpa style, this is a nostalgic take on the BMO. Think of a simple, soft white bun spread with salted butter and topped with a classic Danish cheese like Danbo. It’s an old-school choice, a little less intense but warm and comforting – the BMO you remember from childhood, made just right.
Top photography courtesy of Arla Unika
What does BMO’s rise say about Danish food culture today?
The BMO’s rise says a lot about what people want from their food in Denmark right now. There’s a clear trend here: instead of over-complicated, trendy options, people are turning to simple foods made with top-quality ingredients. And they’re willing to pay a bit more for something well-made and local.
Across Denmark, you’ll see this shift everywhere. Supermarkets are stocking more Danish cheeses with real character, like Havgus and Gammel Knas, while bakeries are putting extra care into sourdough buns with long fermentations for better flavour and texture. It’s about getting the basics right and letting each part of the BMO stand on its own.
For a lot of people, this is also a bit of a nostalgic throwback. Foods that might have seemed plain years ago are now about quality and taste. In a world that often feels rushed, the BMO offers something familiar, comforting and proudly Danish. It’s about slowing down, enjoying real flavours and appreciating what makes local food special. So in many ways, the BMO’s popularity shows that Danish food culture is moving back to its roots – honest, well-made and worth every bite.
Top photography courtesy of Sneezing Fruits and Juno the Bakery
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