Typically, Denmark makes bigger, but softer cheeses. The string version is typically greater at spanning more cheese, but unles it's reinforced, you should never use a string cheese cutter on a hard cheese. Many Danes, however, use the "Norwegian" one, for peeling the the outer layer off of the softer cheese.
@EricTheRedAndWhite Oh, Yea det hved jeg^^ jeg har bare aldrig prøvet at bruge en før og de ser lidt forvirrende ud til mig men tak for informationen xD
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