Danish Blue Cheese
Blue-veined cheese from Denmark
Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamy cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenized cream, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks.
Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.
Danablu was developed early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort-style cheese. Danablu has a milder flavor characterised by a sharp, salty taste, and is often served crumbled on salads or as a dessert cheese with fruit. In Denmark, it is often served on bread or savory biscuits.
Danablu, Danbo and Esrom are the only three Danish cheeses that are PGI-marked by the EU, meaning that they may be produced only in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.
Sources and credits
This article is adapted from the Wikipedia article “Danish Blue Cheese”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Danish Blue cheese.jpg by No machine-readable author provided. Brookie assumed (based on copyright claims)., CC BY-SA 3.0
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