Talk:Danish Blue cheese

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Contents 1 Danish Blue is Cool 2 This article is rubbish 3 Picture changed 4 Not very clear 5 Cleaned up

[edit] Danish Blue is Cool

yeah, I always thought there was something funny about danish blue. Blue cheese is cool as long as it isn't too strong. When it is too strong it makes the top of my mouth go funny. I thought the metallic flavour was something to do with the foil wrapping. Now I know better. publunch

[edit] This article is rubbish

This article is in sad need of wikify or repair or deletion. Admins get working.211.97.147.103

Anyone is free to work on the mouldering article! ...en passant! 07:25, 17 October 2005 (UTC)

[edit] Picture changed

At Angela's request, I have removed the earlier picture and added one of my own. The cheese was eaten shortly afterwards! Brookie: A collector of little round things 11:26, 7 November 2005 (UTC)

[edit] Not very clear

It is said that Danish Blue cheese is made by having copper wires passed through the cheese as it matures and also that the 'blueness' of Danish Blue is brought about by Penicillium roqueforti.

There is, however, both truth and falsity in both assertions.

The article is not very clear on this: what does it mean by "both truth and falsity"? Does it use Penicillium roqueforti or not? bogdan 20:34, 4 March 2006 (UTC)

[edit] Cleaned up

A lot of this material was lifted word-for-word from Internet sources. Rephrased and added some more facts.