Danish Blue
| Danish Blue | |
|---|---|
 | |
| Other names | Danablu |
| Country of origin | Denmark |
| Source of milk | Cows |
| Texture | Semi-soft |
| Aging time | 8–12 weeks |
| Certification | Danablu: PGI |
Danablu (also known as in North America as Danish Blue) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow's milk, 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.
Danish Blue was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavour characterised by a sharp, salty taste.
Danish Blue is often served crumbled on salads or as a dessert cheese with fruit. In Denmark, it is often served on bread or biscuits.
Danish Blue [1] and Esrom are the only two Danish cheeses that are PGI-marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.
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