Danish blue, or Danablu, is a type of blue cheese made from cow's milk. Developed in 1927 by Danish cheese maker Marius Boel, it was intended to be similar to Roquefort, another type of blue cheese. The flavor is milder than Roquefort and has a distinctly salty and sharp taste. It is considered to be a creamy, semi-soft cheese, though it can become crumbly when sliced. Sold worldwide, most Danish blue is made by the Danish company Rosenborg.
To make Danish blue, the curds are initially created using pasteurized, homogenized milk. Then, prior to aging, it is pierced with rods which infuse it evenly with the mold Penicillium roqueforti. It is aged about two to three months, which gives the mold a chance to develop. It may then be stored for up to ten months. The cheese is usually created in rounds or blocks, then broken up, packaged, and sold in smaller wedges.
The color of the main body of Danish blue cheese is usually white, with a rich, creamy texture. It is shot through with a series of blue-green veins of mold created by the Penicillium cultures. The body of the cheese is typically marked throughout by a series of holes in various places; this is the result of the rods used to add the mold. The moist, edible rind ranges from white to slightly yellowish in color, though the cheese may be sold without the rind included.
There are a variety of ways that Danish blue can be eaten. It can be served alone or as part of a cheese platter, and pairs nicely with fruit and red wine. The crumbly texture makes it ideal for crumbling over salads, but it is also creamy enough to spread on crackers or bread. It also melts well, so it can be added to soups or served over hot dishes. Sometimes it is added to dips or dressings to add flavor.
Though somewhat less well known than certain other blue cheeses, such as Roquefort, Gorgonzola, or Stilton, Danish blue is still quite popular and considered very pleasant and flavorful. Like other blue cheeses, it can be pungent, but its flavor is typically milder. This can make it a good option for those interested in trying a blue cheese but who do not want to be overwhelmed by some of the stronger types.
