Blue Cheese vs Danish Blue Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Danish Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Denmark.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

What's the Difference Between Blue Cheese and Danish Blue Cheese?

• Origin: Blue Cheese (France), Danish Blue Cheese (Denmark)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Danish Blue Cheese (Cow)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Danish Blue Cheese (Semi-soft, Blue-veined)
• Rind: Blue Cheese (Natural), Danish Blue Cheese (edible, slightly moist)
• Aging: Blue Cheese (Typically aged 2-6 months), Danish Blue Cheese (8 to 12 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Danish Blue Cheese (Salty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Danish Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Danish Blue Cheese brings salty, tangy character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Danish Blue Cheese at 8 to 12 weeks.

Can You Substitute Blue Cheese for Danish Blue Cheese?

Blue Cheese can stand in for Danish Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft, blue-veined. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Danish Blue Cheese brings salty, tangy notes.

Which Is Better, Blue Cheese or Danish Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-soft, blue-veined profile, Danish Blue Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Danish Blue Cheese fits dishes calling for salty, tangy.

Frequently Asked Questions

Is Blue Cheese the same as Danish Blue Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Danish Blue Cheese comes from Denmark. Blue Cheese is made from cow, goat, or sheep milk; Danish Blue Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Danish Blue Cheese 8 to 12 weeks.

Is Blue Cheese similar to Danish Blue Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Danish Blue Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Danish Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Danish Blue Cheese is salty, tangy.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

Which should I choose, Blue Cheese or Danish Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Danish Blue Cheese is semi-soft, blue-veined.