Danablu 
Danablu is a Danish blue-veined cow's milk cheese, sold in North America as Danish Blue Cheese. It is known for its sharp, salty taste, creamy semi-soft paste and EU protected geographical indication status.
Key Facts
| Country of Origin | Denmark |
| Protection | PGI (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Homogenised and thermised/pasteurised |
| Fat Content | Minimum fat in dry matter: 50% for Danablu 50+, 60% for Danablu 60+ |
| Moisture Content | Maximum 44% water for Danablu 60+ |
| Rind | No rind as such, but a tight and somewhat firm outer layer |
| Texture | Loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges |
| Flavor | Piquant, sharp, somewhat salty and tart, leaning slightly towards bitter |
| Colors | White to light yellowish, with blue-green veins of mold |
| Forms | Flat cylindrical (ca. 3 kg), Rectangular (ca. 4 kg) |
| Age | Minimum 5 weeks |
| Also Known As | Danish Blue Cheese |
What is Danablu Cheese?
Danablu was developed in the early 20th century by a Danish cheese maker named Marius Boel, who set out to make something along the lines of Roquefort. In North America it is sold under the trademark Danish Blue Cheese. Along with Danbo, Esrom and Havarti, it is one of only four Danish cheeses carrying an EU PGI mark, so it may only be made in Denmark, from Danish milk, at approved dairies working to the laid-down specifications.
It is made from full fat cow's milk and homogenized cream. Before ageing, copper wires or rods pierce the formed curds to spread the Penicillium roqueforti mould evenly through the cheese. Those holes are still visible when a finished wheel is cut open. Ageing runs eight to twelve weeks.
The cheese is drum- or block-shaped and semi-soft, with a yellowish, slightly moist rind that can be eaten. Fat content sits at 25 to 30 percent, or 50 to 60 percent in dry matter. Blue veins run through the paste. The taste is sharp and salty.
Danablu is often crumbled over salads, or served as a dessert cheese with fruit. In Denmark it usually turns up on bread or savory biscuits.
How Does Danablu Cheese Compare?
The most relevant cheeses to compare Danablu against.
