Danablu

Danablu is a blue-veined cheese from Denmark, known for its piquant flavor and creamy texture. It is made from Danish cow's milk and is classified as a full-fat or extra full-fat cheese. The cheese is semi-firm to soft and is ripened with blue mold. Danablu has a distinctive white to light yellowish color with blue-green veins of mold. It is produced exclusively in Denmark, following traditional methods and expertise. The cheese has a minimum ripening period of five weeks. Danablu is recognized as a Protected Geographical Indication (PGI) product, ensuring its quality and origin.

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