About Danablu Cheese
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 |