Danish Blue Cheese vs Montasio Cheese

Q: Is Danish Blue Cheese the same as Montasio Cheese?

No. Danish Blue Cheese and Montasio Cheese are distinct cheeses from Denmark and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Danish Blue Cheese for Montasio Cheese?

In most recipes you can swap Danish Blue Cheese for Montasio Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Danish Blue Cheese or Montasio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Danish Blue Cheese

Montasio Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.

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 Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

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

Origin: Danish Blue Cheese (Denmark), Montasio Cheese (Italy)
Texture: Danish Blue Cheese (Semi-soft, Blue-veined), Montasio Cheese (Elastic to crumbly and hard)
Rind: Danish Blue Cheese (edible, slightly moist), Montasio Cheese (natural)
Aging: Danish Blue Cheese (8 to 12 weeks), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
Taste: Danish Blue Cheese (Salty, tangy), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)

Side-by-Side Comparison

	Danish Blue Cheese	Montasio Cheese
Country of Origin	Denmark	Italy
Specific Origin	Denmark	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto
Milk Type	Cow	Cow's milk
Milk Treatment	—	Unpasteurized
Texture	Semi-soft, Blue-veined	Elastic to crumbly and hard
Rind	Edible, slightly moist	Natural
Aging	8 to 12 weeks	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months
Taste	Salty, tangy	Mild, creamy, and fruity to savory, piquant, with hints of spice

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

Danish Blue Cheese reads as salty, tangy, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Can You Substitute Danish Blue Cheese for Montasio Cheese?

In most recipes, Danish Blue Cheese and Montasio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for elastic to crumbly and hard. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.

Which Is Better, Danish Blue Cheese or Montasio Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Danish Blue Cheese the same as Montasio Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Montasio Cheese comes from Italy. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Is Danish Blue Cheese similar to Montasio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Danish Blue Cheese for Montasio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Danish Blue Cheese taste like Montasio Cheese?

Danish Blue Cheese reads as salty, tangy, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice.

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.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

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

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