Danish Blue Cheese vs Parmesan Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Parmesan Cheese is 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Danish Blue Cheese (Denmark), Parmesan Cheese (Italy)
• Texture: Danish Blue Cheese (Semi-soft, blue-veined), Parmesan Cheese (Hard)
• Rind: Danish Blue Cheese (edible, slightly moist), Parmesan Cheese (natural)
• Aging: Danish Blue Cheese (8 to 12 weeks), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Danish Blue Cheese (Salty, tangy), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

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

Danish Blue Cheese reads as salty, tangy, while Parmesan Cheese brings salty, savory character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Danish Blue Cheese for Parmesan Cheese?

In most recipes, Danish Blue Cheese and Parmesan 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 hard. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Parmesan Cheese brings salty, savory notes.

Which Is Better, Danish Blue Cheese or Parmesan 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 hard profile, Parmesan Cheese is the better fit. Flavor-wise, Danish Blue Cheese suits recipes that want salty, tangy notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Danish Blue Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Parmesan Cheese comes from Italy. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Parmesan Cheese minimum 12 months, average 2 years.

Is Danish Blue Cheese similar to Parmesan Cheese?

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

Can I substitute Danish Blue Cheese for Parmesan Cheese?

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

Does Danish Blue Cheese taste like Parmesan Cheese?

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

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

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

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