Danish Blue
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.
Key Facts
| Country of Origin | Denmark |
| Specific Origin | Denmark |
| Milk Type | Cow |
| Fat Content | 25 to 30% (50 to 60% in dry matter) |
| Rind | Edible, slightly moist |
| Texture | Semi-soft, Blue-veined |
| Flavor | Salty, tangy |
| Colors | White |
| Forms | Drums, blocks |
| Age | 8 to 12 weeks |
| Also Known As | Danablu, Danish Blue Cheese |
What is Danish Blue Cheese?
Danablu was developed early in the 20th century by a Danish cheese maker named Marius Boel, who set out to emulate a Roquefort-style cheese. In North America it is usually sold under the trademark Danish Blue Cheese. It is one of only four Danish cheeses with an EU PGI mark, alongside Danbo, Esrom and Havarti, so it may be made only in Denmark from Danish milk at approved dairies working to a set specification.
The cheese is made from full fat cow's milk and homogenized cream. Before ageing, copper wires or rods pierce the formed curds to spread the mould, Penicillium roqueforti, evenly through the paste. Those holes are still visible when a finished wheel is cut open. Ageing runs eight to twelve weeks.
Danablu is semi-soft and creamy, shaped into drums or blocks, with a yellowish rind that is slightly moist and edible. Fat content sits at 25 to 30 percent, or 50 to 60 percent in dry matter. The flavor is milder than some blues but still sharp and salty.
It is often served crumbled on salads, or as a dessert cheese with fruit. In Denmark it usually turns up on bread or savory biscuits.
How Does Danish Blue Cheese Compare?
The most relevant cheeses to compare Danish Blue against.
