Frederic Melton
Danish Blue cheese, also known as Danablu, is a sharp, piquant and salty cheese with a creamy texture. It is made using cow's milk and has blue veins throughout its white interior. Danish Blue is known for its strong taste and pungent flavour, which some people find too sour. It is often served with bread, crackers, honey or fruit, or crumbled over salads.
| Characteristics | Values |
|---|---|
| Taste | Salty, sharp, sour, pungent, bitter, creamy, smooth, intense |
| Texture | Creamy, crumbly |
| Colour | White with blue veins |
| Ingredients | Cow's milk, salt, starter culture, microbial rennet, animal rennet, enzymes |
| Serving suggestions | With bread, crackers, honey crisp apples, seared beef, veal, pork steak, soups, pastas, stews, burgers, salads |
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What You'll Learn
Danish Blue Cheese is salty and bitter
Danish Blue Cheese, also known as Danablu, is a salty and bitter cheese with a sharp and pungent flavour. It is made from cow's milk and has a creamy, smooth texture with visible blue veins. The salty taste of Danish Blue Cheese is a result of the brine solution, consisting of salt and water, that is used during the cheese-making process. This brine solution helps to foster the development of the characteristic blue veins, which are streaks of blue mould that contribute to the cheese's unique flavour.
The bitterness in Danish Blue Cheese is a result of the mould culture and ripening process used in its production. The mould culture, typically Penicillium Roqueforti, is added to the cow's milk along with a combination of enzymes and rennet, which trigger coagulation and curdle the milk. The mixture is then cut and milled, and the broken curd is formed into moulds. The ripening process, along with the specific cheese cultures added to the milk, further develops the intense, lingering flavour of Danish Blue Cheese.
While some people enjoy the strong taste of Danish Blue Cheese, others find it too intense or unpleasant. It is often described as an acquired taste, and those who enjoy it appreciate its complexity and how it pairs well with other foods. Some people suggest that cooking Danish Blue Cheese can help to mellow its flavour, making it more palatable for those who find it too strong.
To balance the salty and bitter flavours of Danish Blue Cheese, it is commonly paired with sweet or fruity accompaniments. Freshly baked bread, crackers, and honey are often recommended as complements to the cheese. In addition, zesty apples, dark chocolate, and pears are known to complement and contrast the sharper tones of the cheese, making it more approachable for those who are sceptical of blue cheese.
When serving Danish Blue Cheese, it is important to consider the shape and cutting technique as the cheese consists of several layers of flavour, and the taste may differ depending on the cut. It is also enjoyed in salads, crumbled or chunked over meat dishes, or simply spread on crackers or bread. Some people also recommend pairing it with port wine to offset the salty flavour.
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It is sharp, piquant and intense
Danish Blue cheese is a sharp, piquant and intense variety of blue cheese. It is known for its strong taste and smell, which can be off-putting to some people. However, others find it delicious and enjoy its salty, bitter, and creamy characteristics.
The secret to the distinct flavour of Danish Blue lies in the different cheese cultures added to the milk, as well as its fat content, moisture level, and ripening process. This combination results in an intense, lingering sharpness that sets it apart from other blue cheeses.
The cheese is made from cow's milk and is characterised by fine streaks of blue veins throughout its white interior. Danish dairies carefully select their milk, choosing milk from Jersey and red-pied cows for its high yield and richness. The milk is then pasteurised and prepared in large vats, where blue culture, enzymes, and rennet are added to trigger coagulation and curdle the milk.
The sharp and piquant taste of Danish Blue cheese is best enjoyed in moderation, as a little goes a long way. It can be paired with sweet accompaniments like honey, jam, or honey crisp apples, or spread on crackers or freshly baked white wheat bread. It is also delicious melted over meat or used as a crumble or chunk on burgers or salads.
While some may find the intensity of Danish Blue cheese overwhelming, others appreciate its complex and assertive flavour. It is a popular choice for those who enjoy strong, mouldy cheeses and makes a great addition to various dishes, adding a pop of intensity wherever it is used.
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It is often eaten with bread, crackers, or fruit
Danish blue cheese is known for its sharp, piquant, and salty taste. It is often eaten with bread, crackers, or fruit.
When it comes to bread, some people prefer to eat Danish blue cheese on freshly baked white wheat bread (franskbrød) with butter, while others opt for Rugbrød, a dense and dark Danish rye bread. The strong taste of the cheese means that a little goes a long way, so it is often used sparingly as a spread or topping.
For those who enjoy crackers, Danish blue cheese can be crumbled or spread onto crackers and paired with something sweet like jam or honey. It can also be enjoyed on its own as a snack or appetizer. Some people suggest drinking port wine with Danish blue cheese and crackers to offset the salty flavour.
Danish blue cheese also pairs well with certain fruits, particularly apples and pears. The sweetness of the fruit can help to balance the sharpness of the cheese. It is recommended to enjoy the cheese cold with these fruits for a refreshing contrast in flavours and textures.
In addition to these classic combinations, Danish blue cheese can also be enjoyed in a variety of other ways. It can be crumbled or chunked over salads, soups, pastas, or stews, adding a creamy texture and a pop of intensity to the dish. It can also be melted over meat or used as a burger topping. For those with a sweet tooth, Danish blue cheese can be paired with dark chocolate, providing an intriguing contrast of flavours.
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It is made from cow's milk and is gluten-free
Danish Blue Cheese is made from cow's milk and is gluten-free. While dairy is generally considered gluten-free, certain types of cheeses may contain gluten. Danish Blue Cheese, however, is made from cow's milk, which is naturally gluten-free.
The process of making cheese typically starts with milk from cows, sheep, goats, or buffalo. The milk is combined with bacteria and an ingredient called rennet, which helps separate the milk solids and liquids (curds and whey). For Danish Blue Cheese, cow's milk is used as the base. This cow's milk is pasteurized, a process that involves high temperatures to kill bacteria, ensuring the cheese is safe for consumption.
The gluten-free nature of Danish Blue Cheese is important for individuals with celiac disease or gluten sensitivity. Celiac disease requires the avoidance of gluten-containing products, and while cheese itself is gluten-free, some cheese products may contain gluten. Danish Blue Cheese, being made from cow's milk, is naturally free of gluten, making it a suitable option for those with gluten restrictions.
It is worth noting that the diet of cows may be a concern for those with gluten sensitivities. Cows are often fed grains and seeds, including gluten-containing sources. This raises the possibility of gluten proteins transferring into the cow's milk, which could trigger a response in gluten-sensitive individuals. However, the pasteurization process and the absence of added gluten-containing ingredients in Danish Blue Cheese production likely mitigate this concern.
In summary, Danish Blue Cheese, made from cow's milk, is gluten-free. The cheese-making process for this variety does not introduce gluten, and the pasteurization of milk further ensures its safety for gluten-sensitive individuals. Danish Blue Cheese can, therefore, be enjoyed as part of a gluten-free diet, adding variety and flavour to meals without compromising health.
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It is described as having a creamy texture and strong flavour
Danish Blue cheese is known for its sharp, piquant and salty taste. It is described as having a creamy texture and strong flavour, with blue veins throughout. The cheese is made from cow's milk and is said to have a smooth, rich and deep flavour. It is also characterised by its gluten-free and vegetarian-friendly qualities, as well as its ability to crumble easily.
The secret to the distinct taste of Danish Blue lies in the different cheese cultures added to the milk, along with its fat content, moisture level and ripening process. This combination results in an intense, lingering flavour that sets it apart from other blue cheeses. The cheese is often enjoyed on its own or paired with honey crisp apples, crackers or bread. Some prefer to cook it, as this mellows the flavour.
When it comes to serving suggestions, Danish Blue is a versatile cheese. It can be flaked, chunked or crumbled over various dishes, adding a pop of intensity. It pairs particularly well with seared beef, veal or pork steak, where it can be allowed to melt into the meat. It is also commonly used in salads, providing a creamy texture and a bold flavour. For those new to blue cheese, it is recommended to pair it with zesty apple, dark chocolate or pear to balance the sharper tones.
While Danish Blue has its admirers, it is not for everyone. Some people find the smell and taste off-putting, describing it as too sour or acidic. However, for those who enjoy blue cheese, Danish Blue is considered a superior choice due to its fresh, creamy texture and well-balanced flavour. It is praised for its quality and good value for money.
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Frequently asked questions
Danish Blue Cheese is known for its sharp, salty, and bitter taste. Some people find it too sour, comparing it to the taste of vomit or lemon. However, others describe it as having a smooth, deep, and creamy flavour. It is often paired with something sweet to balance the salty flavour.
Danish Blue Cheese is often eaten with bread, crackers, or honey crisp apples. It can be crumbled over salads or meat dishes, melted over meat, or spread on crackers. It is also commonly paired with port wine.
Danish Blue Cheese is milder than other blue cheeses such as Roquefort and Stilton. It is also less salty than other blue cheeses.
Danish Blue Cheese is made from cow's milk. It gets its blue veins from the addition of blue culture, enzymes, and rennet to the milk, which triggers coagulation and curdles the milk.
