Bushra Griffith
Danish blue cheese and Stilton are both types of blue cheese, but they have distinct characteristics that set them apart. Danish blue cheese, also known as Danablu, is a semi-soft cheese made from cow's milk and characterised by its light yellow to off-white colour, salty taste, and strong odour. On the other hand, Stilton, a traditional English cheese, is made from pasteurised cow's milk and is known for its clean, gluten-free flavours and flaky texture. While some people find Danish blue cheese sharp or even acidic, others consider Stilton to be stronger and more suitable for advanced palates. Ultimately, the preference between the two cheeses is a matter of personal taste, and both have their unique attributes in the world of cheese.
| Characteristics | Values |
|---|---|
| Texture | Danish blue cheese is semi-soft and usually sold in blocks, drums, or wedges. It has an edible rind. Stilton is described as having a flaky texture. |
| Taste | Danish blue cheese has a salty, sharp, and biting taste. Some say it has a soapy taste. Stilton has a milder, "kinder" taste. |
| Aroma | Danish blue cheese has a strong odor. Stilton also has a strong smell. |
| Colour | Danish blue cheese is light yellow, creamy white, or off-white with distinct blue veins. Stilton is whiter and also has blue veins. |
| Fat Content | Danish blue cheese contains 25-30% fat. |
| Production Process | Danish blue cheese is made from cow's milk. During production, small copper wires or rods are inserted into the cheese curds, and the cheese is left to age for at least 12 weeks in a dark place. Stilton is made from pasteurized cow's milk and is produced in certain parts of England. It is aged for around five weeks. |
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What You'll Learn
- Danish blue cheese is made from cow's milk and is also known as Danablu
- Danish blue cheese is semi-soft and contains distinct blue veins
- Danish blue cheese has a strong odour and a salty, sharp taste
- Stilton is made from pasteurized cow's milk and is produced in certain parts of England
- Stilton has a milder flavour than Danish blue cheese
Danish blue cheese is made from cow's milk and is also known as Danablu
Danish blue cheese, also known as Danablu, is made from cow's milk. It is a semi-soft, blue-veined cheese that originated in Denmark. Danish blue cheese has a creamy texture and a salty, sharp taste. It is often described as having a strong odour.
The cheese is made by mixing blue culture with cow's milk, along with enzymes and rennet, to trigger coagulation. The mixture is then left to curdle, producing a firm curd that is cut and milled. The broken curd is then ladled into moulds and drained of excess whey. Before it is aged, the cheese is pierced with steel needles to allow the blue culture to breathe and develop.
Danish blue cheese typically ages for about 60 days, resulting in a smooth and velvety texture. It is then sold in blocks, drums, or wedges. The cheese is light yellow, creamy white, or off-white in colour, with distinct blue or green veins running through it.
Danish blue cheese is a good alternative to other blue cheeses such as Gorgonzola, Stilton, or Roquefort. While it is a matter of personal preference, some people find Danish blue cheese to be too sharp or acidic compared to Stilton, which is considered "kinder" to the palate. Danish blue cheese is also known to be more affordable than other blue cheeses.
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Danish blue cheese is semi-soft and contains distinct blue veins
Danish blue cheese is a semi-soft cheese with distinct blue veins. It is made from cow's milk and is also known as Danablu, Danbo, and Esrom. The cheese is usually sold in blocks, drums, or wedges and has a light yellow, creamy white, or off-white colour. The salty and sharp flavour of Danish blue cheese, along with its strong odour, makes it stand out. The blue veins in the cheese are formed during the ageing process, which takes at least 12 weeks in a dark place. Small copper wires or rods are inserted into the cheese curds, creating pathways for the Penicillium roqueforti bacterium to fill. This bacterium gives the cheese its distinctive blue veins and flavour.
On the other hand, Stilton cheese, which originated in the 18th century, is made in specific parts of England and has a careful production process. It is made from pasteurized cow's milk, resulting in clean, gluten-free flavours. The traditional recipe includes animal rennet, making it unsuitable for vegetarians. The art of making Stilton has remained largely unchanged, with the curds being cut, separated, and moulded by hand. The moulds are turned daily, and the cheese is aged for around five weeks. Similar to Danish blue cheese, Stilton is also pierced with needles to allow the blue veins to breathe and grow.
While both Danish blue cheese and Stilton are types of blue cheese, they have distinct characteristics. Danish blue cheese is semi-soft with sharp and salty flavours, while Stilton has a "kinder" taste and a flaky texture. Danish blue cheese is often sold in blocks or wedges, while Stilton's shape can influence its flavour. Both cheeses have blue veins, formed by different processes, and they are aged for different lengths of time.
Some people consider Danish blue cheese to be a good alternative to Stilton due to its lower cost and similar characteristics. However, others find Danish blue cheese too sharp or acidic. Ultimately, the preference between Danish blue cheese and Stilton is a matter of personal taste, and some enthusiasts recommend trying them side by side to determine the differences in aroma, texture, and flavour.
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Danish blue cheese has a strong odour and a salty, sharp taste
Danish blue cheese, also known as Danablu, is a semi-soft cheese made from cow's milk. It is characterised by its light yellow, creamy white or off-white colour, with distinct blue veins running through it. The cheese is known for its strong odour and salty, sharp taste, which can be attributed to the ageing process and the formation of blue mould during production.
The sharp and salty taste of Danish blue cheese is a result of the cheese-making process. After the milk is pasteurised and prepared in large vats, blue culture, enzymes and rennet are added to trigger coagulation. The mixture is then left to curdle, producing a firm curd that is cut and milled. The broken curd is then ladled into moulds and drained of excess liquid, followed by a brining process that adds additional salt to the cheese.
The strong odour of Danish blue cheese is due to the presence of mould cultures and the ageing process. During the cheese-making process, small copper wires or rods are inserted into the cheese curds. As the cheese ages, the blue veins form, and the mould cultures grow and spread throughout the cheese. The cheese is then aged in a dark, damp environment for at least 8 to 12 weeks, allowing the mould and bacteria to further develop and contribute to the strong odour and flavour.
The salty, sharp taste of Danish blue cheese is often described as pungent and bitter, with a creamy and smooth texture similar to many soft cheeses. It is considered milder than other blue cheeses, such as Roquefort, and is favoured for being more suitable for sensitive palates. Some people compare its taste to soap. Danish blue cheese is often paired with sweet or acidic foods, such as honey, jam, zesty apple, dark chocolate, or pear, to balance its sharp flavour.
While Danish blue cheese and Stilton are both types of blue cheese, they have distinct characteristics. Stilton is a hard cheese with a pungent flavour and a milder taste compared to Danish blue. It is described as "kinder" on the palate, indicating a less intense or sharp flavour profile. Danish blue cheese, on the other hand, is known for its stronger, sharper, and saltier taste.
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Stilton is made from pasteurized cow's milk and is produced in certain parts of England
Danish blue cheese and Stilton are two different types of cheese. Danish blue cheese, also known as Danablu, was created by Marius Boel of Denmark in the early 20th century as a competitor to the Roquefort cheese. On the other hand, Stilton is an English cheese, named after the village of Stilton in Huntingdonshire, Cambridgeshire, where it was first sold in the late 18th century. Stilton is made from pasteurized cow's milk, typically sourced from local farms in the three counties of Derbyshire, Leicestershire, and Nottinghamshire. These three counties are the only places where the cheese can be made and still be called Stilton.
Stilton is produced in two varieties: blue and white. Blue Stilton has Penicillium roqueforti added to generate a characteristic smell and taste, while white Stilton does not have this additive. The blue veins in Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes about nine to twelve weeks.
The choice of milk is crucial to the flavour, texture, and overall quality of Stilton. Cow's milk from local breeds offers unique advantages as they are well-adapted to the regional environment, resulting in milk with distinct characteristics. The milk's flavour profile can vary depending on the breed, with some local varieties providing a richer, creamier base for Stilton. The milk used for Stilton is typically sourced from Friesian or Holstein-Friesian cows.
Stilton has a rich history and is one of the most famous types of blue cheese. It was first marketed by Cooper Thornhill, the owner of the Bell Inn on the Great North Road in the village of Stilton. In 1730, Thornhill discovered Blue Stilton while visiting a small farm near Melton Mowbray in rural Leicestershire. He made a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton, and wagonloads of the cheese soon began to be delivered there. The village's location on a main stagecoach route between London and Northern England further contributed to the rapid spread of Stilton's fame.
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Stilton has a milder flavour than Danish blue cheese
Danish blue cheese and Stilton are two very distinct types of cheese. Danish blue cheese, also known as Danablu, is a semi-soft cheese made from cow's milk. It is characterised by its light yellow, creamy white or off-white colour, distinct blue veins, and salty, sharp taste. The blue veins in Danish blue cheese are formed by inserting small copper wires or rods into the cheese curds during production, which are then filled with the bacterium Penicillium roqueforti. This bacterium is responsible for the characteristic flavour and odour of blue cheese.
On the other hand, Stilton is a traditional English cheese made from pasteurised cow's milk. The process of making Stilton has remained largely unchanged since its first production. It involves carefully selecting and maturing the milk, adding a blend of cultures and rennet, and using a special yeast to encourage the development of mould. The curds are then cut, separated, salted, and moulded, before being aged for around five weeks. The cheese is then pierced with steel needles to allow the blue veins to breathe and grow.
While both Danish blue cheese and Stilton are types of blue cheese, they differ in terms of taste and production methods. Danish blue cheese is known for its sharp, salty flavour, while Stilton has a milder, more "kind" flavour. The difference in taste may be attributed to the use of pasteurised milk in Stilton, as well as the specific cultures and yeast used during production. Additionally, the ageing process and piercing of the cheese also contribute to the development of its unique flavour.
The milder flavour of Stilton makes it a good option for those who are new to blue cheese. While Danish blue cheese is also considered a beginner-friendly option due to its relatively mild taste, some people may find it too sharp or acidic. Personal preference plays a significant role in choosing between these two cheeses, as some individuals may prefer the stronger flavour of Danish blue cheese, while others may favour the milder taste of Stilton.
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Frequently asked questions
No, Danish blue cheese and Stilton are not the same. Danish blue cheese is made from cow's milk and is referred to as Danablu, while Stilton is made in certain parts of England and uses pasteurized cow's milk.
Danish blue cheese, or Danablu, is a semi-soft cheese made from cow's milk. It has a strong odor and a salty, sharp taste. Small copper wires or rods are inserted into the cheese curds during production, creating pathways for the Penicillium roqueforti bacterium to enter and form the blue veins.
Stilton is a traditional English cheese made from pasteurized cow's milk. It has a flaky texture and clean flavors that are unadulterated by fillers or preservatives. The process of making Stilton involves carefully selecting and maturing the cheese, and it has remained largely unchanged since its inception.
Danish blue cheese and Stilton are both blue cheeses, but they differ in terms of taste, texture, and origin. Danish blue cheese is known for its sharp, salty, acidic taste, while Stilton has a milder, "kinder" flavor. Stilton has a flaky texture due to the careful handling of the curds during production, while Danish blue cheese is semi-soft and creamy.
