Randy Chandler
Danish blue cheese is a semi-soft, blue-veined cheese made from cow's milk. It has a creamy texture with a salty, biting taste and a strong odour. Danish blue cheese is often served as a topping for toast, crackers, baked potatoes, steaks, hamburgers, and salads. It is also enjoyed as a breakfast food or snack in Denmark, where it is commonly eaten with breads and biscuits. While some consider it to be equal to its rival blue cheeses in terms of aroma, texture, and taste, others argue that it is a delicious and lower-cost alternative.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, creamy |
| Taste | Salty, strong |
| Odor | Strong |
| Colour | Light yellow, creamy white, off-white |
| Accompaniments | Toast, crackers, fruits, salads, baked potatoes, steaks, hamburgers |
| Similar Cheeses | Gorgonzola, Roquefort, Stilton |
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What You'll Learn
- Danish Blue is a semi-soft, blue-veined cheese with a creamy texture
- It is made from cow's milk, replacing goat's milk in traditional French recipes
- Danish Blue is milder than Roquefort and is better suited to sensitive palates
- It is a lower-cost alternative to other blue cheeses like Gorgonzola or Stilton
- The taste may differ depending on where you cut it
Danish Blue is a semi-soft, blue-veined cheese with a creamy texture
The cheese is light yellow, creamy white, or off-white in colour and has a salty, biting taste and a strong odour. It is often served as a crumbly topping on fruits or salads, or on toast or crackers. In Denmark, it is commonly eaten for breakfast, topping breads and biscuits, or as a snack. It can also be paired with seared beef, veal, or pork steak, or served in soups, pastas, or stews.
The distinctive blue or green veins in Danish Blue are formed during the cheese-making process. Small copper wires or rods are inserted into the cheese curds, and as the cheese ages, the blue veins develop. Penicillium roqueforti is then filled into the pathways created by the rods and the cheese is left to age for at least twelve weeks in a dark place. This results in the characteristic flavour and texture of Danish Blue.
Danish Blue is a versatile cheese that can be enjoyed in a variety of dishes or on its own. It is a crowd-pleasing option for those who may be sceptical of blue cheese due to its milder flavour and creamy texture. It has gained popularity in recent years and is now commonly used as a topping for baked potatoes, steaks, and hamburgers.
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It is made from cow's milk, replacing goat's milk in traditional French recipes
Danish blue cheese, also known as Danablu, is made from cow's milk, which replaces goat's milk in traditional French recipes for blue mould cheese. This substitution was first made by dairy farmers on the island of Funen in Denmark, who sought to create a creamier and richer consistency. Danish blue cheese is semi-soft, with a light yellow, creamy white, or off-white colour. It has a salty, biting taste and a strong odour.
The cheese-making process involves inserting small copper wires or rods into the cheese curds, which are then left to age in a dark place for at least twelve weeks. During this time, blue veins form as Penicillium roqueforti fills the pathways created by the rods. Danish blue cheese typically contains fat percentages ranging from 25% to 30%.
Danish blue cheese is a versatile ingredient that can be served in a variety of ways. In Denmark, it is commonly enjoyed as a breakfast topping on breads and biscuits or as a snack. It pairs well with seared beef, veal, or pork steak, where its creamy consistency can be fully appreciated. For those who enjoy colder treats, it is also delicious with zesty apple, dark chocolate, or pear, which complement the flavours of the cheese by toning down its sharper tones.
When cutting Danish blue cheese, it is important to consider its shape to ensure you enjoy all the layers of flavour it has to offer. This cheese is usually sold in blocks, drums, or wedges, and its flavour may vary depending on the cut. Danish blue cheese is a delightful addition to any meal and can be enjoyed on its own or as part of a larger dish.
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Danish Blue is milder than Roquefort and is better suited to sensitive palates
Danish Blue cheese, also known as Danablu, is a semi-soft, blue-veined cheese made from cow's milk. It is known for its creamy texture and distinctive blue or green veins. Danish Blue cheese was created in the early 20th century by Marius Boel of Denmark as a competitor to Roquefort cheese.
When it comes to taste, Danish Blue is milder than Roquefort and is better suited to sensitive palates. It has a salty, biting taste and a strong odour, but it is not as pungent as Roquefort. This makes Danish Blue a more crowd-pleasing option and a great introduction to blue cheese for sceptical audiences.
The milder flavour of Danish Blue can be attributed to the use of cow's milk instead of goat's milk, which is traditionally used in Roquefort. Danish dairy farmers on the island of Funen replaced goat’s milk with cow’s milk to achieve a creamier and richer consistency. This substitution also likely contributed to the milder taste of Danish Blue.
In terms of serving suggestions, Danish Blue is a versatile cheese that can be enjoyed in a variety of ways. In Denmark, it is commonly served for breakfast, topping breads and biscuits, or as a snack. It can also be paired with seared beef, veal, or pork steak, or added to soups, pastas, or stews. For those who prefer a colder option, Danish Blue pairs well with zesty apple, dark chocolate, and pear, which complement the flavours and subdue the sharper tones of the cheese.
Overall, Danish Blue offers a milder alternative to stronger blue cheeses like Roquefort, making it a good option for those with sensitive palates or those new to blue cheese. Its creamy texture and distinctive veins make it a visually appealing and tasty addition to a variety of dishes.
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It is a lower-cost alternative to other blue cheeses like Gorgonzola or Stilton
Danish blue cheese, also known as Danablu, is a semi-soft, blue-veined cheese made from cow's milk. It has a creamy texture and a strong odour, with a salty and sharp taste. It is a popular alternative to other blue cheeses such as Gorgonzola, Stilton, and Roquefort, which are often more expensive.
Danish blue cheese was created in the early 20th century by Marius Boel of Denmark as a competitor to Roquefort cheese. It is made using traditional French recipes for making blue mould cheese, but with cow's milk instead of goat's milk to achieve a creamy and rich consistency. This gives it a milder flavour than some other blue cheeses, making it a good option for those with sensitive palates.
The process of making Danish blue cheese involves inserting small copper wires or rods into the cheese curds. As the cheese ages, blue veins form, and the bacterium Penicillium roqueforti fills the pathways created by the rods. The cheese is then aged for at least twelve weeks in a dark place, resulting in a fat content between 25% and 30%.
Danish blue cheese is a versatile ingredient that can be enjoyed in a variety of dishes. In Denmark, it is commonly served for breakfast, topping breads and biscuits, or as a snack. It can also be paired with seared beef, veal, or pork steak, or added to soups, pastas, or stews. For those who prefer sweeter combinations, Danish blue cheese goes well with fruits, salads, and even dark chocolate.
Overall, Danish blue cheese is a delicious and affordable option for those looking to enjoy the unique flavour of blue cheese without breaking the bank. It offers a milder, yet still distinct, flavour compared to other blue cheeses, making it a popular choice for those seeking a balance between piquancy and smoothness.
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The taste may differ depending on where you cut it
Danish blue cheese, also known as Danablu, is a semi-soft, blue-veined cheese made from cow's milk. It has a creamy texture with distinctive blue or green veins running throughout. The cheese is usually sold in blocks, drums, or wedges and has a strong odour and a salty, biting taste.
The taste of Danish blue cheese may differ depending on where you cut it. This is because the cheese consists of several layers of flavour. To ensure you enjoy all the aspects of the cheese's flavour, it is recommended to consider the shape when cutting. For example, cutting a wedge-shaped cheese differently will expose you to different flavours.
The cheese is made by inserting small copper wires or rods into the cheese curds during the cheese-making process. As the cheese ages, blue veins form, and Penicillium roqueforti fills the pathways created by the rods. This bacterium is evenly distributed throughout the cheese, which is then left to age for at least 12 weeks in a dark place. The resulting cheese contains fat percentages ranging from 25 to 30.
Danish blue cheese is often served as a crumbly topping on fruits or salads, or as an accompaniment for toast or crackers. It is also commonly used as a topping for baked potatoes, steaks, and hamburgers. When enjoyed cold, zesty apple, dark chocolate, and pear can complement the flavours of Danish blue cheese by subduing its sharper tones.
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Frequently asked questions
Danish blue cheese, also known as Danablu, is a semi-soft blue-veined cheese made from cow's milk.
Danish blue cheese has a creamy texture and a salty, sharp taste. It is milder than other blue cheeses like Roquefort and Gorgonzola, and is therefore favoured for sensitive palates.
Danish blue cheese has a strong, heady odour.
During the process of cheese formation, small copper wires or rods are inserted into the cheese curds. As the cheese ages, blue veins form. Penicillium roqueforti fills into the pathways formed by the rods. This bacterium is evenly distributed throughout the cheese, which is then left to age for at least 12 weeks in a dark place.
Danish blue cheese is often served as a crumbly topping on fruits or salads, or as a topping for toast, crackers, baked potatoes, steaks and hamburgers. In Denmark, it is commonly eaten for breakfast on breads and biscuits, or as a snack.
