Frederic Melton
Danish Blue Cheese, also known as Danablu, is a semi-soft blue-veined cheese with a white to yellowish, slightly moist, edible rind. It is made from cow's milk and has a strong, salty, sharp flavour. Danish Blue Cheese is produced by St. Clemens Dairy, founded in 1950 on Denmark's island of Bornholm, known for its lush grazing pastures due to its favourable position in the Baltic Sea. This cheese is commonly used in crumbled form on salads or as a dessert cheese paired with fruits like strawberries, pears, or peaches. It can also be melted into recipes such as soups, pastas, or stews for a creamy texture.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, blue-veined |
| Texture | Crumbly |
| Rind | White to yellowish, slightly moist, edible |
| Flavour | Intense, salty, sharp, earthy |
| Taste | Mild compared to Roquefort |
| Maturity | Aged over 60 days |
| Country of Origin | Denmark |
| Region | Bornholm, an island in the Baltic Sea |
| Manufacturer | St. Clemens Dairy |
| Weight | 1 lb, 4.4 oz, 7 oz |
| Accompaniments | Salads, fruits, beef, veal, pork steak, soups, pastas, stews |
Explore related products
What You'll Learn
Danish Blue Cheese is made from cow's milk
Danish Blue Cheese, also known as Danablu, is a semi-soft blue-veined cheese made from cow's milk. It is produced by St. Clemens Dairy, a cheese manufacturer established in 1950 on Denmark's island of Bornholm, known for its lush grazing pastures due to its unique location in the Baltic Sea. This location provides the island with an abundance of sunlight and longer daylight hours compared to the rest of Scandinavia, earning it the nickname "the Sunshine Island."
The cow's milk used in Danish Blue Cheese comes from cows that graze on these rich and pristine grasslands. This gives the cheese its distinct characteristics. Danish Blue Cheese has a white to yellowish, slightly moist, edible rind, with a delicate network of blue-green veins throughout. Its texture is crumbly, and its flavour is earthy and less sharp than Roquefort.
Danish Blue Cheese is commonly used in salads, crumbled over leafy greens, and paired with dressings like balsamic vinegar and extra virgin olive oil. It also pairs well with fresh fruits like strawberries, pears, and peaches, making it a versatile dessert cheese. When served with seared beef, veal, or pork steak, the cheese melts beautifully, adding a creamy texture to the dish.
The cheese's intense flavour, developed during its maturation period of 8 to 12 weeks, sets it apart. It is salty and sharp, with a strong blue cheese character. Danish Blue Cheese is often aged for over 60 days to achieve its full-bodied flavour. Its unique taste and texture have made it a well-known cheese worldwide, leaving a lasting impression on the culinary scene.
Blue Cheese: Friend or Foe?
You may want to see also
It's a semi-soft, strong blue-veined cheese
Danish blue cheese, also known as Danablu, is a semi-soft, strong blue-veined cheese. It is made from cow's milk and has a white to yellowish, slightly moist, edible rind. The cheese is produced by St. Clemens Dairy, a cheese maker founded in 1950 on Denmark's island of Bornholm, nicknamed "the Sunshine Island" due to its abundant sunlight and daylight hours. This unique climate promotes lush grazing pastures for the cows that produce the milk used in the cheese.
Danish Blue is a crumbly cheese with a complex, earthy flavour that develops during its 8-12 week maturation period. Its texture is similar to that of Roquefort, but with a milder flavour. This characteristic crumbly texture and distinct flavour profile have made Danish Blue a popular choice in the culinary world. It is often used as a salad cheese, crumbled over leafy greens, or as a dessert cheese paired with fresh fruits like strawberries, pears, or peaches.
The cheese's blue-green veins give it a distinctive appearance, and its strong, salty, and sharp flavour is an acquired taste for some. Danish Blue pairs well with savoury dishes such as seared beef, veal, or pork steak, and it can also be used in soups, pastas, or stews to add a creamy consistency. For those who enjoy the combination of sweet and savoury, Danish Blue is excellent when paired with zesty apples, dark chocolate, or pears, which help to balance the sharper tones of the cheese.
When used in cooking, Danish Blue can be melted into dishes to add a creamy texture and a unique flavour profile. Its versatility extends beyond salads and desserts, making it a popular ingredient in various recipes. Danish Blue's intense flavour is attributed to its aging process, as it is typically aged for over 60 days to develop its characteristic full flavour. This semi-soft cheese has earned its place in the culinary world, offering a unique taste and texture experience.
Wingstop's Blue Cheese: Is Pasteurization a Concern?
You may want to see also
It's produced on Denmark's island of Bornholm
Danish blue cheese is a semi-soft creamery cheese with a sharp, salty flavour and a slightly crumbly texture. It is distinctively veined with a blue-grey mould, which gives the cheese its name and unique character. This mould, Penicillium roqueforti, is also responsible for the cheese's characteristic piquancy and aroma. Danish blue cheese is produced on Denmark's island of Bornholm, where it has been crafted for centuries, with its roots dating back to the early 19th century. The island's unique climate and geography provide ideal conditions for dairy farming and cheese production. The moderate, cool sea breeze and fertile soil contribute to the distinct flavour profile of the cheese.
Bornholm's cheese-making tradition is deeply rooted in its cultural heritage, with local dairy farms and cheese producers passing down their craft and techniques from generation to generation. The process of making Danish blue cheese begins with high-quality milk sourced from local dairy herds. The milk is then inoculated with bacteria and mould cultures, specifically Penicillium roqueforti, which is essential for the blue veining and flavour development. The milk is heated and coagulated, and the curds are carefully cut and stirred to release moisture and create the desired texture.
After this, the curds are placed in moulds and pressed to form wheels of cheese. The cheese is then pierced with needles to create air channels, allowing the blue mould to grow and spread throughout the cheese. The wheels are then aged in carefully controlled environments, typically for several weeks to a few months. During this ageing process, the cheese develops its characteristic sharp flavour, and the mould veins grow and spread, creating the iconic blue-grey marbling.
The island of Bornholm is renowned for its cheese-making expertise, and Danish blue cheese has become an integral part of the local cuisine and cultural identity. It is often enjoyed as a table cheese, paired with fruits, nuts, and crackers, or used in recipes such as salads, sauces, and pasta dishes. The cheese's versatility and unique flavour profile have contributed to its popularity both within Denmark and internationally. Today, Danish blue cheese from Bornholm continues to be crafted with traditional methods, preserving the time-honoured techniques and distinct flavour that have made it a beloved delicacy.
Blue Cheese: Artery Friend or Foe?
You may want to see also
Explore related products
It has a maturation period of 8-12 weeks
Danish Blue Cheese, or Danablu, is a semi-soft blue cheese with a maturation period of 8-12 weeks. During this time, the cheese develops its distinctive flavour and texture. The maturation process is crucial in determining the quality and characteristics of the final product.
The maturation period begins when the cheese is formed into wheels and placed in a controlled environment, typically a temperature- and humidity-controlled room. Over the course of 8-12 weeks, a number of complex chemical and biological processes take place within the cheese.
One of the most important factors in maturation is the development of flavour. In the case of Danish Blue Cheese, the characteristic sharpness and saltiness of the cheese emerge during this time. The cheese also takes on a more complex, earthy flavour profile. This is due, in part, to the formation and growth of blue-green mould (P. Roqueforti) veins throughout the cheese. These veins not only contribute to the flavour but also give the cheese its namesake blue appearance.
The maturation period also affects the texture of the cheese. Danish Blue Cheese is known for its crumbly texture, which develops during the maturation process. The cheese starts as a moist, semi-soft cheese, but as it matures, it dries out slightly, becoming crumbly and slightly drier. This texture is ideal for crumbling over salads or desserts, which are the most common ways to enjoy this variety of cheese.
The maturation period of 8-12 weeks is a standard timeframe for Danish Blue Cheese, but it can be adjusted slightly depending on the desired characteristics of the final product. Some producers may mature the cheese for a shorter or longer period to achieve specific flavour or texture profiles.
Blue Cheese and Crackers: The Perfect Pairing Guide
You may want to see also
It's used in salads, desserts, soups, and more
Danish Blue Cheese, also known as Danablu, is a semi-soft blue-veined cheese with a white to yellowish, slightly moist, edible rind. It has a strong, salty, and sharp flavour, and is crumbly in texture. This cheese is produced by St. Clemens Dairy, a company founded in 1950 on Denmark's island of Bornholm, also known as "the Sunshine Island" due to its abundant sunlight. This unique microclimate creates lush grazing pastures for the cows that provide the milk used to make Danish Blue Cheese.
This cheese is a versatile ingredient that can enhance a variety of dishes. One of its most popular applications is in salads. Its crumbly texture makes it ideal for sprinkling over leafy greens, and when paired with a drizzle of balsamic vinegar and extra virgin olive oil, it creates a delightful contrast of flavours and textures. Danish Blue Cheese adds a tangy and creamy dimension to salads, making it a favourite among cheese enthusiasts.
For dessert, Danish Blue Cheese can be a surprising yet delightful choice. It pairs exceptionally well with fresh fruits like strawberries, pears, and peaches. The sweetness of the fruit balances the sharpness of the cheese, creating a harmonious combination. Serving the cheese slightly melted with fruit compotes or chutneys can also add an interesting texture and flavour profile to the dessert course.
In soups, pastas, and stews, Danish Blue Cheese shines as a creamy and flavourful addition. When allowed to melt into the dish, it adds a rich and indulgent texture. The cheese's sharpness can be tempered by pairing it with zesty apples, dark chocolate, or pears, making it more approachable for those new to blue cheese. Its ability to complement a range of savoury and sweet dishes showcases the versatility and uniqueness of Danish Blue Cheese.
Blue Cheese Dressing: What's the Cheesy Secret?
You may want to see also
Frequently asked questions
Danish blue cheese is a semi-soft blue-veined cheese with a white to yellowish, slightly moist, edible rind.
Danish blue cheese has an intense, traditional, full-flavoured, salty and sharp taste.
Danish blue cheese is made from pasteurized cow's milk, salt, starter culture, P. Roqueforti, and microbial rennet.
Danish blue cheese is typically aged for over 60 days.
Danish blue cheese is often used crumbled on salads or as a dessert cheese with fruit. It can also be paired with meat or used in soups, pastas, or stews.
