Bushra Griffith
Danish blue cheese, also known as Danablu, is a semi-soft blue-veined cheese made from cow's milk. It was created by Marius Boel in Denmark in the early 20th century as a competitor to Roquefort cheese. Danish blue cheese is known for its creamy texture, salty taste, and strong odor. It is often served on bread or savory biscuits, and can also be used as a topping for salads, fruits, baked potatoes, steaks, and hamburgers. The cheese is prepared by inserting copper wires or rods into the cheese curds, which create the blue veins as the cheese ages.
| Characteristics | Values |
|---|---|
| Common Names | Danablu, Danish Blue |
| Main Ingredient | Cow's Milk |
| Texture | Semi-soft |
| Rind | Edible |
| Taste | Salty, Bitter, Sharp, Pungent |
| Odor | Strong, Heady |
| Colour | Off-white, Creamy white, Light yellow |
| Accompaniments | Toast, Crackers, Fruits, Salads, Breads, Biscuits |
| Creator | Marius Boel |
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What You'll Learn
Danish Blue Cheese is made from cow's milk
Danish Blue Cheese, also known as Danablu, is a semi-soft cheese made from cow's milk. It was created in Denmark in the early 20th century by Marius Boel as a competitor to Roquefort cheese. Danish Blue Cheese has a creamy texture and a strong, salty taste, with a heady odor. It is light yellow, creamy white, or off-white in color, with distinctive blue or green veins running through it.
The process of making Danish Blue Cheese begins with milk from Danish Jersey and red-pied cows, chosen for their high yield and rich milk. The milk is then pasteurized and prepared in large vats, with blue culture, enzymes, and rennet added to trigger coagulation and curdle the milk. The resulting firm curd is then cut and milled, and the broken curd is ladled into molds and drained of excess whey. To create the blue veins, small copper wires or rods are inserted into the cheese curds before aging.
As the cheese ages, the blue veins form through the pathways formed by the rods, and the bacterium Penicillium roqueforti evenly distributes throughout the cheese mass. The cheese is then left to age for at least 12 weeks in a dark place. During the aging process, the cheese develops its distinctive flavor, texture, and odor. The final product has a fat content of between 25% and 30%.
Danish Blue Cheese is traditionally served in Denmark on bread or savory biscuits, either as a snack or for breakfast. It can also be paired with seared beef, veal, or pork steak, or used in soups, pastas, or stews. In many countries, it is commonly enjoyed as a topping for toast, crackers, salads, or fruits. Danish Blue Cheese's versatility, unique flavor, and lower cost compared to other blue cheeses have contributed to its popularity.
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It is also known as Danablu
Danish Blue Cheese, or just Danish Blue, is also known as Danablu. Danablu, Danbo, and Esrom are the only three Danish cheeses that are PGI-marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies. 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 through it. The cheese is known for its pungent and sharp flavor, with tones of mild bitterness and salt. It is also said to be milder than other blue cheeses, such as Roquefort, making it better suited to sensitive palates.
The process of making Danablu involves mixing blue culture with milk, along with a combination of enzymes and rennet, to trigger coagulation and curdle the milk. This mixture is then left to sit, producing a firm curd that is cut and milled. The broken curd is then ladled into molds and drained of excess whey before being brined in salt and water.
Danablu is often served cold and paired with zesty apple, dark chocolate, or pear to complement its flavor. It is also commonly enjoyed on bread or savory biscuits in Denmark. When cooking with Danablu, it can be paired with meats such as seared beef, veal, or pork steak, or added to soups, pastas, or stews for a creamy consistency.
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It is a semi-soft blue-veined cheese
Danish blue cheese, also known as Danablu, is a semi-soft blue-veined cheese. It is made from cow's milk and has a creamy texture with a strong smell and salty, sharp taste. The process of making Danish blue cheese involves inserting small copper wires or rods into the cheese curds, which create pathways for the Penicillium roqueforti bacterium to spread through the cheese as it ages, forming the distinctive blue veins. This technique was pioneered by Marius Boel in Denmark during the early 20th century, with the goal of creating a cheese to rival Roquefort.
Danish blue cheese is usually sold in block, drum or wedge shapes, with an off-white, creamy white or light yellow colour. The cheese has an edible rind, which is typical of semi-soft cheeses. It is often served cold and paired with foods such as zesty apple, dark chocolate, pear, toast, crackers or salads. In Denmark, it is commonly enjoyed as a snack or for breakfast, topping breads and biscuits.
The creation of blue cheese is believed to have originated from the accidental exposure of cheeses to moulds in natural caves, where they were stored due to the lack of man-made refrigeration techniques. The unique flavour and texture enhancements from mould experimentation led to the development of Danish blue cheese and other varieties such as Gorgonzola, Stilton and Roquefort.
Today, Danish blue cheese is produced with careful selection and preparation of milk from Danish Jersey and red-pied cows. The milk is pasteurised and mixed with blue culture, enzymes and rennet to trigger coagulation and curdling. The curds are then cut, milled, ladled into moulds and drained of excess whey before being brined in salt and water.
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It was created by Marius Boel in the early 20th century
Danish blue cheese, also known as Danablu, is a semi-soft, blue-veined cheese made from cow's milk. It was created by Marius Boel in the early 20th century, specifically to rival the taste, texture, and aroma of Roquefort cheese, which was invented in 1070 AD. Danish blue cheese has a creamy texture and a strong, salty taste, with a heady and pungent odour.
The process of making Danish blue cheese involves inserting small copper wires or rods into the cheese curds during the cheese-making process. As the cheese ages, the blue veins form, and the bacterium Penicillium roqueforti fills the pathways created by the rods. The cheese is then left to age for at least 12 weeks in a dark place.
Marius Boel's creation built upon the work of earlier cheesemakers. Blue cheese, for example, was likely created by accident when cheeses were stored in caves, exposing them to moisture and temperature fluctuations that resulted in mould formation. The distinctive flavour of blue cheese was discovered when a worker tasted the mouldy cheese and found that it had improved. This led to further experimentation, with moulds being deliberately injected into cheeses to improve their texture and flavour.
Danish blue cheese is traditionally served as a snack or topping for toast, crackers, fruits, or salads. In Denmark, it is commonly enjoyed for breakfast, topping breads and biscuits. It has also gained popularity as a topping for baked potatoes, steaks, and hamburgers.
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It is served in Denmark on bread or biscuits
Danish blue cheese, also known as Danablu, is a semi-soft blue-veined cheese made from cow's milk. It was created by Marius Boel in Denmark in the early 20th century to rival the taste, texture, and aroma of Roquefort cheese. The cheese is known for its creamy texture and distinctive blue or green veins. It has a strong and salty taste, with a pungent and sharp flavour profile.
In Denmark, Danish blue cheese is commonly served on bread or biscuits. It is a popular breakfast item, often enjoyed as a topping on breads and biscuits, or as a snack. The cheese is also served as a crumbly topping on fruits or salads, providing a salty contrast to the sweet or savoury base.
Danish blue cheese pairs well with cold, zesty apple, dark chocolate, and pear, which help to subdue its sharper tones. The cheese is also delicious when paired with meat, such as seared beef, veal, or pork steak, where its creamy consistency can shine through. It can also be served in soups, pastas, or stews for an extra creamy touch.
When serving Danish blue cheese on bread or biscuits, it is essential to consider the quality of the ingredients and the presentation. The cheese should be served cold to highlight its strong flavour and texture. It can be sliced or crumbled on top of the bread or biscuits, adding a salty and tangy element to the dish. The bread or biscuits should be chosen to complement the cheese, with savoury options providing a nice contrast to the salty cheese.
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Frequently asked questions
Danish Blue Cheese, also known as Danablu, is made from cow's milk.
It is a semi-soft cheese with a creamy texture and an off-white, creamy white or light yellow appearance. It is known for its distinctive blue or green veins. Its taste is often described as salty and sharp, and it has a strong odor.
Danish Blue Cheese is made by inserting copper rods or wires into the cheese curds while they are forming and before the cheese is aged. As the cheese ages, the blue veins form as Penicillium roqueforti fills into the pathways formed by the rods. The cheese is then left to age for at least 12 weeks in a dark place.
In Denmark, Danish Blue Cheese is often served on bread or savory biscuits. It can also be served as a crumbly topping on fruits or salads, or as a snack.
