Andy Montoya
Danish Blue Cheese, also known as Danablu, is a semi-soft blue mould cheese with a slightly tangy taste. It is made from cow's milk and has a creamy and smooth texture. Danish Blue Cheese is ideal in salads, dressings, dips and desserts. It is also great for making burgers and dipping sauces. The cheese is gluten-free and clear in taste. Danish Blue Cheese is a welcome addition to any gourmet cheese board and is enjoyed cold. It is also known as Blue Cornflower, which is a creamy, spreadable blue cheese with a mild, slightly salty and aromatic taste. The cheese is white to yellowish with a few holes and is made from pasteurised cow's milk. There are also 50g wedges of Danish Blue Cheese available.
| Characteristics | Values |
|---|---|
| Type of Milk | Cow's Milk |
| Texture | Creamy, Smooth, Semi-soft, Spreadable, Crumbly |
| Taste | Sharp, Fruity, Mildly Bitter, Salty, Tangy |
| Colour | White, Blue-green veins |
| Additives | None |
| Suitable for | Vegetarians, Salads, Crackers, Desserts, Burgers, Dips, Dressings, Dipping Sauces |
Explore related products
What You'll Learn
Danish Blue cheese is made from cow's milk
Danish Blue cheese, also known as Danablu, is made from cow's milk. It was invented in 1927 by the Danes as an alternative to Roquefort. Danish Blue is a semi-soft, blue mould cheese with a slightly tangy taste. It is known for its sharp, salty flavour and creamy, smooth texture.
The cheese is made using milk from Danish Jersey and red-pied cows, which are chosen for their high yield and rich milk. The milk is then pasteurised and prepared in large vats. Blue culture is added to the milk, along with enzymes and rennet, to trigger coagulation and curdle the milk. This produces a firm curd that is then cut and milled. The broken curd is then ladled into moulds and drained of excess whey before being brined in salt and water.
The final product is a white paste with blue veins and a few irregularly distributed holes. Danish Blue is soft, crumbly, and easy to slice. It is a popular addition to gourmet cheese boards and is also used in salads, dressings, dips, and desserts.
Danish Blue cheese has received positive reviews from customers, who praise its rich flavour and creamy texture. It is considered a good value by some, while others find it pricey. Overall, it is a popular choice for blue cheese lovers and is enjoyed both cold and melted in dishes such as soups, pastas, and stews.
Blue-Veined Cheese: What Makes It Unique?
You may want to see also
It has a creamy and smooth texture
Danish Blue Cheese, also known as Danablu, is a semi-soft blue mould cheese with a creamy and smooth texture. It is made from cow's milk and has a white interior with streaks of blue veins. The cheese is known for its pungent and sharp flavour with a mildly bitter and salty taste. The texture of Danish Blue Cheese is a result of the traditional French recipe used for making it. Dairy farmers on the island of Funen in Denmark replaced goat's milk with cow's milk to achieve the desired creamy and rich consistency.
The smooth and creamy texture of Danish Blue Cheese makes it a versatile ingredient that can be used in a variety of dishes. It is ideal for cooking and can be added to salads, dressings, dips, desserts, and sauces. It pairs well with cold, zesty apple, dark chocolate, and pear, which help to balance the sharper tones of the cheese. Danish Blue Cheese can also be enjoyed on its own or with crackers.
The process of making Danish Blue Cheese involves mixing blue culture with milk, along with enzymes and rennet, to trigger coagulation. The mixture is then left to sit and curdle, producing a firm curd that is cut and milled. The broken curd is ladled into moulds and drained of excess whey before being brine consisting of salt and water. This process helps to create the smooth and creamy texture that Danish Blue Cheese is known for.
The texture of Danish Blue Cheese is also influenced by the quality of milk used. Danish dairies select their milk with great care, choosing milk from Danish Jersey and red-pied cows for its high yield and rich flavour. The milk is then pasteurized and prepared in large vats, ensuring a smooth curd and clear taste. The final product is a cheese that is soft, slightly crumbly, and surprisingly easy to slice, spread, or crumble, making it a favourite among cheese connoisseurs.
Blue Cheese: Easy to Digest or Not?
You may want to see also
Danish Blue is gluten-free and clear in taste
Danish Blue cheese, also known as Danablu, is a blue gourmet cheese that the Danes invented in 1927. It is made using cow's milk and displays fine streaks of blue veins along its white interior. The cheese is semi-soft and slightly tangy, with a fruity sharpness that delights the palate. It is ideal in salads, dressings, dips and desserts.
The result is a cheese with a creamy and smooth texture, often described as being on par with many soft cheeses. It is also slightly crumbly but surprisingly easy to slice. Danish Blue is a welcome addition to any gourmet cheese board or tasting session, and it can also be enjoyed on its own as a moment of self-indulgence.
When it comes to serving Danish Blue, it is often enjoyed cold. Zesty apple, dark chocolate and pear are great complementary flavours that subdue the sharper tones of the cheese. It can also be paired with seared beef, veal or pork steak, melted into soups, pastas or stews, or even crumbled into a salad. For those who enjoy blue cheese, Danish Blue is a delicious option that delivers a rich and creamy flavour.
Beef Wellington: Blue Cheese, Yes or No?
You may want to see also
Explore related products
It is best enjoyed cold with zesty apple or dark chocolate
Danish Blue cheese, also known as Danablu, is a semi-soft blue mould cheese made from cow's milk. It has a slightly tangy taste and is known for its distinctively sharp and salty flavour. Its interior is characterised by streaks of blue veins against a white backdrop, resembling Danish royal porcelain.
When it comes to serving, Danish Blue cheese is best enjoyed cold. This helps to highlight its creamy and smooth texture, which is comparable to that of many soft cheeses. Serving it cold also tempers its sharper tones, making it more palatable for those who are sceptical of blue cheese.
Now, let's delve into the perfect pairings for Danish Blue cheese. Zesty apple and dark chocolate are two unexpected companions that beautifully offset the cheese's pungency. The crispness and acidity of a zesty apple provide a refreshing contrast to the richness of the cheese. Meanwhile, the slight bitterness of dark chocolate creates a sophisticated harmony with the cheese's salty notes. This trio of flavours—the sharpness of the cheese, the sweetness or acidity of the apple, and the depth of the chocolate—come together in a symphony of tastes that is sure to tantalise your taste buds.
For a well-rounded platter, consider adding some fresh pears to the mix as well. The subtle sweetness of pears can provide a softer contrast to the cheese's sharpness, creating a more mellow flavour profile that some may prefer. Additionally, if you're feeling creative, you can incorporate Danish Blue cheese into salads, dressings, dips, or even desserts. Its crumbly texture makes it ideal for sprinkling over leafy greens, and its salty flavour can be balanced with a drizzle of balsamic vinegar and extra virgin olive oil.
Gluten-Free Wishbone Blue Cheese Dressing: Safe or Not?
You may want to see also
Danish Blue is a semi-soft blue mould cheese
Danish Blue, also known as Danablu, is a semi-soft blue mould cheese made from cow's milk. It was invented in 1927 by the Danes as an alternative to Roquefort, though it has a milder and creamier taste. Danish Blue is characterised by its white interior with fine streaks of blue veins running through it. The flavour is sharp and salty, with a creamy and smooth texture. It is often described as having a fruity sharpness that delights the palate.
The process of making Danish Blue cheese involves mixing blue culture with milk, along with enzymes and rennet, to trigger coagulation. This mixture is then left to sit and curdle, producing a firm curd that is cut and milled. The broken curd is then ladled into moulds and drained of excess whey before being brined in salt and water. This traditional French method for making blue mould cheese was adapted by Danish dairy farmers on the island of Funen, who replaced goat's milk with cow's milk to achieve a creamier and richer consistency.
Danish Blue is a versatile cheese that can be enjoyed in a variety of dishes. It is ideal for cooking, melting into dishes like soups, pastas, and stews, or adding to crackers and salads. It pairs well with seared beef, veal, or pork steak. When served cold, it complements flavours like zesty apple, dark chocolate, and pear, making it a great option for introducing sceptical audiences to blue cheese. Danish Blue is also used in dressings, dips, and desserts, adding a rich and fruity sharpness to these creations.
The cheese is known for its distinct flavour and texture, and it has gained a reputation as a gourmet cheese. It is often included on cheese boards and tasting sessions, as well as being enjoyed as a self-indulgent treat. Danish Blue is available for purchase by the pound at various retailers and has received positive reviews from customers who appreciate its flavour and texture. However, some customers have noted that it can be a bit pricey.
Blue Cheese Olives: The Best Brands for Your Money
You may want to see also
Frequently asked questions
Danish Blue Cheese, also known as Danablu, is a blue mold cow's milk cheese with a slightly tangy taste. It is semi-soft and creamy with blue veins and a few irregularly distributed holes.
Danish Blue Cheese has a distinctively sharp, fruity, and salty taste. It is milder and creamier than most blue cheeses and is ideal in salads, dressings, dips, and desserts.
Castello Traditional Danish Blue Cheese is a popular variety, known for its self-indulgent, creamy, and smooth texture. Other well-known Danish blue cheeses include Blue Cornflower, Mycella, and Havarti.
