Andy Montoya
Danish Blue cheese, also known as Danablu, is made from cow's milk. It is a semi-soft, blue-veined cheese with a creamy texture and a sharp, salty flavour. Danish Blue is made using pasteurised milk which has been homogenised to ensure a smooth curd and clear taste. It is one of only three Danish cheeses that are PGI-marked by the EU, meaning that it can only be produced in Denmark from Danish milk.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Pasteurised | Yes |
| Homogenised | Yes |
| Country of origin | Denmark |
| Texture | Semi-soft |
| Colour | Light yellow, creamy white or off-white |
| Rind | Yes |
| Blue veins | Yes |
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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 made from cow's milk. It is a semi-soft, blue-veined cheese with a creamy texture and a salty, sharp flavour. 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 factory-made from pasteurised milk, which has been homogenised to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes.
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It 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 with a creamy texture and a sharp, salty flavour. The cheese is light yellow, creamy white or off-white in colour, with distinct blue or green veins running through it. Danish Blue is made using pasteurised milk, which has been homogenised to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes.
Danablu is one of only three Danish cheeses that are PGI-marked by the EU, meaning that it may only be produced in Denmark from Danish milk and at approved dairies. The other two PGI-marked Danish cheeses are Danbo and Esrom.
The process of making Danish Blue cheese involves inserting small copper wires or rods into the cheese curds during formation. As the cheese ages, the blue veins form. This technique was adopted by dairy farmers on the island of Funen in Denmark, who replaced goat's milk with cow's milk in traditional French recipes for blue mould cheese to achieve a creamier and richer consistency.
Danish Blue cheese is a huge commercial success and is sold worldwide. It is a welcome addition to any gourmet cheese board or tasting session and is perfect for self-indulgent pleasure.
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It is semi-soft
Danish Blue cheese, also known as Danablu, is a semi-soft cheese made from cow's milk. It is a blue-veined cheese with a creamy texture and a sharp, salty flavour. The cheese is usually sold in block, drum or wedge shapes and has a light yellow, creamy white or off-white colour. It is made using pasteurised milk that has been homogenised to ensure a smooth curd and clear taste.
During the process of cheese formation, small copper wires or rods are inserted into the cheese curds. As the cheese ages, the blue veins form. Danish Blue cheese is rindless and comes in foil-wrapped shapes. The cheese is soft and a little crumbly but surprisingly easy to slice.
Danish Blue cheese is a commercial success and is sold worldwide. It is a welcome addition to any gourmet cheese board or tasting session. The cheese is made using traditional French recipes for making blue mould cheese, with dairy farmers on the island of Funen in Denmark replacing goat’s milk with cow’s milk to achieve a creamy and rich consistency.
Danablu is one of only three Danish cheeses that are PGI-marked by the EU, meaning that it may only be produced in Denmark from Danish milk and at approved dairies that produce the cheese according to specific specifications.
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It has a creamy texture
Danish Blue cheese, also known as Danablu, is made from cow's milk. It has a creamy texture with a smooth, rich and creamy consistency. The cheese is semi-soft and is usually sold in block, drum or wedge shapes. It has a light yellow, creamy white or off-white colour and contains distinct blue veins. The veins are formed by inserting small copper wires or rods into the cheese curds during the cheese formation process. As the cheese ages, the blue veins develop. Danish Blue cheese is factory-made from pasteurised milk, which has been homogenised to ensure a smooth curd and clear taste. It is rindless and foil-wrapped. The cheese has a sharp, salty flavour and is soft and a little crumbly, but surprisingly easy to slice.
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It is made with blue or green veins
Danish Blue cheese is made from cow's milk and is also referred to as Danablu. It is a semi-soft cheese with a creamy texture and a distinctive salty taste. Danish Blue is light yellow, creamy white or off-white in colour, with blue or green veins running through it. The veins are formed by inserting small copper wires or rods into the cheese curds during the cheese-making process. As the cheese ages, the blue veins develop. Danish Blue cheese is factory-made and rindless, and comes in foil-wrapped shapes. It is soft and a little crumbly but easy to slice. The flavour is sharp and salty, and it is a popular addition to gourmet cheese boards.
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Frequently asked questions
Danish Blue Cheese is made from cow's milk.
Danish Blue Cheese is also known as Danablu, Danbo and Esrom.
Danish Blue Cheese is light yellow, creamy white or off white in colour with distinct blue veins.
