Danish Blue

Danish Blue (Danablu) is a strong, blue-veined cheese originating from Denmark. It is known for its sharp, salty flavor and a creamy, yet crumbly texture. Developed in the early 20th century, Danish Blue was created as an alternative to the more expensive Roquefort cheese, utilizing the pasteurized milk from cows to achieve a distinctive taste and texture.

History

Danish Blue was invented in 1927 by a Danish cheesemaker named Marius Boel. His intention was to create a product that could compete with the French Roquefort, but was more accessible and affordable. The cheese quickly gained popularity not only in Denmark but also internationally, becoming a staple in various culinary traditions.

Production

The production of Danish Blue involves the addition of Penicillium roqueforti, the mold that gives the cheese its characteristic blue veins. The cheese is aged for approximately 8 to 12 weeks. During this aging process, it develops its unique flavor profile and creamy texture. The cheese is pierced during the aging process to allow air into the product, which promotes the growth of the mold.

Characteristics

Danish Blue is characterized by its distinctly sharp and salty flavor, which can vary in intensity depending on the age of the cheese. It has a creamy, slightly crumbly texture, with blue to blue-green veins running throughout. The cheese's rind is typically white and forms naturally during the aging process.

Culinary Uses

Danish Blue is versatile in the kitchen, commonly used in salads, dressings, as a topping for burgers, or melted into a sauce. It is also enjoyed as a table cheese, often paired with bread, crackers, or fruits like pears and apples. In Denmark, it is frequently served on rye bread or used in traditional dishes.

Nutritional Information

Danish Blue cheese is rich in nutrients, including protein, calcium, and vitamins. However, it is also high in fat and sodium, which should be considered when consuming.

See Also

• Cheese
• Blue cheese
• List of cheeses