Danish blue

Danish Blue (also known as Danablu) is a semi-soft, blue-veined cheese that originated in Denmark. It is known for its sharp, salty flavor and creamy texture. Danish Blue is often used in salads, as a dessert cheese, or melted on steaks and burgers.

History

Danish Blue was first created in the early 20th century by a Danish farmer named Mariu Jensen. Jensen was inspired by the French cheese Roquefort, and sought to create a blue cheese that could be produced more economically. The result was Danish Blue, which quickly gained popularity both in Denmark and internationally.

Production

The production of Danish Blue involves the use of cow's milk, which is heated and combined with a culture and rennet. The mixture is then left to curdle, after which the curds are cut and stirred. The cheese is then pierced with needles to allow air to enter and promote the growth of the blue mold. The cheese is then aged for eight to twelve weeks.

Characteristics

Danish Blue is characterized by its creamy, semi-soft texture and sharp, salty flavor. The cheese has a pale, creamy-yellow color with distinctive blue veins running throughout. It has a slightly crumbly texture, and is often served crumbled over salads or melted on steaks.

Uses

Danish Blue is a versatile cheese that can be used in a variety of dishes. It is often used in salads, where its sharp flavor contrasts nicely with the sweetness of fruit or the crunch of nuts. It can also be used as a dessert cheese, served with crackers and fruit. Additionally, Danish Blue can be melted on steaks or burgers, where it adds a rich, creamy flavor.

See Also

• Blue cheese
• Roquefort
• Cheese production

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