Danish Blue Cheese

Danish Blue Cheese, also known as Danablu, is a semi-soft cheese originating from Denmark. It is known for its sharp, salty flavor and blue veins, which are a result of the cheese being cultured with Penicillium roqueforti, a type of fungus that promotes the development of blue or blue-green mold throughout the cheese. Danish Blue Cheese is a Protected Geographical Indication (PGI) product, meaning that only cheese produced in Denmark can be legally sold under this name.

History

The production of Danish Blue Cheese began in the early 20th century as a Danish attempt to mimic the renowned Roquefort cheese of France. Its creator, Marius Boel, aimed to develop a cheese that could rival Roquefort's taste and texture but was more suited to the cooler Danish climate. Since its inception, Danish Blue has become a staple in Danish cuisine and is recognized worldwide for its distinctive flavor and appearance.

Production

Danish Blue Cheese is made from cow's milk that is homogenized to ensure the fat is evenly distributed throughout the cheese. The milk is then pasteurized and inoculated with lactic acid bacteria and Penicillium roqueforti spores. The cheese is set to curdle before the curd is cut, stirred, and drained to remove whey. The resulting curd is then shaped into blocks or wheels and salted. During the aging process, which lasts between 8 to 12 weeks, the cheese is periodically pierced with needles to allow air to enter and promote the growth of the Penicillium mold. This process is crucial for developing the cheese's characteristic blue veins and flavor.

Characteristics

Danish Blue Cheese is creamy and crumbly in texture with a white to pale yellow body and distinctive blue or blue-green veins. It has a sharp, salty, and slightly bitter taste with a pungent aroma. The cheese's flavor profile can vary from mild to very strong, depending on its age. It is often used in salads, dressings, as a table cheese, or melted on steaks and burgers.

Culinary Uses

Danish Blue Cheese is versatile in the kitchen. It can be crumbled over salads, blended into dressings, or used as a flavor enhancer in sauces. It pairs well with fruits such as pears and figs, nuts, and a variety of wines, particularly robust reds and sweet dessert wines.

Nutrition

Like many cheeses, Danish Blue is rich in calcium, protein, and fat. It also contains a significant amount of vitamins and minerals, including vitamin A, vitamin B12, zinc, and phosphorus. However, due to its high fat and salt content, it should be consumed in moderation.

See Also

• Blue cheese
• Cheese
• Cuisine of Denmark
• Protected Geographical Indication

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