Danish Blue

Danish Blue (also known as Danablu) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible. Made from cow's milk, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.

Before ageing, copper wires or rods are used to pierce the formed curds to distribute the (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danish Blue was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavour characterised by a sharp, salty taste.

Danish Blue is often served crumbled on or as a  cheese with fruit. In Denmark, it is often served on bread or biscuits.

Danish Blue and Esrom are the only two Danish cheeses that are -marked by the, meaning that they may only be produced in  from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.