Danablu, often marketed under the

trademark A trademark (also written trade mark or trade-mark) is a type of intellectual property consisting of a recognizable sign, design, or expression that identifies products or services from a particular source and distinguishes them from othe ...

Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full fat

cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

and

homogenized Homogeneity and heterogeneity are concepts often used in the sciences and statistics relating to the uniformity of a substance or organism. A material or image that is homogeneous is uniform in composition or character (i.e. color, shape, siz ...

cream, 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

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

s to distribute the mould ('' Penicillium roqueforti'') evenly through the cheese. The holes can still be seen when the finished wheel is cut open. Danablu was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a

Roquefort Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur ...

-style cheese. Danablu has a milder flavor characterised by a sharp, salty taste, and is often served crumbled on

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s or as a dessert cheese with fruit. In Denmark, it is often served on bread or savory biscuits. Danablu,

Danbo Danbo is a semi-soft, aged cow's milk cheese from Denmark. It was awarded (PGI) status under European Union law in 2017. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of , coated with a bacterial culture. The culture ...

and

Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. History It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The produc ...

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

References

{{Danish cheeses Danish cheeses Cow's-milk cheeses Blue cheeses Danish products with protected designation of origin Cheeses with designation of origin protected in the European Union

See also

References