Danish Blue, known in Denmark as Danablu, is a strong, blue-veined, semi-soft cheese from Denmark with a creamy texture. It is made from full-fat cow's milk combined with homogenized cream, giving it a fat content of twenty five to thirty percent, and is matured for eight to twelve weeks before sale. The cheese typically takes a drum or block shape with a yellowish, slightly moist, edible rind.
Facts
Earliest Documented Use, From (Year) Connections
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Danish Blue Cheese (Wikipedia)
https://en.wikipedia.org/wiki/Danish_Blue_Cheese (allergen)Quote, https://en.wikipedia.org/wiki/Danish_Blue_Cheese (allergen)
Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese.
2. Danish Blue Cheese (Wikipedia)
LeadQuote, Lead
Danablu was developed early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort-style cheese.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.