Danablu

Danablu is a Danish blue-veined cheese with a semi-soft, creamy paste made from cow's milk. It is protected by a European geographical indication and is known for a milder, less salty character than many blue cheeses.

History

According to the sources, Danablu was developed early in the 20th century by Danish cheesemaker Marius Boel, who aimed to emulate a Roquefort-style cheese. The result was gentler and less salty, and it found a place on Danish tables.

Its making relies on the mould Penicillium roqueforti. Before ageing, the curd is pierced with rods or wires so the mould spreads evenly through the paste. After eight to twelve weeks of maturing, the cheese develops its greenish-blue veining and a texture that cuts and spreads easily. It is advised not to eat it before six weeks, when it has reached its full character.

In Spain, a 1975 quality standard once regulated its production, but it was later registered as a geographical indication under EU Regulation 1107/96, and a 2001 order removed the annex that covered it.

Culture

In Denmark it is often served on bread or savoury biscuits, while elsewhere it is commonly crumbled over salads or served with fruit as a dessert cheese. Its typical shape is a drum or block, with a white to yellowish, slightly moist, edible rind.

It is one of four Danish cheeses protected by the EU, alongside Danbo, Esrom and Havarti. This status requires production in Denmark, from Danish milk, at approved dairies following the set specification. Today it is a familiar part of Danish cheese making and is sold in North America as Danish Blue Cheese.

Trivia