Danish Blue is a semi-soft, cow's milk cheese with blue veins from Denmark. Also called Danablu cheese, Danish Blue cheese is a rich cheese, milder and less complex than Roquefort. It is characterised by a sharp, salty taste. Ideally, it has a milk white look but with a delicate network of blue-green veins. It has a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times, and is aged at least 60 days. Can be used to crumble over salads or into dressings.
Danish Blue is a semi-soft, cow's milk cheese with blue veins from Denmark. Also called Danablu cheese, Danish Blue cheese is a rich cheese, milder and less complex than Roquefort.
Ideally, it has a milk white look but with a delicate network of blue-green veins. It has a creamy, spreadable texture with unevenly spaced holes.
It cuts easily and can become rather crumbly at times, and is aged at least 60 days. Can be used to crumble over salads or into dressings.
