Danish Blue

This drum or block shaped creamy blue cheese was invented in the early twentieth century by cheesemaker Marius Boel as an alternative to Roquefort, although they are in fact very different cheeses. Also known as Danablu, this cheese is one of only three made in Denmark to be awarded PGI (Protected Geographical Indication) status.

Made from full-fat milk milk and cream, it is pierced with metal rods before it is aged to allow oxygen to circulate and aid the development of blue mould spores.

Danish Blue has a sharp, almost metallic taste, a salty bite and creamy mouthfeel. The smooth white paste contrasts with the slightly gritty blue-black mould.

Please contact one of our friendly sales representatives to enquire about our cheeses.