Danablu Danish Blue cheese Danablu is a semi-soft blue cheese made from full-fat cow’s milk in Denmark. While the milk is hardening, the curds are pricked with needles to develop the blue-gray mold which spreads evenly throughout the cheese. The cheeses mature for 5 to 6 weeks and develop a creamy, crumbly texture and a white or light yellow color.Its flavor is intense, sharp, salty and slightly bitter, while the aromas are pure and piquant. Although it does not develop a rind, it has a tight and firm outer layer. Danablu can be enjoyed in many ways, served on cheeseboards, on bread, as an ingredient in sauces, dressings and salads, grilled or paired with roasted almonds, sliced pears, walnuts, honey, or stout beer. The flavor has notes of flowers and a high level of glutamate, which is the foundation stone of umami. Add Danablu to a classic cheese table or enjoy it with a sweet honey and a cracker. TIP: Add Danablu in sauces and gratins and achieve the real umami flavour. Origin: Denmark
