Danish Blue Cheese

Danablu (known as Danish Blue in English speaking countries) is a strong, blue-veined cheese made from cow's milk and is aged for eight to twelve weeks.  It was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese


Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.



What to look for in this product:

•white to yellowish in colour with sharp and salty taste
•Slightly moist cheese that is semi-soft and creamy with crumbly texture


Suggested uses:

•Often served crumbled on salads or as a dessert cheese with fruit
•On other occasions, it is served on bread or biscuits
•Can be paired with a cabarnet
Danish Blue Cheese
Size 100g
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