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.
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