Country of Origin: Denmark
Milk-type: Pasteurized Cow’s milk
Made from a mixture of full fat cow’s milk and homogenized cream: Danablu was developed by Danish cheesemaker Marius Boel in the early 20th Century as an emulation of Roquefort. Much firmer than Roquefort, but still with a creamy flavour, and buttery mouthfeel—Danablu is also comparatively mild, with a more moderate expression of the characteristic “funkiness” of blue-veined cheeses. The flavour is otherwise medium-sharp, somewhat salty, with a milky sweetness and pleasantly sour finish. Often marketed as “Traditional Danish Blue”, to distinguish it from the domestically made version available throughout Canada—Danablu is also distinguished by the individual packaging of each off-white to yellow 125g wedge in a triangular, plastic container bearing a “Protected Geographical Indication” seal.
Danablu is relatively crumbly, and as such often served over salads. It also serves as an excellent dessert cheese, particularly along with fresh fruit—which both amplifies the natural sweetness of the cheese, while pleasantly contrasting its sharp and salty characteristics. Within Denmark: Danablu is often served on top of dense breads, or with savoury biscuits.
See also Danish Blue, which is modelled after this cheese but manufactured in Canada, and Extra Creamy Danish Blue—a comparatively richer version of the same, made with an additional measure of cream.
Time for delivery: 1 to 2 weeks