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Danablu or
Danish Blue is a blue cheese that comes from Denmark and is made using
pasteurized cow's milk. This cheese was created at the beginning of the 12th
century by Marius Boel as an alternative to Roquefort cheese although both are
very different.
The name Danablu is
protected by the Stresa Convention while the name Danish Blue is not protected.
This cheese has a blue color black while the inside is white.
The flavor of this cheese is
sharp, salty and creamy. This cheese is cooked for 2 to 3 months and is
reversed every 3 days so that the mushrooms in the cheese get enough oxygen to
grow and spread evenly into all the cheese.
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