Danablu
Danablu , international Danish Blue , is a semi-hard blue cheese from Denmark . It is similar to Roquefort , but is made from cow's milk. Its fat content i. Tr. is 50–60%, sometimes 80% (as double cream cheese ).
During production, the young cheese is inoculated with blue mold of the species Penicillium roqueforti and matures for about eight to twelve weeks. During this time, the blue mold spreads in the cavities of the cheese curd , and milk fat collects in some , creating the blue and yellow spots. A thin and moist, white to yellowish colored rind forms that can be eaten. Depending on the degree of ripeness, the taste and smell are mild to spicy, but generally more gentle than with Roquefort.
Danablu was invented at the beginning of the 20th century by the Danish cheese maker Marius Boel based on the Roquefort model. One of the most important manufacturers today is Arla Foods in Viby with the brands "Arla", "Rosenborg" and "Castello".
