Danablou cheese

Danablu or Danablu cheese is made in Denmark. This variety of cheese contains in its composition, the so-called in cheese-making, blue noble mold. In addition to the official name, Danablou cheese has an international name that sounds nothing more than Danish Blue.

Professional tasters and cheese lovers claim that Danablou is similar in taste to such a well-known cheese as Roquefort. True, unlike Roquefort, Danablou cheese is produced on the basis of cow's milk. Although the palm in cheese making does not belong to Denmark, the country has been making first-class cheeses from local cow's milk for several centuries.

For the first time, mass production of Danablou cheese began in Denmark in 1915 thanks to Mr. Marius Boel, who founded a cheese factory on the island of Funen. Back in the 1920s, the process of producing Danablou cheese with blue mold was standardized.

This means that only certain manufacturers have the right to call their product Danablou cheese, the finished products of which undergo the strictest quality control. Already in the 90s of the XX century, Danablou cheese was added to the International List of Products Protected by Geographical Origin. It is noteworthy that the process of producing Danablou cheese is quite laborious and troublesome.

Since working with blue mold is not so easy. It takes a lot of oxygen to get blue mold, so in Danablou cheese, voids or cracks are created in a special way. Manufacturers of Danablou cheese create all the conditions for mold to develop in cheese cracks. Usually Danablou cheese, like other types of cheese with mold, is pierced with special steel needles, which help to form cavities in the cheese body for the development of blue mold.

After mold is implanted into the cheese composition, the mandatory process of aging the product begins. About a month passes before the appearance of blue mold. Then Danablou cheese is still aged for some time, and in bulk the surface of the product is washed and dried before going on sale. Often Danablu cheese in the historical homeland in Denmark is called nothing more than marble.

This is due to the distinctive color of the cheese slice. Blue mold stands out from the white Danablou cheese. Cheeses with mold, in that Danablou is served as an appetizer-aperitif, as well as dessert as part of a cheese plate. Interestingly, the vast majority of varieties of moldy cheeses are made from cow's milk. However, there are some variations of Danablou cheese made from sheep's milk.