Danish Blue/ Danablu
This lightly veined blue cheese with a piquant, and slightly salty flavour was created as an alternative to Roquefort by Danish cheese maker Marius Boel in the 20th century. Its texture is mild and creamy. Danish Blue is semi-soft. As an ingredient, it is a good alternative to Stilton and Roquefort, less complex, less strong in taste. It melts and crumbles beautifully which makes it versatile as good in a blue cheese Welsh rarebit as to jazz up a salad. Danish Blue is perfect also simply on savoury crackers or rye bread.
Sligtly less veiny than other blue cheeses and available in creamier versions, Danish Blue is one of the milder blue cheeses. Danish Blue is one of the only two Danish cheeses that are PGI-marked by the EU, meaning that it may be produced only in Denmark from Danish milk and at approved dairies that produce the cheese according to the specifications laid down.
Great food combinations with Danish Blue are walnuts, pears, figs, and red meat. We are partial to a nice beef burger with melted blue cheese and we find that Danablu is great for this. Danish Blue is one of the blue cheeses perfect for a cheese fondue with a twist, a Saturday night dish fun to dig into while watching entertainment TV, served with slices of griddled Chorizo, Boiled New Potatoes, Cherry Tomatoes, and cubes of Pain de Campagne or Baguette to dip into it.
Cabernet Sauvignon and Pinot Noir red wines make perfect partners with Danish Blue. At the end of a dinner, this cheese served on savoury crackers, along with fruits, apples, pears or grapes, goes well with a little glass of Port or Sauternes. For white wine lovers, Semillon is a grape which with its crisp, lemony sweetness works with Danish Blue. Apple juice and pear juice are non alcoholic options which are fantastic with Danish Blue.