The Danes have been making blue cheeses since 1874 when Hanne Nielsen was inspired by the Roquefort she first tasted in Paris.
But it was not until almost half a century later that Marcous Boel began making Danablue at Rosenborg in Denmark and produced a cheese recognised as uniquely Danish and given the designation PGI.
Danablu or Danish Blue is a semi-soft cheese, with a creamy crumbly texture and piquant salty flavour that’s full of nuance. Because it is turned every three days during the curing process, the mould spreads evenly throughout the cheese giving it its unique character and making it one of the most popular and awarded blue cheeses in the world.
Like all blue cheeses, Danablu is best stored by wrapping in waxy parchment and sealing in a plastic container in the fridge – then bring it to room temperature before enjoying with your favourite red.
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