Danablu (Danish Blue) is a drum or block shaped creamy blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel.
Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty.
The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty.
The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
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Cheese is one of the most concentrated sources of key nutrients, including calcium, protein, and vitamins. While fat content differs among the many di...
