A guide to Danablu (Danish Blue) — Denmark's sharp, creamy, affordable blue cheese. How it's made, its bold flavor, and how to use it.
Danablu, better known internationally as Danish Blue, is Denmark's famous contribution to the world of blue cheese — a sharp, creamy, boldly flavored blue that's widely available and easy on the wallet. Created to rival the great continental blues, it has become one of the most popular blue cheeses in the world.
What Danablu Is
Danablu is a Protected Geographical Indication (PGI) blue cheese made from cow's milk in Denmark. It was developed in the early 20th century by a Danish cheesemaker aiming to create a Danish answer to Roquefort and other famous blues. Made from homogenized cow's milk inoculated with Penicillium roqueforti, it's a semi-soft, richly veined cheese aged for a couple of months, during which it's pierced to encourage the blue mold to spread.
Flavor and Texture
Danablu has a soft, creamy, slightly crumbly paste, white to pale yellow, heavily marbled with blue-green veins. The flavor is sharp, salty, and tangy, with a pronounced, piquant blue bite and a creamy richness. It's bolder and saltier than mild blues like Cambozola or Saint-Agur, though generally a bit less complex than Roquefort. Its assertive, punchy flavor makes it a satisfying choice for those who enjoy a strong blue.
An Affordable, Accessible Blue
Part of Danablu's success is its accessibility. It's widely available in supermarkets around the world and is typically more affordable than the great traditional blues, making it many people's everyday or introductory strong blue. While purists may prefer the depth of Roquefort or Stilton, Danablu offers a reliably bold blue-cheese experience at a friendly price.
How to Use Danablu
Danablu's bold, salty flavor makes it versatile in cooking and on the plate. Crumble it over salads — it's a classic in blue-cheese dressings and dips — melt it into a rich sauce for steak and burgers, or stir it into creamy pasta. On a cheese board, serve it with honey, fruit, and crusty bread to balance its salty tang. Because it's strong, a little goes a long way.
Pairings
Danablu pairs well with sweet and fortified wines like port and dessert wines, whose sweetness offsets its salty bite, as well as with robust reds. On the plate, honey, figs, pears, grapes, and walnuts balance its sharp, salty flavor.
Buying and Storing
Danablu is widely available in wedges and crumbles. Choose a piece with even veining and a creamy paste. Keep it wrapped in foil in the fridge and bring it to room temperature before serving so its flavor opens up. Use it within a week or two of opening.
Frequently Asked Questions
What is Danablu?
Danablu, or Danish Blue, is a Danish cow's-milk blue cheese created as an affordable, accessible answer to classic blues like Roquefort.
How strong is Danish Blue?
It's sharp, salty, and tangy with a bold blue bite — stronger than mild creamy blues, though usually a bit less complex than Roquefort.
What is Danablu good for?
Crumbling into salads and dressings, melting into sauces for steak and pasta, and serving on a board with sweet accompaniments.