Danish Blue is the Danish answer to French Roquefort; the Danes made this gourmet cheese in 1927 and didn't look back. The cheese has become very popular and is less expensive than the French cheese; it is also available under the name Dana Blue.
This Danish gourmet blue cheese is made with pasteurized cow's milk and a microbial rennet. The milky white cheese has many blue veins; has a relatively sharp taste, but is less sharp than the Roquefort that is made with sheep's milk. Danish Blue is soft, easy to slice and still crumbly at the same time.
Danish Blue is a great cheese in a green salad, on a burger of as a part of your next cheese board. Pair this blue gourmet cheese with a white wine rather than a red wine. The sweeter white wines or even dessert wines creates a wonderful interaction with the blue nuances of the cheese.
We hand-cut and wrap Danish blue in wedges of 8 ounces and 1 pound.
Ingredients:pasteurized cow's milk, salt, starter culture, Penicillium Roqueforti, microbial rennet, calcium chloride.