{"data":{"slug":"danablu","name":"Danablu","country":"Denmark","milk":"cow","style":"blue","style_label":"Blue","strength":4,"strength_label":"Bold","summary":"Denmark\u2019s 1920s answer to Roquefort, made with cow\u2019s milk and no apology.","image":"https:\/\/havarti.org\/cheeses\/danablu\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/danablu","region":"Jutland","aka":"Danish Blue","texture":"Moist, close-grained and sliceable, shot through with blue-grey veins","rind":"Natural, thin and slightly damp","age":{"min_months":2,"max_months":3,"label":"2 mo \u2013 3 mo"},"description":"Marius Boel set out to make a Roquefort at a time when Danish dairies had a great deal of cow's milk and no sheep to speak of. What he arrived at is its own thing: homogenised milk gives Danablu a whiter, wetter paste than its French model, and the piercing is generous, so the veining runs everywhere.\n\nIt is salty and forward, with a metallic edge that softens under sweetness. Treat it as a cooking blue as much as a board blue \u2014 it melts into a sauce or a dressing more willingly than most.","flavour_notes":["salt","sharp mineral tang","cream","a slight metallic bite"],"pairings":["Port","Pears","Walnut bread","Stout","Steak sauce"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"bleu-dauvergne","name":"Bleu d\u2019Auvergne","url":"https:\/\/havarti.org\/api\/cheeses\/bleu-dauvergne"},{"slug":"stilton","name":"Blue Stilton","url":"https:\/\/havarti.org\/api\/cheeses\/stilton"},{"slug":"maytag-blue","name":"Maytag Blue","url":"https:\/\/havarti.org\/api\/cheeses\/maytag-blue"},{"slug":"rogue-river-blue","name":"Rogue River Blue","url":"https:\/\/havarti.org\/api\/cheeses\/rogue-river-blue"}]}}