Danablu
also called Danish Blue
Denmark’s 1920s answer to Roquefort, made with cow’s milk and no apology.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
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.
It is salty and forward, with a metallic edge that softens under sweetness. Treat it as a cooking blue as much as a board blue — it melts into a sauce or a dressing more willingly than most.
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