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Great inventions often come about surprisingly easily. Also in this case. The secret behind the blue-veined cheese Danablu is homogenized cream and a special mold culture. The result was a whiter cheese with a higher fat content – and a very special spicy taste. In other words: the Danablu as we know it today. This cheese now has a protected designation of origin (protected geographical indication), so it can only be produced in Denmark

Castello Danablu is a popular blue-veined cheese.

The preparation method is very similar to that of Roquefort, with the difference that cow's milk is used for Danablu and sheep's milk for Roquefort. The dairy is somewhat pressed and crumbly and becomes bluer during storage. The cheese continues to ripen.

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Product description

Great inventions often come about surprisingly easily. Also in this case. The secret behind the blue-veined cheese Danablu is homogenized cream and a special mold culture. The result was a whiter cheese with a higher fat content – and a very special spicy taste. In other words: the Danablu as we know it today. This cheese now has a protected designation of origin (protected geographical indication), so it can only be produced in Denmark

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