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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

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Castello Danablu is een populaire blauwgeaderde kaas.

De bereidingswijze heeft veel weg van die van de Roquefort, met dat verschil dat voor Danablu koemelk wordt gebruikt en voor Roquefort schapenmelk. Het zuivel is wat geperst en kruimelig en wordt tijdens het bewaren blauwer. De kaas rijpt door.

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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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