Also called Danublu cheese, Danish Blue cheese is a
rich cow’s milk cheese. It is a semi-soft cheese with
a milk-white look but with a delicate network of blue-green
veins, with a creamy, crumbly texture with unevenly
paced holes and a sharp, tangy flavour.
The appeal of the cheese lies in its sharp almost metallic taste, salty bite and creamy feel in the mouth.
Best used as a table cheese, for snacking or crumbling. It breaks easily into small pieces for potato or salad toppings or for use in fillings, dips and dressings. Danish Blue cuts easily and can become rather crumbly at times.
Try Danish Blue with robust, spicy reds (Rhones or Shiraz) or a sweet wine (Monbazillac).
Available in whole or wedge form
