Traditional Danish Blue - A Few Facts to Understand This Unique Cheese

Traditional Danish Blue cheese is just one of the several varieties of the blue cheese types, which are considered exotic cheese. The traditional blue cheese are classified thus because of the unique and special type of bacteria which help in the making of the blue veins in these types of cheeses.

The culture, also called mold, is Pencillium Roqueforti and Pencicillium Glacucum give these cheese types their unique blue streaks. These molds are specially introduced, typically when the curds are set into containers for draining. These are usually full wheel cheese and made in temperature controlled environment such as caves.

In Europe, traditional blue cheese are believed to be have historically evolved when regular cheese were stored in caves, at natural temperature and moisture was controlled. The process lead to the formation of molds (Roquefort) which created the blue veins. 

These traditional blue cheeses, such as the Roquefort are historically quoted in works dating 79 AD.  Another type is the Gorgonzola which is the oldest of the blue cheese is known to have been created in 879 AD. The third of the traditional blue cheese variety included Stilton made during the starting decades of 16^th century. By the 20^th century traditional blue cheese began to make their presence. These included the Danablu as well as the Cambozola. Certain schools of thought believe, that these later versions of the blue-veined cheesed appeared on store shelves to quench the demand for the Roquefort-type of cheese. The high cost of these nature-cured cave cheese and regional political equations led to the evolution of regional blue cheeses in Europe, explain experts.  Of the blue cheese varieties one of the most popular varieties is the traditional Danish Blue cheese varieties.

This type of cheese is typically sold under the brand name of Danish Blue Cheese, especially in the North American market regions.

The blue cheese of Danablu is made from homogenized cream as well as full fat milk of cows. The cheese has fat content of roughly 30% and matures for roughly three months. The Traditional Danish Blue cheese is semi-soft and is available as drums or block shaped. Its colors vary from white to wheatish-yellow and are moist. Their rind is also eaten, giving it that uniquely Danish blue cheese taste.

In the Danablu variety rods or wires made of copper are pierced through the curds to introduce the mold called as penciullium roqueforti. These holes are visible even after the formation of the cheese. When Danablu blue cheese, which is typically wheel shaped is cut, the holes are part of the texture of this unique cheese variety.

 Traditional Danish Blue Danablu is believed to have evolved by cheese maker Marius Boel, who wanted to clone the style of Roquefort Cheese. However, the Danablu is characterized by a sharper, salty tasted. It also has a milder flavor in comparison to traditional blue cheese varieties. Danablu, along with Esrom are backed by European Union and are PGI-marked. This means that the cheese brought out by these brands are made from Denmark milk diaries that are approved to produce this cheese as per specifications set out by the EU.