Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed as a domestic alternative to the French roquefort, but is milder and creamier in texture, with a less complex character. It crumbles and melts easily, so is popular for use in cooking.
Danish Blue should be white, with greenish blue veins, although these are less numerous than in other blue cheeses such as gorgonzola or roquefort. Small holes in the rind of the cheese itself are nothing to worry about: they indicate where mould was injected into the young cheese. Danish Blue is also available in ‘extra-creamy’ varieties, which are somewhat milder. This cheese is available year-round.