Danish Blue cheese was invented early in the 20th century by a Danish cheesemaker named Marius Boel who had a vision of emulating Roquefort. Although decidedly different from its French inspiration, Danish Blue has since become one of the most well-known blue cheese of modern times. It typically comes in a drum shape and has a white to yellowish, slightly moist, edible rind. Made from cow's milk, its fat content is 50-60% fat in dry matter, and it is aged for eight to twelve weeks. Its flavor is creamy with just the right amount of earthiness, yet it is mild enough to accommodate a variety of culinary dishes.
Our Danish Blue is made on the island of Bornholm, in the east of Denmark, close to Sweden and Poland. St. Clemens is the only cheese producer in the world to win the title of World Cheese Champion twice-- in 1980 and in 1998.
Danish blue is the consummate salad cheese, excellent crumbled atop a bed a leafy greens and drizzled with balsamic vinegar and extra virgin olive oil. Made from cow's milk, it is a white cheese with a delicate network of blue-green veins. Denmark's rich, green, grazing pastures and fertile soil contribute to the fine, consistent quality of this world-famous product. Danish Blue can be used as a special dessert cheese with fresh fruits like strawberries, pears, or peaches. It is also great in recipes that call for Crumbly Blue or Roquefort.
- Made from pasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by hand.