Danish blue cheese. Valentyn Volkov / Getty Images via Canva Pro.
Danish Blue Cheese is made from cow’s milk. It is aged a minimum of 60 days, then stored up to 10 months at 1 to 3 C (35 to 38 F). It comes in creamy-white coloured wheels with blue green veins and unevenly spaced holes.
The cheese is creamy and spreadable. It can also be roughly sliced and crumbled. It melts nicely on toast or in sauces, and blends in well in salad dressings or dips. On its own, it is good with red wine, fruit and dark breads.
Milder than Roquefort and Stilton, some people feel that Danish Blue can be a good way to introduce picky eaters to blue cheeses before you coax them onto stronger blues such as Stilton. Mind you, when people have decided they aren’t eating any kind of mouldy cheese, they are usually quite definite about it.
This is a generic cheese; there many different makers of it.
Substitutes
Other blue cheeses
Equivalents
1 cup, crumbled ≈¼ pound ≈115 g