description Danablu Overview
Danablu is a Danish blue cheese made from cow's milk. It was developed by Marius Boel in the early twentieth century as a Danish alternative to Roquefort and is produced as a blue-veined cheese with a firm to creamy texture and a pronounced salty flavor. Danablu has Protected Geographical Indication status in the European Union, linking the name to specified production requirements in Denmark.
help Danablu FAQ
What kind of milk is used to make Danablu?
Danablu is a Danish blue cheese made from cow's milk. It has blue veining, a firm to creamy texture, and a pronounced salty flavor.
Who developed Danablu?
Danablu was developed by Marius Boel in the early twentieth century. It was created as a Danish alternative to Roquefort.
Is Danablu protected by a geographic designation?
Yes. Danablu has Protected Geographical Indication status, which links the product to defined Danish production conditions and standards.
How does Danablu compare with Roquefort?
Danablu was developed as a Danish counterpart to Roquefort, but the cheeses are not identical. Danablu uses cow's milk, while traditional Roquefort is made from sheep's milk.
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