Also called Marmora, Danish blue cheese
cheese , this rich cow's-milk cheese
is milder and less complex than roquefort
, but has a zest
all its own, described as sharp - almost metallic, salty, feeling creamy in the mouth. The white interior contrasts with the blue-black mould
, which is rather salty
. The cheese ripens in two to three months, and the content contains 60 - 50% fat.
It was developed in the early 20th century by Marius Boel as a less expensive alternative to the roquefort. Its success mounted in Britain after world war 2.
Known as one of the world's best blues, the versatile, semi-soft Danablu can be sliced, spread and crumbled with equal ease. It's excellent with fruit, dark breads and red wines. It is sold in 8-inch rounds, about 4 inches thick and wrapped in foil.